Butter chicken is a very popular dish in India and lots of other countries. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter chicken can be cooked in many variations and it depends what taste you like. You can find this in every restaurant in India and in Indian restaurants in other countries. In this recipe, chicken is marinated with spices, some ingredients and cooked in oven or pan and then added to a gravy made with tomato pieces, spices, cream and ofcourse, butter. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients. With such a popular dish, everyone has an opinion on how it's meant to be made. This butter chicken recipe is different from the other one, as in this one almond, poppy seeds, cashew nut pastes are added, which gives a different taste from the other butter chicken recipe. I have even used the remaining marinade of chicken I made the previous day. It is optional only and not a must. Instead of it you can make the marinade and add it to the dish if you like to, otherwise you can avoid it. If you want you can add cream to get a smooth texture. In this recipe I have not marinated the chicken, but I have included some pictures of marinating the chicken so that marinated and cooked chicken can be added in the sauce. It is your choice. In this dish I tried to bring that sweetened texture which we have in hotel, the same taste didn’t come, but the taste was good, can be eaten with naan or pulav rice. The same version can be made with butter panner also. It is not spicy ,but sweat and creamy texture is there. Butter chicken goes well with naan, pulav, chapathi or pulkha(roti). So lets see the process how to make this Butter Chicken Fry Curry Recipe......
Ingredients :-
Ingredients :-
- Bone less Chicken 250 grams
- Corn flour powder 4 tbsp
- Maida flour 2 tbsp
- Pepper powder 1 tbsp
- Eggs 2
- Cardamom 6
- Shahjerra 1 tsp
- Onions 2
- Turmeric powder 1/4 tsp
- Red chili powder 2 tbsp
- Jerra powder 1 tsp
- Coriander powder 1 tsp
- Garam masala powder 1 tbsp
- Tomatoes 2
- Kasuri methi 1 tbsp
- Cashew nut paste 1/2 cup
- Poppy seeds paste 4 tbsp
- Almond paste 5 tbsp
- Ginger garlic paste 1 tbsp
- Salt to taste
- Butter 5 tbsp
- Oil for deep fry
- Oil 8 tbsp
- Cream 5 tbsp
- Mint leaves
Preparation :-
- First take a bowl add cleaned chicken, and now add corn flour powder, maida flour, salt, pepper powder, eggs beat and then mix it well. And now marinated the chicken 1 hour in fridge.
- After 1 hour we start next process.. Now take a jar add onion pieces and then grind it fine paste.
- Take a wok add oil for deep fry to heat, when oil is heated and now add marinated chicken pieces, take each piece and drop it into oil carefully. Then fry it golden color and then move it to a plate.
- Now start gravy. Take a wok add oil, butter to heat, when oil is heated then add shahjerra, cardamom, fry it.
- Then add onion paste, ginger garlic paste and then fry it for good smell. When it came good smell, then add turmeric powder, red chili powder, coriander powder, jerra powder, garam masala powder and then mix it well. And then fry it in low flame for 1 minute.
- Next add chopped tomatoes, salt and then mix it, boil it for 5 minutes. And now add kasuri methi and then mix it well cook it for 5 more minutes.
- Now add cashew nut paste, poppy seeds paste, almond paste and then mix it well. Fry it for 5 minutes oil will oozes out.
- When oil is oozes out then add fried chicken pieces also, again mix it well. Then add 1 glass of water and then mix it. Put it in medium flame to cook. Cook it for 10 minutes.
- After 10 minutes the gravy is thick and then check once salt, then add fresh cream and then mix it well.
- And then the gravy completed then move it to a serving bowl, then add for garnish fresh cream & mint leafs....
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