Best & Easy Butter Chicken Masala Recipe
Authentic Indian Butter Chicken Recipe - Ultimate Chicken Makhni: Authentic Indian Recipe You Must Try!
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Ingredients:
For the chicken marinade:
500g boneless and skinless chicken breasts cut into bite-sized pieces
1/4 cup yogurt
1 teaspoon ginger-garlic paste
1/2 teaspoon salt
1 teaspoon Kashmiri chilli powder
1/2 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
For the Masala/Sauce:
2-3 tablespoons mustard oil
2 tablespoons ghee or vegetable oil
50g butter
1/4 cup heavy cream
2 large onion, chopped
1 tablespoon ginger-garlic paste
3 large tomatoes
10-12 cashews
1 teaspoon salt or to taste
11/2 teaspoons coriander powder
11/2 teaspoons Kashmiri chilli powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 cup water
1 teaspoon garam masala
1 tablespoon sugar
1/2 teaspoon kasoori methi/fenugreek leaves
2 tablespoons lemon juice
For garnishing:
Heavy cream
Fenugreek leaves
Ginger julienne
Method:
In a bowl, combine the chicken with all the ingredients for the chicken marinade. Let it marinate for at least 15-20 minutes (or overnight).
After 20 minutes, heat mustard oil in a large pan over medium-high heat.
Add chicken pieces in batches of two or three, ensuring not to overcrowd the pan.
Fry until browned for only 3 minutes on each side. Set aside and keep warm.
Next, heat oil or ghee in the same pan.
Fry the onions for about 2-3 minutes.
Add ginger-garlic paste and sauté for 1 minute until fragrant.
Incorporate tomatoes and sauté for 2 minutes.
Then add cashews, salt, coriander powder, Kashmiri chilli powder, chilli powder, cumin powder, turmeric powder, and pepper powder. Mix & cook for a minute.
Pour in 1/2 cup water. Cover and cook for 15 minutes.
Stir occasionally until the sauce thickens and achieves a deep brown-red colour.
Remove from heat and let it cool down.
Transfer the mixture to a blender and blend until smooth. Add a little water if needed.
Melt the butter in a pan and strain the puréed sauce.
Add garam masala, kasoori methi/fenugreek leaves, and cream.
Mix and cook for a minute, then add chicken.
Cook for 8-10 minutes or until the sauce thickens.
Add sugar and lemon juice and mix well.
Garnish with cream, fenugreek leaves, and ginger julienne.
Serve with fresh naan or rice.
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Пікірлер: 6
Looks so yummy my friend, 😱. Thanks for sharing. Big like 👍 See you on your next video 🙋♂
🍽👩🍳That looks so delicious and refreshing! The way you prepared is so awesome...stay connected❤
Happy Tuesday ❤❤❤ Thank you for sharing this with us ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
i used makhan regularlay but this is incredible
Yummy 😋 stay connected
@SuneraKitchen
4 ай бұрын
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