ویدیوی بعدی
ویدیوهای پیشنهادی
مرغ کره ای هندی BUTTER CHICKEN آشپزی ساده
Butter Chicken | How to Cook Butter Chicken at Home | Butter Chicken Restaurant Style | Murgh Makhani | Butter Chicken Recipe | Butter Chicken Recipe without Tandoor
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Ingredients for Butter Chicken:
For marination:
- Boneless Chicken pieces - 500 gms
- Salt- 1/2 tsp
- Lemon juice- 1 tsp
- Thick or hung curd/ yogurt- 3 tbsp
- Ginger garlic paste- 1.5 tsp
- Kashmiri Chilli powder- 1 tbsp (tablespoon)
- Garam masala powder- 1/2 tsp
- Groundnut oil- 2 tsp
For the gravy:
- Water- 1 cup
- Red tomatoes, cubed- 500 gms
- Onion- 1 small (50 gm)
- Ginger chopped- 1” piece
- Garlic cloves- 8 nos.
- Green cardamom- 3 nos.
- Cinnamon- 1 small piece
- Black cardamom- 1 big
- Cloves- 3 nos.
- Bay leaf- 1
- Cashew nuts- 12 nos.
- Kashmiri Chilli powder- 1 tbsp (tablespoon)
- Salt- 1/2 tsp
- Butter- 2 tbsp
- Piece of charcoal for infusing smoke to the chicken for the tandoor (barbecue) flavor
- Ghee- 1 tsp
- Butter- 2 tbsp
- Kasuri Methi roasted & powdered- 1/4 tsp
- Cream-3 tbsp
Preparation:
- Marinate the chicken pieces with the items indicated. Set aside for 1 hour.
- Take a kadai/pan and add 1 cup of water. Add all the other ingredients, mix well and bring to a boil.
- Reduce heat and cover & cook for 20 mins on low heat till tomatoes are soft & mushy.
- You can mix it few times in between.
- Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
- Put the mixture in a blender/grinder and blend till smooth.
- Strain it into a bowl using a strainer.
Process:
- Heat 2 tbsp of oil in a pan and fry the chicken pieces on both sides till golden brown.
- Once done, infuse smoke to the fried chicken pieces to get a tandoor (barbecue) flavor.
For infusing smoke:
- Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
- After the chicken pieces are fried, place a small steel bowl in the middle of the frying pan.
- Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
- Immediately drop 1/2 tsp ghee on the burning charcoal & cover with a lid for a minimum of 10 mins.
- For the final step, preparing the curry, take another kadai/ pan and heat 2 tbsp of butter.
- Add the blended strained gravy into the melted butter & give it a stir.
- Cook on medium heat for 10 mins while stirring it.
- Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
- Cook for around 5 mins adding little water based on your desired consistency.
- To end, add the cream, mix and simmer for 2 mins to make a smooth curry gravy.
- Serve with naan or basmati rice.
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Butter Chicken | How to Cook Butter Chicken at Home | Butter Chicken Restaurant Style | Murgh Makhani | Butter Chicken Recipe | Butter Chicken Recipe without Tandoor