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HOW TO MAKE DHABA'S STYLE BUTTER CHICKEN OR CHICKEN MAKHANI/MURGH MAKHANI/ RESTURANT STYLE BUTTER CHICKEN AT HOME BY INDOAN FOOD MASTI

 BUTTER CHICKEN is one of the most popular recipe in any Indian restaurant. BUTTER CHICKEN is a very tasty, delicious, flavour packed, creamy and rich recipe. BUTTER CHICKEN is also known as CHICKEN MAKHANI. This lip smacking dish loved by many people all around the world. This recipe is very easy to make at home. This is a very flavourful recipe. This recipe has a creamy texture which just melt in your mouth when you take the first bite. The smokey flavour of the chicken just enhance the flavour of the tomato gravy. This dish is very rich in taste but it also has a mild side in it. You can make this BUTTER CHICKEN in any occasion or any get-together and impress your guests. If you try this recipe it won't disappoint you as it is really very good in taste. You can have this BUTTER CHICKEN with Roti, Naans, Kulchas, Parathas and even with Steamed Basmati Rice. 

Course: Main Course, Cuisine: Indian, Serving: 3

Ingredients:

(1)  Boneless Chicken 400 gm, (2) 2 Medium Sized Onion Sliced, (3) 3 Large Sized Tomato Cut In to Chunks, (4) 2 inch Ginger Cut Into Pieces, (5) 6-7 Garlic Cloves, (6) 1 teaspoon Ginger-Garlic paste, (7) 2 teaspoon Hung Curd, (8) 2 teaspoon Fresh Cream, (9) 1 teaspoon Kashiri Red Chilli Powder Soaked In 2 teaspoon Mustard Oil, (10) Kashmiri Red Chilli Powder, (11) 1 Bay Leaf, (12) 4 Cloves, (13) 4 Green Cardamom, (14) 2 inch Cinnamon Stick, (15) 6-7  Cashew Nuts, (16) 1 teaspoon  Kashuri Methi ( Dry Fenugreek  leaves), (17) 1 teaspoon Lime Juice, (18) Butter, (19) Oil, (20) Salt To Taste, (21) Sugar As Per Taste.

Making Time Of BUTTER CHICKEN:

Preparation Time: 30 Minutes.

Cooking Time: 20 Minutes

Total Time: 50 Minutes.

Step By Step Making Process Of  BUTTER CHICKEN: 

(1) In a bowl take the chicken and add the kashmiri red chilli soaked in mustard oil, lime juice, ginger-garlic paste, hung curd, salt to taste and mix all the ingredients all together nicely. Marinate the chicken for 30 minutes. 

(2) Heat some water in a pan. Add the tomato chunks, sliced onion, bay leaf, green cardamom, cloves, cinnamon stick, cashew nuts, garlic cloves, ginger pieces, salt to taste, 1 teaspoon kashmiri red chilli powder, 1 teaspoon butter and give it a stir. Let it boil for a minute and let it cook for 15 minutes. 



(3) When the tomato become mushy switch off the flame and let it cool down and transfer it to a blender and blend it to a smooth paste. Then strain the paste to give it a fine texture. 

(4) Now heat some oil along with some butter in a pan. Add the chicken pieces one by one and fry the chicken from both side nicely. 

(5) When the chicken cooked nicely turn off the flame. Now place the charcoal in the pan on a bowl. Pour a one half teaspoon of ghee or oil on the charcoal and it will start smoking.Cover the pan and let the chicken smoke for about 2 minutes. That's all it takes to give the chicken a nice smoky flavour, just like you get from a tandoor oven. 

(6) Then again heat some butter along with some oil in a pan. Add 2 teaspoon of kashmiri red chilli powder and saute.

(7)  Then pour the tomato paste in it and stir. 

(8) Add salt and sugar as per your taste and cook the gravy for some minute. 

(9) Now add the fried chicken into the gravy, mix it properly and cook for 5 minutes.


 (10) Add the fresh cream and give it a stir. 

(11) Lastly, add the kashoori methi and your BUTTER CHICKEN is ready to serve.


Give it a try and share your thoughts with me.


Nutrition of Butter Chicken per serving:

























*Per cent Daily Values are based on a 2,000 calorie diet.

















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