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How to Cook butter Chicken

Butter Chicken is an easy recipe which is full of savory flavours with hot spices. This mild curry has a tender portion of chicken boiled in a creamy spicy curry sauce. It is made with chicken, tomato sauce, cream and a handful of spices. Makhani is a butter chicken sauce in Indian cuisine. It is basically a gravy that is chicken cooked with lots of hot spices, tomato hints and some cream. Marinating the chicken in yogurt makes it incredibly tender, it can be done the night before if time permits.

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For most, growing up in a non-vegetarian household, butter chicken is a dish that most of us will always take back, no matter what. Delicious, juicy pieces of chicken in a mildly spiced creamy tomato gravy immediately warm you up, leaving you with a feeling of fulfilment. But this is the genius of food, isn’t it? Especially when most of us are trapped indoors, some of us are away from home, even. Food is what connects us to the days when we all really had to worry about homework or the crush on that girl or boy next door. And now that we’ve really established how important this delicious curry can be to us, it’s important to understand how to make butter chicken so that we can get that authentic taste of home. Butter chicken is known to be rich and indulgent and when it comes to comfort food, that’s exactly what you’re looking for – a little indulgence, and a lot of love.

For the Marination You Need:

  • ½ kg Boneless Chicken
  • 200 grams Yoghurt
  • 1 tsp Red Chilli Powder
  • Salt, to taste
  • 2 tsp Ginger-Garlic Paste
  • 1 tsp Dry Fenugreek Leaves
  • 2 tsp Lemon Juice leaves
  • 2 teaspoons lemon juice

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The Gravy You Need:

  • 2 Onions, Chopped
  • ½ tsp Cumin Seeds
  • 3 Green chillies, chopped
  • 3 Tomatoes, chopped
  • 10 Cashew nuts
  • 10 Almonds
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • Salt, to taste
  • ½ tsp Dry Fenugreek Leaves
  • ¼ cup Fresh Cream
  • 1 small coal piece (for smoking)
  • ½ cup Butter
  • 1 Bay Leaf
  • Food Colour (optional)

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