Embark on a culinary journey with our Butter Chicken Curry recipe. Succulent chicken pieces, marinated in a creamy, tomato-based sauce, create a dish that's rich, aromatic, and utterly delicious. Prepare to savor the indulgent and comforting flavors of this beloved Indian classic.
Butter Chicken has become a very popular dish. You can make a mild or hot butter chicken.
Step 1: Ingredients
90 ml Cooking Oil
500 g Chicken (Cut into Slices)
2 tsp Ginger and Garlic Paste
2 tsp Curry Powder
1 tsp Dhania Powder (Coriander Powder)
3 tbsp Corn Flour (Maizena)
Salt to Taste
Step 2: Ingredients
60 ml Cooking Oil
½ tsp Cumin seeds (Jeera Seeds)
1 Onion (Finely Chopped)
4 Tomatoes (Finely Chopped)
5 Piece Cashewnuts
2 tsp Ginger and Garlic Paste
1 Green Chillie
3 tsp Curry Powder (Chillie Powder)
1 tsp Dhania Powder (Coriander Powder)
1 tsp Crushed Kasoori Methi (Fenugreek Leaves)
Water as Required
Step 3: Ingredients
3 tbsp Butter
120 ml Fresh cream
1 tsp Garla Masala
50 g Tomatoe Paste
½ tsp Sugar
½ tsp Tomatoe Sauce
Salt to Taste
Garnish with Coriander Leaves
Step 1: Ingredients
1Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.
2Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.
Step 2: Ingredients
3Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.
4Add little water as required and cook for about 10 minutes.
Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).
Step 3: Ingredients
5Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.
Ingredients
Butter Chicken has become a very popular dish. You can make a mild or hot butter chicken.
Step 1: Ingredients
90 ml Cooking Oil
500 g Chicken (Cut into Slices)
2 tsp Ginger and Garlic Paste
2 tsp Curry Powder
1 tsp Dhania Powder (Coriander Powder)
3 tbsp Corn Flour (Maizena)
Salt to Taste
Step 2: Ingredients
60 ml Cooking Oil
½ tsp Cumin seeds (Jeera Seeds)
1 Onion (Finely Chopped)
4 Tomatoes (Finely Chopped)
5 Piece Cashewnuts
2 tsp Ginger and Garlic Paste
1 Green Chillie
3 tsp Curry Powder (Chillie Powder)
1 tsp Dhania Powder (Coriander Powder)
1 tsp Crushed Kasoori Methi (Fenugreek Leaves)
Water as Required
Step 3: Ingredients
3 tbsp Butter
120 ml Fresh cream
1 tsp Garla Masala
50 g Tomatoe Paste
½ tsp Sugar
½ tsp Tomatoe Sauce
Salt to Taste
Garnish with Coriander Leaves
Directions
Step 1: Ingredients
1Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.
2Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.
Step 2: Ingredients
3Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.
4Add little water as required and cook for about 10 minutes.
Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).
Step 3: Ingredients
5Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.
