Butter Chicken

Butter chicken is a restaurant favorite curry dish. This is also called Chicken tikka masala. A thick creamy gravy with tikka pieces in it.
This recipe is as perfect as you eat in restaurants ,so try it and i am sure all of you will love it.

Serving = 5-6 persons

Ingredients,

List 1 for chicken tikka pieces,
  • Chicken  600-700 gm
  • yogurt  3 tbsp
  • salt  1 tsp
  • kashmiri red chili powder  1-1/2 tsp (use paprika powder if you don’t like spicy)
  • cumin crushed  1/2 tbsp
  • turmeric powder  1/2 tsp
  • lemon juice  3 tbsp
  • ginger garlic paste   2 tbsp
List 2 for gravy,
  • butter 4 tbsp
  • tomatoes  3 medium
  • tomato puree  1-1/2 tbsp
  • single cream  1/2 cup
  • salt  1 tsp
  • honey  1/2 tbsp (you can also use sugar  1 tsp)
  • fresh green chilies  2
  • fenugreek leaves(qasoori methi)  1 tsp
  • Cinnamon stick 1 small
  • whole cloves 4
  • whole small cardamom  4-5
  • whole big cardamom  1

Directions,

1. Take all list 1 ingredients in a bowl. 2. Mix well ,marinate it for 1 hour,or if you have time marinate it over night. 3. Preheat oven on 240 C, now place these chicken breast on a baking tray lined with foil. 4. Bake them on grill setting ,on the top shelve in oven for 15-20 minutes.
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1. Take all list 1 ingredients in a bowl.
2. Mix well ,marinate it for 1 hour,or if you have time marinate it over night.
3. Preheat oven on 240 C, now place these chicken breast on a baking tray lined with foil.
4. Bake them on grill setting ,on the top shelve in oven for 15-20 minutes.
5. Pull them apart with finger, set a side. Do not throw juice from these chicken we will use them in our gravy.
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5. Pull them apart with finger, set a side. Do not throw juice from these chicken we will use them in our gravy.
6. Now for gravy, heat a pan add 2 tbsp oil and 2 tbsp butter. 7. now add cinnamon stick,cloves,big and small cardamom,  and stir for 10 seconds, do not burn it. 8. Add ginger garlic paste and stir for 30 seconds. 9. now in a blender make fine paste of 3 tomatoes, add in with 1-1/2 tbsp of tomato puree.
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6. Now for gravy, heat a pan add 2 tbsp oil and 2 tbsp butter.
7. now add cinnamon stick,cloves,big and small cardamom, and stir for 10 seconds, do not burn it.
8. Add ginger garlic paste and stir for 30 seconds.
9. now in a blender make fine paste of 3 tomatoes, add in with 1-1/2 tbsp of tomato puree.Let it boil.
10. Now with lid on low heat cook it for almost 25-30 minutes.Stir in between. 11. After 30 minutes ,stir it nicely until all juices evaporates. 12. now add 1/2 cup water in it.
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10. Now with lid on low heat cook it for almost 25-30 minutes.Stir in between.
11. After 30 minutes ,stir it nicely until all juices evaporates.
12. now add 1/2 cup water in it.
13. Sieve it, throw all leftovers.
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13. Sieve it, throw all leftovers.
14. Now take another pan, add 2 tbsp butter. 15. When it melts,Add 2 green chilies cut in long slices(throw all seeds of chilies)... stir for 10 seconds. 16. Now add tomato sauce we sieve above.
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14. Now take another pan, add 2 tbsp butter.
15. When it melts,Add 2 green chilies cut in long slices(throw all seeds of chilies)… stir for 10 seconds.
16. Now add salt and tomato sauce we sieve above. and cook for 2 minutes, if you feel its thick ,just add 1/2 cup water in it.
Add tikka pieces we made above.
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17.Add tikka pieces we made above with all juices in it, and cook on low heat for 5 minutes.
18. Add cream and stir.
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18. Add cream and stir.
19. Add fenegreek leaves 1 tsp and honey 1/2 tbsp. tase salt at this point, if you feel its less add some more. stir and turn off the heat.
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19. Add fenugreek leaves 1 tsp and honey 1/2 tbsp.
tase salt at this point, if you feel its less add some more.
stir and turn off the heat.
serve with naan or plain white rice.
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serve with naan or plain white rice.

 

 

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