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Tuesday 1 January 2013

How to make authentic indian butter chicken curry recipe

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Authentic Indian butter chicken recipe:


butter chicken recipeThe butter chicken recipe or butter chicken curry recipe is one of the most famous chicken dishes in India. Butter Chicken is also called as “Chicken Makhani” in Hindi. In this post there is a detail description about “how to make butter chicken” ? Authentic Indian butter chicken recipe require around 30 minute to prepare and it’s so much mouth watering. So read this recipe for butter chicken and follow properly and have a good luck.


Butter Chicken Recipe Ingredients:


Ingredients (for Chicken)
 500 gm boneless, skinless chicken cubes.
 ½ table spoon Oil (Peanut, Sunflower or Soyabene).
 ¼ table spoon Cashews paste.
 Pinch full of Black Pepper powder.
 Pinch full of Fenugreek(Methi) powder.

Ingredients (for Gravy)
 50 gm Butter.
 4-5 Sallot (Small size Onion) finely chopped.
 2 small size White Onion finely chopped.
 1 table spoon Ginger-Garlic paste.
 1 table spoon Tomato puree.
 1 tea spoon Hot spice powder.
 ½ tea spoon Turmeric powder.
 1 tea spoon Cumin powder.
 1 tea spoon Chilli powder.
 Pinch full of Black Pepper powder.
 Salt and Coriander leaf.

Method: 
Step 1: (10 min in low heat)
Heat 1/2 ts oil in a frying pan. Add Chicken, Black Pepper powder, Fenugreek (Methi) powder and little amount of salt. Fry until Chicken pieces turns pink to brown.Add Cashews paste, mix well and keep aside.
Step 2: (15  min in low heat)
Heat Butter, add Sallot and White Onion and fry until Onion turn brown. Add Ginger-Garlic paste. In a small bowl put all the spice powders (Hot spice powder, Turmeric powder, Cumin powder, Chilli powder, Black Pepper powder), add some water and make a paste. Put that paste into the disc and fry. Add Tomato puree. To avoid burning, add some water in a regular interval.
Step 2: (15  min in low heat)
Add fried chicken into the Gravy, add salt as required (depends upon the Gravy amount) and cook for sometime. Garnish with Coriander leaf and serve hot.
 

1 comments:

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