Aysha Dileen shares her all-time favorite Butter Chicken recipe - easy and mouthwatering!
Hi Friends,
Butter Chicken or Murgh Makhani is one of the most loved indian dishes. I’ve had to try many butter chicken recipes to arrive at that one perfect recipe that I will not have to modify anymore. My search has come to an end with this mouth-watering and flavourful recipe. The creamy texture and the silky-smooth look will leave every member of your family drooling. It’s rich in ethnic spices, super delicious and addictive. Butter Chicken has always been, like for many others, a must-have dish at every Indian restaurant we go to. I am glad I have the perfect recipe now, but that will not stop me from ordering it every time we eat out :)
Hope you all enjoy it too!
Cooking time - 30 mins Serves - 4
Ingredients:
Boneless chicken - 2lb (cut into small cubes)
Butter - 1/2 cup
Onions - 1 (finely chopped)
Tomatoes - 2 (finely chopped)
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Kasoori methi - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Cashews - 3 tbsp (ground to a smooth paste)
Cream - 3 tbsp
Tomato Ketchup - 1 tbsp
Coriander leaves - 1 tbsp chopped
Salt - to taste
Method of Preparation:
Marinate the chicken pieces with red chilli powder, garam masala powder, half of the ginger garlic paste and salt and keep aside for 30 mins.
Heat oil in a pan and fry the marinated chicken pieces and keep aside.
In the same pan, add some butter and onion and saute for 5 mins.
Add tomatoes, ground cashew paste, rest of the ginger garlic paste and 1/2 cup water and simmer for 15 mins with the lid closed.
Once the mix has simmered down, let it cool and then blend into a fine paste. I used the regular juice blender.
Now add this finely mixed paste into the pan and heat it. Add the chicken pieces, cream, ketchup, butter, kasoori methi and sugar and cook for 5 mins.
Garnish with coriander leaves and serve hot with Naan , Rice or, my personal favourite - Kerala Porotta!
Enjoy!
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