Simple Way to Prepare Super Quick Homemade Butter chicken (indian Style)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, butter chicken (indian style). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butter chicken (indian Style) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Butter chicken (indian Style) is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook butter chicken (indian style) using 19 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Butter chicken (indian Style):

1. Get 1 kg chicken ( cleaned and cut to small pieces, preferably breast)
2. Make ready For Marination
3. Make ready 1 tbsp Pepper powder
4. Prepare 1 tbsp ginger-garlic paste
5. Take 1 tsp salt Yoghurt, 2tbsp
6. Prepare 1 tsp garam masala
7. Make ready For Gravy
8. Get 4 nos savala (cut to small pieces)
9. Take 3 tsps ginger grated
10. Take 2 tsps garlic grated
11. Take 1 tbsp cashew-nuts
12. Get big-3 Tomatoes
13. Make ready 4 tsps Corriander powder
14. Take 3 tsps chillie kashmere powder
15. Get 1 tbsp garam masala
16. Prepare 1 tbsp coriander leaves
17. Prepare Other items
18. Prepare 50 gms butter
19. Get Methi kasthuri (optional)

Instructions to make Butter chicken (indian Style):

1. Chicken pieces are marinated with,yoghurt,, salt,pepper powder and keep it for a few hours till they become soft.
2. Prepare the gravy as follows.Pour 3 tbsp. of oil in a thick bottomed pan.Saute savala,ginger, garlic,corriander leaves, cashew nuts and tomato,all cut to small pieces. When the savala is soft and starts turning brown and the water is dried up,add coriander powder,chillie powder, garam -masala and immediately take out from the stove so that the chillie powder may not be over fried. Cool and grind the mixture to a smooth paste..
3. Heat 2 tbsp. of butter or oil in a cooking pan and spread the cooked chicken pieces one by one and keep it closed in low flame,for about 10 minutes.When the chicken starts frying turn each piece both sides.Now pour the thick gravy into the pan and mix well and cook in low flame for 5 to 10 minutes..Add more salt if required and water to the required consistency.The gravy should be thick.Fold in the butter or fresh milk cream on the top of the curry.You can…

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