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Butter Chicken Restaurant Style |बटर चिकन रेसिपी |How To Make Butter Chicken At Home |Chef Ashok
Ingredients:
- 1 kg chicken
- (1/2 tsp) salt
- (1 tsp) ginger garlic paste
- (1 tbsp) lemon juice or vinegar
- (1 tbsp) red chili powder
- 2 tbsp yogurt
- (1 tbsp) mustard oil
- (15 pcs) cashew nuts
- 4-5 medium tomatoes
- 1 medium onion
- 2 inches ginger
- (4-5) Kashmiri chili
- 2 green chilies
- (1 tbsp) butter
- (1 tsp) sugar
- (2-3 tbsp) fresh cream
- (1/2 tsp) cardamom powder
- (to taste) oil
Steps:
1
Cut chicken into pieces and create shallow cuts on them.
2
Marinate chicken with salt, ginger garlic paste, and lemon juice. Let it sit for at least 20 minutes.
3
For the second marinade, add red chili powder, yogurt, mustard oil to the chicken. Mix well and let it sit for another 25 minutes.
4
Roughly chop tomatoes and onion. Also prepare ginger and cashew nuts for the gravy.
5
Saute onions in oil until golden brown, add ginger and garlic.
6
Add chopped tomatoes, ginger, Kashmiri chillies, and cashew nuts to the pan.
7
Cook until tomatoes soften, adding a little water if needed.
8
Blend the cooked mixture into a fine paste and strain to remove solids.
9
Heat strained gravy in a pan, add a cube of butter and sauté paste for a few minutes.
10
Add marinated chicken to the gravy and cook until chicken is done.
11
Add fresh cream and cardamom powder to the gravy for a rich taste. Mix and cook for a few minutes more.