Without fail making ultimate Butter chicken (indian Style) easy, fast, practical.
Good Evening every body, at this time you get present recipe Butter chicken (indian Style) with 19 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 3 stages of easy cooking Butter chicken (indian Style).
Ingredients for Butter chicken (indian Style)
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Needed : chicken ( cleaned and cut to small pieces, preferably breast).
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Needed : For Marination.
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Prepare : Pepper powder.
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Prepare : ginger-garlic paste.
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Prepare : salt Yoghurt, 2tbsp.
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Needed : garam masala.
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Needed : For Gravy.
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Prepare : savala (cut to small pieces).
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Prepare : tsps ginger grated.
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Prepare : garlic grated.
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Prepare : cashew-nuts.
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Needed : big-3 Tomatoes.
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Needed : tsps Corriander powder.
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Prepare : tsps chillie kashmere powder.
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Prepare : garam masala.
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Needed : coriander leaves.
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Needed : Other items.
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Needed : butter.
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Prepare : Methi kasthuri (optional).
If all ingredients Butter chicken (indian Style) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Butter chicken (indian Style)
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Chicken pieces are marinated with,yoghurt,, salt,pepper powder and keep it for a few hours till they become soft..
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Prepare the gravy as follows.Pour 3 tbsp. of oil in a thick bottomed pan.Saute savala,ginger, garlic,corriander leaves, cashew nuts and tomato,all cut to small pieces. When the savala is soft and starts turning brown and the water is dried up,add coriander powder,chillie powder, garam -masala and immediately take out from the stove so that the chillie powder may not be over fried. Cool and grind the mixture to a smooth paste…
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Heat 2 tbsp. of butter or oil in a cooking pan and spread the cooked chicken pieces one by one and keep it closed in low flame,for about 10 minutes.When the chicken starts frying turn each piece both sides.Now pour the thick gravy into the pan and mix well and cook in low flame for 5 to 10 minutes..Add more salt if required and water to the required consistency.The gravy should be thick.Fold in the butter or fresh milk cream on the top of the curry.You can….
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