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Butter Chicken

Straight from a Punjabi kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Enjoy the classic creaminess of the dish with this butter chicken recipe.

Butter Chicken Butter Chicken

Chef

: R John, Moti Mahal, Daryaganj, Delhi

Recipe Servings

: 8

Recipe Cook Time

: 30 Minutes + Marination time (overnight)

Recipe Rating

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Ingredients

  • 700 gms raw chicken


    Marinade:

    1 tsp red chilli powder

    1 tsp ginger garlic paste

    Salt to taste

    1/2 kg curd


    Gravy:

    100 gm white butter

    1/2 tsp black cumin seeds

    1/2 kg tomato - pureed

    1/2 tsp sugar

    1 tsp red chilli powder

    Salt to taste

    75 gm white butter

    100 gm fresh cream

    4 sliced green chillies

    1/2 tsp crushed fenugreek leaves

Method

For marinating the chicken:

Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


For the chicken gravy:

Heat white butter in pan.

Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat. Serve hot with rice or naan.

How to make : Butter Chicken

On Chakh Le India, Aditya Bal's making a national favourite that’s been adopted internationally: butter chicken, marinated in curd and masala , cooked in tomato puree and cream, and finished with butter. Don’t count the calories on this one.



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