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Butter Chicken

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Ingredients

Adjust Servings:
For Marinade :
500 g chicken (preferably boneless)
200 g curd
2 tbsp oil
2 tsp ginger garlic paste
1 squeezed lime
1 tsp garam masala powder
2 tsp tandoori masala powder
2 tsp coriander powder
2 tsp chilli powder
1 tsp haldi
1 tsp black pepper
2 tsp kasuri methi
For the Gravy :
3 onions, chopped
4-5 tomatoes, chopped
12-15 cashews
100 g butter
1/2 cup cream
1 inch piece of coal

Nutritional information

2318
calories
80.72 g
carbohydrates
140.32 g
protein
162.83 g
fat
1153 mg
sodium
619 mg
cholesterol

Butter Chicken

Features:
  • Non Veg
  • Spicy
Cuisine:
  • 45 mins
  • Serves 4
  • Medium

Ingredients

  • For Marinade :

  • For the Gravy :

How to Make Butter Chicken

Marinate the chicken

  1. To a bowl, add chicken.

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  1. Add oil, chilli powder, turmeric powder, ginger garlic paste, juice of one squeezed lime, tandoori masala, coriander powder, garam masala, pepper, curd and kasuri methi.

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  1. Mix well and leave it aside for at least an hour. For best results you can marinate it overnight.

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Steps to Make Butter Chicken

  1. Heat oil in a pan.

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  1. Fry the marinated chicken pieces till they are 75 percent cooked.

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  1. Keep the chicken pieces aside.

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  1. Add chopped onions to the pan.

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  1. Fry till they are golden brown.

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  1. Add chopped tomatoes and continue frying.

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  1. Add 12-15 cashews and continue frying for 2-3 mins.

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  1. Add garam masala, coriander powder and chilli powder.

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  1. Blend the masala mixture in a blender to a smooth paste.
  2. Add the blended paste to a pan.

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  1. Add chicken, butter, kasoori methi and salt and let it simmer for 12-15 minutes.

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  1. Add cream to the gravy 1-2 mins before turning off the flame.

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Dhungar Procedure

Dhungar Procedure is completely optional. It gives a smoked effect to the food and gives you the feel of eating out at a restaurant.

  1. Burn a piece of coal and place a small bowl in the middle of the gravy.

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  1. Add a spoon of ghee or oil to the burning coal.

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  1. Cover the pan with a tight lid and for 2-3 mins.

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  1. Remove the bowl and garnish the gravy with cream, kasoori methi or coriander leaves and cashews.

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Did You Know?

In 2004, chickens were the first of birds to have their genome sequenced.

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