Butter Chicken is an Indian side dish of chicken in a mildly spiced curry sauce. It is known as murgh makhani in Hindi. It is served in India and abroad. Butter Chicken has its roots in Punjabi Cuisine. Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger- garlic paste, lemon, pepper, coriander, cumin, turmeric and chilly. As it is a Punjabi cuisine, Kasuri methi (dried fenugreek leaves) is a main ingredient for butter chicken. Cream may be used in the sauce or as a garnish. Cashew paste is used as a thickener.
Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.
BUTTER CHICKEN
See the Recipe
INGREDIENTS
Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste
PREPARATION
Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...
HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.
BINDU JAYESH
bindurohinipillai@gmail.com
Garnishes can include butter, cream, green chillies and kasuri methi. Butter Chicken is one of my favourite dish and one of my friend Archana requested me to post this recipe before. Archana, hope you reading this post now.
BUTTER CHICKEN
See the Recipe
INGREDIENTS
Chicken - 1 kg
Kashmiri Chilli powder - 2 table spoon
Ginger paste - 2 table spoon
Tomato - 1(big) (grind to make a paste)
Garlic paste - 2 table spoon
Garam masala - 1 1/2 teaspoon
Onion - 4 (cut lengthwise )
Butter - 3 tablespoon
Cashew nuts - 50 gram
Kasuri Methi - 1/2 teaspoon (heat and press with finger to make a powder )
Turmeric powder - 1/2 teaspoon
Coriander leaves - 1/4 cup ( chopped )
Cooking oil - 2 table spoon
Salt - to taste
PREPARATION
Soak cashew nuts in water for some time. Heat oil in a pan and saute chopped onion. (Don't allow to change the color ) Grind the sauteed onion and soaked cashew nuts together to make a smooth paste. Heat butter in a well bottomed pan and add chicken pieces and turmeric powder to it and saute for some time. When the chicken pieces get dry and started to getting fry, add ginger paste and garlic paste and saute well. When the raw smell disappears, add chilly powder and garam masala respectively. After 2 minutes, add tomato paste and saute. When the gravy get dry, add salt and some water and cook for some time. Cover the pan with a lid. When the chicken pieces get cooked, add onion - cashew paste and allow it to boil. Then add kasuri methi powder and mix well. Turn off the stove. Tasty Butter Chicken is ready. Garnish it with chopped coriander leaves, butter and cashew nuts and serve with chapathi or fried rice...
HOW IS IT? TRY THIS TODAY ITSELF. DON'T RUSH TO THE RESTAURANT. IT IS VERY EASY. PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL.
BINDU JAYESH
bindurohinipillai@gmail.com
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