MAKE BUTTER CHICKEN - THE EASY WAY | HOW TO MAKE BUTTER CHICKEN AT HOME скачать в хорошем качестве

MAKE BUTTER CHICKEN - THE EASY WAY | HOW TO MAKE BUTTER CHICKEN AT HOME

Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry Ingredients for Butter Chicken: (Tsp-Teaspoon; Tbsp-Tablespoon) Boneless Chicken - 450-500 gms (1 lb) For marination: Ginger garlic paste- 1.5 tsp Salt- 1 tsp Lemon juice- 1 tsp Thick or hung curd/ yogurt- 3 tbsp Readymade Tandoori Masala- 3 tsp Oil- 2 tbsp For the gravy: Oil- 1.5 tbsp Green cardamom- 3 nos. Cinnamon- 1 small piece Cloves- 3 nos. Black cardamom- 1 big Bay leaf- 1 Onion, thick slices- 1 medium(65 gms) Ginger chopped- 1” piece Garlic cloves- 8 nos. Cashew nuts- 14 nos. Red tomatoes, thick sliced- 400 gms Kashmiri Chilli powder- 1 tbsp Salt- 1/2 tsp Butter- 3 tbsp (30 gms) Water- 200 ml Other Ingredients: Butter- 2 tbsp Kasuri Methi roasted & powdered- 1/2 tsp Fresh Cream-3 tbsp Preparation: Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator. Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix. Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell. Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min. Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft. Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy. Switch off heat and remove the bay leaf and black cardamom. Set aside to cool. Put the mixture in a blender/grinder and blend till smooth. Strain it into a bowl using a strainer. You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside. Process: Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces. Continue to fry 3-4 mins on the other side . Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside. To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir. Cook on medium heat for around 1 min while stirring it. Lower the heat and cook for another 3 mins while stirring it. Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces. Cook for around 3 mins adding little water based on your desired consistency. To end, add the fresh cream, mix and simmer for 2 mins. Serve with naan or rice. #butterchicken #murghmakhani #authenticbutterchicken #butterchickenrecipe #easybutterchicken #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken