How to make traditional Butter Chicken at Home ...
INGREDIENTS:
MASALA POWDER AND CHICKEN ;
* 1/2 KG Chicken Boneless
* Tandoori masala 1 tsp
* 1 tsp salt
* Red chilli powder 1 tsp
* Coriander powder and cumin powder 1/2 tsp each
* Lemon few drops
* yoghhurt 4 tsp
SAUCE:
* Butter 1/2 cup
* Vegetable oil 3 tsp
* Tomatoes 2 no large in size
* Chopped Ginger
* Onion large 1 no
* Cumin seeds 1 tsp
At Finishing stage :
* Cloves 3 no , green cardamom pods 2 no , bay leaves 2 no , 1tsp tomato paste
* Coriander leaves to garnish.
* Garam Masala , black pepper , red chilli powder , turmeric powder - 1/2 tsp each
* Ground cinnamon , whippin cream , mango powder - 1/2 tsp each
* 1 tsp brown sugar and a pinch of ground fenugreek leaves
* 1 to 1.5 tsp salt
METHOD OF COOKING :
* STEP 1 : First take the boneless chicken and marinade ingredients in a bowl and mix it well till the ingredients are mix well. After cover with the cling film and store in fridge for at least one an hour or more.
* STEP 2 : Take large pan and melt the butter and add cumin seeds and fry it for one min. after add chopped onion and chopped ginger and garlic and then fry it for the onion gets golden brown five to six min. after remove onion from butter and puree.
* STEP 3 : Now add tomatoes to the pan and saute for two to three mini. after remove sauteed tomatoes and puree. Add vegetable oil in a pan with heat add by leaves , cardamom and cloves and fry it for one min.
* STEP 4 : Now we are going to add boneless chicken and marinade and fry it for 6 minutes till it turns white after that, we add onion and tomato purees along with tomato paste to the saucepan. When we use simmer on low heat until the chicken is tender and fully cooked after that remove whole spices from saucepan.
* STEP 5 : Now add turmeric powder and salt ,red chilli powder, mango powder and cinnamon and brown sugar and cook it for 15 minutes in simmer. after add whipping cream another 5 minutes , after that we are going to add the garam masala and black pepper and ground fenu greek leaves make it cook for 2 minutes.
* STEP 6 : Finally garnish with the coriander leaves and serve hot with Nann or chappati or Roti or hot boiled basmati rice.
