BUTTER CHICKEN



In frame is Butter chicken originated from Northern India in 1948.
Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter),
is similar to British tikka masala. Prepared in a buttery gravy
with the addition of cream gives the curry sauce a silky smooth rich texture.


INGREDIENTS:


  • Any refined oil

  • 1 kg chicken

  • 6 tomatoes ,2 onions

  • 1/2 cup curd

  • Ginger and garlic paste

  • 1 tablespoon Garam masala,dhaniya powder,kashmiri lal mirch powder

  • 1/2 teaspoon black salt and black pepper

  • 1 spoon tomato ketchup

  • 1 javitri , cilantro/dhaniya leaves


    • STEPS ONE CAN FOLLOW(if needed) :


  • First heat a pan and add butter and oil then add javitri,elaichi,bay leaf and dalchini,tomato and onion with 1 green chilli

  • Then let it cool down after cooking and make a fine paste

  • Then marinate the chicken by adding curd and all masalas and salt amd roast it

  • Then again heat up the pan and add 1 spoon butter and oil and then add paste and cook it well

  • Then add curd and mix well,then add kasturi methi and chopped cilantro and cook well,then add roasted chicken

  • Then let it cook for 5 mins and then turn off the gas and serve withany type of indian breads.