When we go restaurants, butter chicken will be our favorite choice of non veg gravies. Let us know how to cook it at home, with using homely ingredients.
Boneless chicken – 300 gm
Ginger garlic paste – 1/2 tsp
Salt – 1/2 tsp
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Curd – 1 tbs
Mix all together and keep aside for 30 minutes.
Butter – 4 tbs
Ginger garlic paste -1/2 tsp
Chilly powder – 2 tsp
Garam masala powder – 1/2 tsp
Kasuri mathi – 1/2 tsp
Fresh cream – 4 tbs
Onion – 1
Tomato – 5 big
Cashew nuts – 15
In 2 tbs of butter put chicken pieces in a single layer and cook in medium for 5 minutes, until the water gets dry. Keep it again for 2,3 minutes, until it gets roast. Turn it over and cook for 2, 3 minutes until it gets roast.
Remove it, in the same Kadai, add 1 tbs butter, fry onions, ginger garlic paste, tomatoes, add chilly powder, garam masala powder, Kasuri mathi, cashews, add some water and close and cook for 10 minutes.
Once it cool down, grind it to a smooth paste. Filter the paste, by adding little water.
In the gravy add 1 tbs butter, salt, chicken, 2 tbs cream, 1 tsp sugar and close. Cook for 8 minutes.
Now it is ready, change to the serving bowl, add some fresh cream, butter, Kasuri Mathi over it.
Now rich, creamy restauran style Butter Chicken is ready.
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