How to Make Any-night-of-the-week Butter chicken (indian Style)

Butter chicken (indian Style).

Butter chicken (indian Style)

Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, butter chicken (indian style). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butter chicken (indian Style) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They are fine and they look fantastic. Butter chicken (indian Style) is something that I've loved my entire life.

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

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

{Take 1 kg of chicken ( cleaned and cut to small pieces, preferably breast).
{Get of For Marination.
{Get 1 tbsp of Pepper powder.
{Take 1 tbsp of ginger-garlic paste.
{Get 1 tsp of salt Yoghurt, 2tbsp.
{Take 1 tsp of garam masala.
{Get of For Gravy.
{Get 4 nos of savala (cut to small pieces).
{Take 3 of tsps ginger grated.
{Prepare 2 tsps of garlic grated.
{Make ready 1 tbsp of cashew-nuts.
{Get of big-3 Tomatoes.
{Take 4 of tsps Corriander powder.
{Make ready 3 of tsps chillie kashmere powder.
{Make ready 1 tbsp of garam masala.
{Get 1 tbsp of coriander leaves.
{Take of Other items.
{Prepare 50 gms of butter.
{Prepare of Methi kasthuri (optional).

Instructions to make Butter chicken (indian Style):

Chicken pieces are marinated with,yoghurt,, salt,pepper powder and keep it for a few hours till they become soft..
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...
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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