Best 2 Delicious Addictive Indian Butter Chicken Recipes

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

Steps:

• First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
• Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
• Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
• Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
• If the puree is not smooth, then pass it through a filter. Set this aside.
• Also make the ginger garlic paste.
• Grill the chicken in an oven or stove top.
• For stove top method, Add one tsp butter to a pan and add the marinade.
• Fry on high flame till all the moisture evaporates.
• To grill it in oven, preheat the oven to 240 C for at least 20 mins.
• Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
• Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
• Add ginger garlic paste, green chilies and fry till it turns fragrant.
• Next pour the tomato cashew puree.
• Add red chili powder, sugar and salt.
• Mix and cook until the tomato puree becomes thick.
• It also begins to leave the sides of the pan.
• Pour 1 cup water. Add more or less water to suit your desired consistency.
• Bring the mix to a boil and simmer for 3 to 5 minutes.
• Add chicken and simmer for about 5 minutes.
• Butter chicken should become soft and tender. Add garam masala and kasuri methi.
• Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
• Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

DELICIOUS & ADDICTIVE INDIAN BUTTER CHICKEN

Steps:

• Chicken: Chop chicken into chunks. In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder. Coat bottom of deep pan with vegetable oil and heat medium until nice and hot. Add chicken and fry until browned. Do not overcook your chicken!! It will have time to keep cooking later on in this recipe. Remove chicken - set aside and cover. Leave the juices in the pan! Sauce (part one): Adjust flame to medium-low setting. Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute. Add 1 ½ cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely. Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander. Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy. Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop. Sauce (part two) There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down. Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick Add your sugar and a couple squirts of good ol' ketchup . Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes. Remove from heat and add a few pinches of garam masala to taste. Serve over bed of basmati rice and enjoy!