Good morning we are going to share those Are looking for a butter chicken recipe that is appetizing The method of preparing it is very easy. Just need patience and persistence. So that butter chicken has aroma and taste that able arouse appetite.

In order for the taste of butter chicken, you need to do first from the type of ingredients, then selection of ingredients that are good until how to process and serve it. No need Confused if want to prepare butter chicken delicious as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings required exist for prepare

1. Prepare Marination:
2. Use 1 kg Chicken (Bone – In, cut into small or medium pieces)
3. Prepare 1/2 cup Hung Curd
4. Prepare 1 tablespoon Kashmiri Chilli Powder
5. Prepare 2 tablespoon Coriander Powder
6. Prepare 1/2 teaspoon Turmeric powder
7. Prepare 1-1/2 tbsp Ginger Garlic (Paste)
8. Take 1 teaspoon Garam Masala Powder
9. Prepare 1 tsp Little kasoori methi
10. Prepare to taste Salt
11. Prepare For the gravy:
12. Prepare 1 tablespoon (Oil)
13. Take 3 tablespoons Butter
14. Prepare 1 inch cinnamon (stick)
15. Prepare 2 Pods Cardamom
16. Prepare 3 Cloves
17. Prepare 5 Chilies (Whole Kashmiri Red)
18. Use 6/7 Cloves Garlic
19. Take 2 big Onions (roughly chopped)
20. Prepare 7-8 Tomatoes (roughly chopped)
21. Prepare 1/4 cup Cashewnuts
22. Prepare 1/2 teaspoon Chilli Powder
23. Prepare 2 tablespoons Ketchup
24. Prepare 1 tablespoons Kasuri Methi (Dry)
25. Take 2 tablespoons Fresh Cream
26. Prepare to taste Salt

Melt the remaining tablespoon butter in the same skillet over medium heat. If the onion starts to brown, reduce the heat. However, to balance out your daily calorie intake, you need to indulge in regular exercises to maintain your weight. To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade.

Steps to make Butter Chicken:

1. Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 1 to 2 hrs.
2. Heat 1 tablespoon oil and 3 tablespoons butter to a large kadhai or dutch oven. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
3. Switch off the flame. Cool and grind it. In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on both sides for 2-3 minutes on high heat.R remove the chicken. In the same pan, heat oil. Add the ground puree and cook for some time.
4. Add the chicken pieces, chilli powder, ketchup, salt and 1/2 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes.
5. Once the chicken is cooked, stir in the dry kasuri methi and fresh cream. Serve hot with butter naan and rice.
6. Done and ready to serve!

Cook, turning, until some parts are. To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Add the tomato puree, red chilli powder, salt and half cup of water. In a large pan over medium heat, melt the butter in the oil until it starts to foam.

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