here is the Buter chicken,
This is the closest recipe I have found to how I was taught, I keep it on my fridge...
BUTTER CHICKEN.
Here is a detailed recipe for this popular Indian dish:
Ingredients:
For Chicken Marinating:
- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon you can use Natural yogurt.
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color use Haldi or Turmeric.
For Chicken Gravy:
- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste
For Garnishing:
- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped
Recipe:
1) Make small cuts in the chicken pieces. Cubes
2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.
3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).
4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.
5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.
6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
7) Add the whipped cream and cook on low flame for 5-7 minutes.
8) Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.
9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.
10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a 'tandoori roti' or a 'naan'. You can also serve it with rice.
This is the closest recipe I have found to how I was taught, I keep it on my fridge...
BUTTER CHICKEN.
Here is a detailed recipe for this popular Indian dish:
Ingredients:
For Chicken Marinating:
- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon you can use Natural yogurt.
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color use Haldi or Turmeric.
For Chicken Gravy:
- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste
For Garnishing:
- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped
Recipe:
1) Make small cuts in the chicken pieces. Cubes
2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.
3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).
4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.
5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.
6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
7) Add the whipped cream and cook on low flame for 5-7 minutes.
8) Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.
9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.
10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a 'tandoori roti' or a 'naan'. You can also serve it with rice.
