Butter Chicken masala

It’s been two years I have been posting Recipes on this blog and it’s a shame that this recipe of Butter Chicken wasn’t posted till now.

Well, greater late than never. Here is a recipe of butter fowl you all love. Amazingly the chicken gives so many flavours when used with specific ingredients. Prior to making an strive this out, I have had it pretty a few cases alternatively most of them, wonderful variants. I am posting the one I preferred the most.

And I am sure you will love it. Follow this basic recipe with step thru step instructions.

Boneless Chicken1/2 kgYogurt200 gramRed chilli powder1 teaspoonSaltto tasteGinger-garlic paste2 teaspoonDry fenugreek leaves1 teaspoonLemon juice

1. Take the boneless chicken and minimize it

into small pieces. Add yogurt, red chilli powder, salt, dry fenugreek leaves, lemon juice and ginger-garlic paste. Mix it right and preserve it in a fridge for marinating for at least 6 hours or overnight.

2. Heat the oil in a kadhai or wok and deep fry the fowl parts till slight golden in coloration or till chook is surely cooked as verified beneath in the picture.

3. Take it out from the oil and maintain it aside. Heat the oil in each different pan or wok and add chopped onion, cumin seeds and inexperienced chilli. Fry it for about 4-5 minutes or till onion is mushy.

4. Add chopped tomato, Cashew nuts, almonds, red chilli powder, coriander powder, dry fenugreek leaves, bay leaves and salt. Cook the spices for some different 2-3 minutes. Now let it without a doubt cool by way of itself.

5. Grind the cooked elements alongside with half of of cup water to make exceptional and easy paste.

6. Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on gradual warmness till butter suggests separately. Then add 1/4 cup greater butter and ingredients color.

7. Cook it for any different 4-5 minutes and add fried bird parts and mix it well.

8. Add two cup boiled water and put together dinner blanketed for 5 minutes. Now add glowing cream and mix it exact and straight away alternate off the flame.

9. Heat the coal parts on direct flame as confirmed underneath in the picture. Make a small bowl from aluminium foil and put it into wok and put the heated coal piece into bowl and pour 1 teaspoon ghee on coal and at as soon as included it so that the gravy can absorbs the essence of coal.

10. Butter hen is ready, garnish with some more butter and serve heat with chapatti or Naan.

Thank you...