yumsfood - Yums Food - Page 3

Yums Food

YUMS FOOD

Facebook Twitter Youtube

Author: yumsfood

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.
Butter Chicken or Chicken Makhni is a curry of chicken in a spiced tomato, butter and cream sauce. buttery gravy with the addition of cream gives the curry sauce a silky-smooth rich texture.
Butter Chicken Recipe: this post will guide you to make butter chicken at home that taste absolutely delicious, flavor packed, creamy and rich.

https://www.youtube.com/watch?v=KHzV9Goqv2s


Butter Chicken is made in two steps.

  1. Chicken Marination and fry
  2. Gravy preparation

Ingredients:

First Step Ingredients (Chicken Marination and fry) Second Step Ingredients (Gravy preparation)
1 Boneless Chicken 500 gm 1 Butter 04 tbsp
2 Garlic Paste 01 tsp 2 Cooking oil 02 tbsp
3 Ginger Paste 01 tsp 3 Onion 02 PCS medium size (Chopped)
4 Salt 01 tsp or to taste 4 Tomato 02 PCS Large size (Chopped)
5 Kashmiri Red Chilli Powder 01 tsp or to taste 5 Garlic Paste 01 tsp
6 Whole spices powder 01 tsp 6 Ginger Paste 01 tsp
7 Lemon juice 01 tbsp 7 Whole Kashmiri Red Chilli 04 Pcs or to your taste
8 Yogurt (Thick) 02 tbsp 8 Kashmiri red chilli powder 01 tsp
9 Cooking oil   03 tbsp 9 Coriander powder  01 tsp
      10 Salt 01 tsp or to your taste
      11 Whole spices powder 01 tsp
      12 Crushed cumin seeds 01 tsp
      13 Cashew Nut 15 Pcs
      14 Water 1/2 Cup
      15 Dried Fenugreek Leaves 01 tsp
      16 Cream 1/2 Cup

Procedure 1st Step:

  1. Put all first step ingredients except cooking oil in a bowl, mix it well and marinate for half an hour.
  2. Put cooking oil in a pan for shallow fry after little bit hot.
  3. Put marinated chicken pieces fry until all sides golden.
  4. Remove chicken pieces from oil and put separately in a plate.

Procedure 2nd Step:

  1. Put butter and cooking oil in a vessel, add chop onion.
  2. Fry onion until slightly golden.
  3. Add garlic and ginger paste to fry 03 – 04 sec.
  4. Add chop tomato just mix it cover and cook low flame until tomatoes soft (approximately 08 – 10 minute)
  5. Add whole Kashmiri red chili, coriander powder, salt, whole spices, crushed cumin seed and cashew nut to cook (approximately 05 – 06 minute)
  6. Add half a cup water just mix it cover and cook low flame for 05 minute (make sure the cashew nut and whole chili get soft).
  7. Transfer into separate bowl for few mints rest for temperature down then blend to make a smooth paste.
  8. For silky or smooth gravy, all paste strain in another bowl with the help of a strainer (To remove tomatoes, chili and etc. Skin & Aril)
  9. Put butter in that vessel again which was used.
  10. To little bit melt butter, add Kashmiri red chili powder for few second fry.
  11. Add strained paste and cook on medium flame until little bit thick.
  12. Add fried chicken pieces which separated before
  13. Mix it cover and cook low flame for 04 – 05 minute until chicken completely soft.
  14. Add dried fenugreek leaves and cream mix it well.
  15. Now ready for serve and dish out garnish with dried fenugreek leaves and cream.

Thank You,

Yums food