Butter Chicken Recipe( Murgh Makhani ):
Easy Butter Chicken Recipe:
If you are looking for delicious and easy to prepare food recipes, then stop looking because in Cooking Recipes you will find very easy and variety of easy to make recipes for easy throw-up meals. This is a recipe that I have tried myself, so I would like to share it with you. So today I will share with you the recipe of delicious Simple Butter Chicken.
Butter Chicken is a delicious and tasty dish also known as "Murgh Makhani" this is a very delicious healthy butter chicken recipe dish made with a rich creamy and lightly spiced tomato sauce from one of the popular Indian dishes. It is prepared hence it is also called as Indian butter chicken recipe. Chicken pieces are marinated in curd and spices and then cooked in tandoor or oven whatever you have till it becomes tender.
Not over cooked and not rotten inside and not a bit juicy Tomato Chutney Butter cream and aromatic spices like cumin cumin hot spices are boiled to make a chutney Butter chicken is often served with Naan greasy chapati paratha bread or rice. Served with spices that add more flavor to it, let's start with Homemade Butter Chicken Recipe!
How to Make Easy Butter Chicken Recipe:
Butter Chicken Ingredients:
Ingredients For Butter Chicken Marinade:
- Chicken 1.250 kg.
- Yogurt 2 Tbsp.
- Red chilli 1 tsp.
- Zeera powder 1 tsp.
- Garm Masala 1/2 tsp.
- Salt 1 tbsp.
- Lemon juice 1 tbsp.
- Ginger Garlic paste 1.2tbsp.
Ingredients For Butter Chicken Masala & Gravee:
- Tomato Chopped 500g.
- Onion 2 medium size Chopped
- Green chilies 5
- Elaichi 6.
- Clove 6.
- Bari Elaichi 1.
- Javeetri 1/2.
- Cashew. 30g.
- Back stalks of coriander as needed.
- Butter 100g.
- Cooking oil according your choice.
- Green leaf 1.
Let's start to Best Butter Chicken Recipe:
Butter Chicken Recipe:
Today I am sharing with you the recipe of making restaurant style best butter chicken in fact. This butter chicken which is yours will be much tastier than the butter chicken of the restaurant. With some variations I have made it. The request is very testy so let's start making it
So to make best butter chicken, I have taken one kilogram of chicken and now we marinate the chicken, then we will add one teaspoon of salt and one teaspoon of red chili powder. We will add a spoonful of nembu juice and along with it will add ginger and garlic paste, then we will add one table spoon full of ginger and garlic paste and we will add curd in it, then just one by four cups, that is, three to three cups. Add four spoons of curd and two pinches of it I have used fresh orange food color but it is optional but it will add color to the chicken now mix it well all the ingredients well we have chicken I have mixed it and will leave it marinating for half an hour۔
Meanwhile, to make simple butter chicken gravy, heat a quarter cup of oil and add about two tablespoons of butter. Butter we will use later also now we will not add two table spoons and add two medium sized onions and fry the onions until they are a little soft and also for the aroma we will add it. I will add four to five small cardamoms and one javithri flower. Now fry the onion here until the onion becomes soft. When the onion becomes soft, add four medium sized tomatoes. 6.500 to 500 grams will be good quantity of tomatoes and at the same time will add ginger and garlic paste in it add a table spoon of salt and add a teaspoon of red chilli powder and a teaspoon of Kashmiri red. Chilli powder will be added, a quarter teaspoon of turmeric powder will be added to it and about a handful of green coriander leaves will be added to it along with 18 to 20 cashews. Is
Now we have to fry it, then we will fry it till these tomatoes become soft-aided, then after two or three minutes of frying, I will cover it and cover it for five minutes. We will cook it like tomatoes will become soft quickly, so here I have cooked it on low flame for five minutes, see that the tomatoes have become soft. If the tomatoes become mushy. Now what we have to do from here is we have to take this mixture out and we will cool this mixture a little bit when this mixture cools it will be cold enough that you can touch it easily so mix it in a jar. I will add it and prepare it by making a fine and a smooth paste until the mixture cools down.
We will fry the chicken here, we will heat the spoonful of oil in the pan and we will arrange our chicken in it in this way. The mixture will be left, we will keep it and use it in the curry. You will fry it for four to five minutes by changing the sides, so here it has been four to five minutes while frying the chicken.
Now we cover it and cover it and cook it for 10 to 12 minutes. Here we have to cook the chicken so much that the chicken is around 62-70 percent cooked, so here we are cooking the chicken for about 10 It's been 12 minutes and the chicken has released a lot of water. I didn't add any water to it, so we have to turn the gas cream on high and drain the water while the chicken is drying.
Meanwhile, we grind our mixture, it has cooled, then we will put it in a mixer jar and grind it, then we grind it without water and grind it at once smooth as fine up. You can grind it to such a fine grind and in this way, we have a fine puree and it is ready. For the butter chicken, we keep it on the side. But I have dried all the water out of it very well so now what we have to do is either you smoke it with charcoal at this point or you can smoke it on curlin net or you can smoke it. You can also use it directly inside the gravy, but if you smoke it or smoke it in this way, then its test becomes intense, a little more, and at once it passes the same restaurant test.
But even if you don't process it, your butter chicken will be very good, so here I have smoked the chicken. Put it in and put this pan on gas and start cooking it. Here we have to cook the gravy well for four to five minutes. Dina hai inside it so here we fry the gravy on medium flame for four to five minutes and this oil was left inside the pan like I fried chicken we add this oil too.
Fry it well for four to five minutes, so here I have fried the gravy for four to five minutes, now we have to put the chicken in it and mix it well.
And along with that we will put one cup of water in it. Now I am adding one table spoon of roasted Kasuri Methi in it. I'm going to add ketchup which is about a table spoon and mix it very well and now all we have to do is cover it and cook it on very slow inch for 10 to 12 minutes so here. But it's been about 10 to 12 minutes and our chicken is 100 percent cooked and the gravy is well done.
So at this point we have to put fresh cream in it, one by four cups, that is, three to four spoons of fresh cream, or if you don't have fresh cream, then you can also use condensed milk on top of the milk. Can and will mix it well and cook it for two minutes with fresh cream and now we will add green coriander leaves and one to two table spoons of butter in it. We will add that butter which increases its test even more. Will do۔
It makes a very tasty bun it makes a great bun try it once I am sure you will love it Garnish it with butter and green coriander leaves And you can serve it up now you can have it with naan with tandoori naan or with kulcha and you can eat it with roti chapati rice.
