" Butter Chicken "

" Butter Chicken "

Butter Chicken Recipe , – The recipe for native butter chicken famous north Indian state of Punjab. There is something so special about this recipe, once eaten, it becomes a fanatic. The flavors, colors and the flavor is absolutely fantastic. If you also want to make this recipe at home, please read on.

Butter Chicken Recipe , as the name suggests chicken cooked in butter and served with butter on top. So yes, lots of butter used in manufacturing. Traditionally it is made of chicken tandoori. Boneless cuts are pulled from a tandoori chicken and cooked in a tomato sauce.

The following recipe is made of boneless chicken that is baked in an oven to give a similar flavor. which is made of pieces of chicken on the bone. I use onions in that to make more sauce. You can try to say that the recipe for a change. You will also find how to give a smoky flavor to your sauce, without actually cooking the chicken. So first this recipe with boneless chicken.

Ingredients-

* 300 grams boneless chicken (cut into slices)
* 500 g tomato (puree, if they are too strong to take less)
* 100 g of thick yogurt
* 1 tablespoon lime juice
* 1 c. tablespoon ginger paste
* 1 tablespoon garlic paste
* 1 c. teaspoon turmeric powder
* 1 c. teaspoon garam masala
* 2 c. tandoori masala powder teaspoon (available at any grocery store India)
* 1 c. teaspoon red chili powder
* 2 cloves
* 1 green cardamom
* 1 inch cinnamon stick
* 1 tsp coriander powder
* 3 c. tablespoons butter
* 2 c. cooking oil
* 1 / 2 c. Kasoori methi (fenugreek leaves)
* A couple of cashew
* Salt to taste
* Squeeze / or a drop of color chili Kashmir.
* 5 c. tablespoons sour cream
* Fresh leaves cilantro for garnish.

Direction-

Marinate chicken in yogurt, 1 / 2 c. tablespoon ginger paste and garlic. Add a teaspoon of tandoori masala, half teaspoon of turmeric powder, a tablespoon of olive oil, red and a tablespoon of lemon juice. Keep aside for at least 2 hours.

Then roast in the oven until the chicken is almost done. Brush with oil and place under the broiler for 3-4 minutes so that the pieces are charred.

If you do not want fried chicken in the oven, you can also place the pieces on a baking sheet or cast Tawa and cook over high heat until done.

For the sauce, melt the butter and remaining oil in a saucepan. Add cloves, cardamom and cinnamon and let them crackle. Pour tomato sauce, coriander powder, chili powder and cook over high heat until reduced to almost dry.

At this point, you can see a little fat globules oozing part of the sauce.

Add the cooked chicken and stir. Now add a little hot water, just enough to get a thick sauce. Add the salt, 1 teaspoon garam masala and tandoori masala. Even methi leaves and sprinkle crushed kasoori. 

Stir and cook for a minute or two more, so that the flavors blend nicely. Garnish with whipped cream, cashews and coriander. Serve Butter Chicken Recipe hot with Tandoori Roti.