Butter Chicken Recipe

Butter Chicken Recipe(NON-VEG  RECIPE)

Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken is ridiculously easy to make. The curry sauce is out of this world!

I know you all love food with beautiful, bold flavors, and nothing beats sitting down to a good great curry to finish off a chaotic day. The aromas alone transport you to a completely different world.

The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket.

Ingredients:

• 1 kilograms chicken

• 1 kilograms tomato

• 4 green chili

• 1 tablespoon dried fenugreek leaves

• 1 1/2 teaspoon salt

• 25 gm butter

• 1 teaspoon sugar

For Marination:

• 1/2 teaspoon red chili

• 1 tablespoon ginger paste

• 1 tablespoon red chili powder

• 1 cup thick sour curd

• 1 tablespoon garlic paste

• 2 tablespoon tandoori masala

For Garnishing:

• 1/2 cup fresh cream

Recipe:

• Step 1

  To prepare this main course dish recipe, wash the chicken pieces under running water and pat them dry with a kitchen cloth. Marinate the chicken pieces in a bowl by mixing together curd, ginger-garlic paste, red chili powder, tandoori chicken masala, salt (to taste), and leave it for 4-5 hours in the fridge.

• Step 2

  Place a pan over medium flame and heat 1 tablespoon of oil in it. Add the marinated chicken pieces when the oil is hot and cook for 10 minutes. The chicken will become dry, almost crispy.

• Step 3

  Simultaneously, start preparing the gravy by chopping the tomatoes into 4 pieces and adding them to a pan with 1/2 cup of water. Place the pan over medium flame and let the tomatoes get tender. Transfer these to a blender jar and blend the boiled tomatoes into a puree. Strain the mixture in a small bowl for removing lumps and seeds.

• Step 4

  Heat a pan over medium flame and add a dollop of butter to it. When the butter has melted, add ginger-garlic paste, red chili powder, and green chilies. Saute these for a while and pour the blended tomato puree in it. Stir it well and let it boil. Add the chicken pieces in it and mix these in. Now, add sugar and salt to it. Put a lid on the pan and cook for 15 minutes.

• Step 5

  After a while, remove the lid and sprinkle fenugreek leaves on top to add flavor to your dish. Once the gravy has thickened, transfer the dish into a bowl and garnish it with fresh cream and coriander leaves. Serve hot to enjoy!