Butter Chicken Easy Recipe

Posted on by Shiv @Aaugritaa Caterers in Aaugritaa, Chicken Recipes, cooking classes in Delhi, Recipes

Cuisine: Indian Main Course

Serves: 2-3 Pax

INGREDIENTS

  • Chicken with Bone or Boneless 250gms
  • Tomato Medium 4pcs
  • Onion Medium 1pc
  • Ginger and Garlic paste 2tbsp 
  • Salt to taste 
  • Dhaniya powder to taste
  • Garam masala to taste
  • Red chilly powder to taste
  • Curd 100gms
  • Milk 100ml
  • Cream for garnish
  • Butter for garnish
  • Coriander for garnish
  • Vegetable oil for cooking

METHOD: 

  1. Marinate the chicken with Curd, Salt, Dhaniya powder, Garam Masala, Red chilly powder, Ginger and Garlic paste and keep aside for minimum p30min
  2. Roughly chop onion and tomato and sauté them in a pan with two spoon of oil
  3. Blend the mixture in the blender
  4. Take a pan, add oil, them sauté the marinated chicken pieces 
  5. As the chicken is cooked, add the blended mixture of onion and tomato in the pan. Add milk for thickness
  6. Cover it with the lid and cook for 10min on a low flame
  7. After opening the lid, check the salt and server with garnish of Cream, Butter and Kasoori methi
  8. Serve Hot 

Chef Tips

  • The marinated chicken can be kept in fridge for further use
  • The mixture of onion and tomato have to cooled before blending
  • The milk have to be full cream for best results
  • Adding of milk gives it a good texture
  • Add honey in the last for some sweet flavour

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Published by Shiv @Aaugritaa Caterers

Shiv Shankar Ghosh is a professional chef with over 12 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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