Ingredient of Butter Chicken
700 Gram Raw chicken
For the Marinade:
1 tsp Red stew powder
1 tsp Ginger and garlic glue
To taste Salt
1/2 Kg Curd
For the Gravy:
175 Gram White spread
1/2 tsp Black cumin seeds
1/2 Kg Tomato, pureed
1/2 tsp Sugar
1 tsp Red stew powder
To taste Salt
100 Gram Fresh cream
4 Green chillies, cut
1/2 tsp Fenugreek leaves (squashed)
Directions
Utilizing 2 Tbsp of spread in a huge skillet over medium-high warmth, dark colored the bits of the chicken so each side is cooked. They don't should be completely cooked completely through. Work in bunches, and put aside when you're set.
Dissolve another 2 Tbsp of margarine in the dish over medium warmth. Include the onion, and cook until starting to mollify — around three minutes. Include the garlic, garam masala, ginger, stew powder, cumin, and cayenne. Blend to consolidate, and cook for around 45 seconds before including the tomato sauce.
Convey the blend to a stew and let cook for five minutes previously including the cream. Take the blend back to a stew, include the cooked chicken, and let stew for 10-15 minutes. Keep the warmth low here — not a moving bubble.
Blend in the rest of the 2 Tbsp of margarine, and season with salt and pepper, to taste.
Serve embellished with lime and cilantro, nearby rice and naan.
Video to guide you better
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