Butter Chicken Recipe | Butter Chicken Indian Recipe

 

 Butter Chicken Recipe 

Pamper your taste buds with the creamy and extremely spicy butter chicken. Soft pieces of chicken are cooked in a tasty, glossy curry prepared with tomatoes in this classic Indian dish in Asia. A fine tomato sauce full of butter and cream put together a consonance of testiness, while yogurt and spices mash flavor into the marinated boneless chicken. Each spoonful delight you to the chief of Indian cooking, Present the ideal harmony of salty, sweet, and beautifully spicy flavors. Serve it with rice or warm garlic naan for a comforting and pure epicure experience that will never be forgotten.

 Ingredients 

• Yogurt 1/2 Cup

• Red Chili Powder tsp or to taste

• Salt 1 tsp or to taste

• Turmeric Powder 1 tsp

• Coriander Powder 1 tsp

• Garam Masala Powder 1/2 tsp

• Lemon Juice 2 tsp

• Chicken Boneless Cubes 1/2 Kg

• Oil 2 tsp

• Butter 2 or 3 tsp

• Cinnamon Stick One

• Green Cardamom Two

• Onion Grated 1 Small

• Ginger Garlic Crushed 1 tsp

• Green Chilies Crushed 1/2 tsp

• Tomatoes Grinned 1 Cup

• Tomato Paste 2 tsp

• Cumin Seeds Roasted And Crushed 1/2 tsp

• Nutmeg Powder 1/2 tsp

• Paprika Powder 1 tsp

• Sugar 1 tsp

• Water 1/2 Cup as required

• Cream 1/2 Cup

• Milk 1/2 cup

• Dried Fenugreek Leaves 1 tsp

 Instructions 

• First add add half kilogram of boneless chicken in a bowl, half cups of yogurt, red pepper of one spoon or as per your taste, half spoon of salt or as per your preference, two spoons of lemon juice, one spoon of coriander powder and turmeric powder, one spoon of hot spice powder, now mix it well and keep it to marinate for 20 to 30 minutes.

• Take a frying pan, put two spoons of oil in it, then add the marinated chicken and mix well until it is cooked and then keep it aside.

• Add two or three tablespoons of butter to a fry pan, along with one tablespoon each of chopped green cardamom, small onion, ginger, and garlic, one tablespoon of cinnamon powder, and one tablespoon of crushed green chilies. Fry the mixture thoroughly. Next, add one cup of grinned tomato paste and two tablespoons of tomato paste, mixing thoroughly. wrap and cook for four to five minutes. Prepare it for two minutes by adding 1/2 tsp of crushed cumin seeds, 1/2 tsp of nutmeg powder, 1/2 tsp of paprika powder, and 1 tsp of sugar. You can also add up to 1/2 cup of water or as needed. In a pan, merge 1/2 cup cream and 1/2 cup milk, stirring to merge. Slowly prepare this mixture into the first sauce, stir and cook. Add the fried chicken in cooked sauce and mix it well. 1 tsp of Dried Fenugreek leaves in mixture by hand.

 Conclusion 

Your yummy and overwhelming instant Butter Chicken recipe is finally ready to eat, so now you can eat and serve it with cream and butter or according to your choice. If you like this recipe then you must let me know in the comment box section bellow  and must  share it with your friends and family.