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Saturday, July 12, 2014

Restaurant Style Butter Chicken Recipe / Chicken Tikka Masala Recipe with step by step pictures

                                                Mye's Kitchen
Butter Chicken Recipe
Ingredients to marinade chicken
Chicken pieces ( Boneless or with bone ) – 250 grams
Kashmiri red chilli powder – 1 teaspoon
Ginger & Garlic paste – 1 teaspoon
Lemon Juice – ¼ teaspoon
Salt – ½ teaspoon

Ingredients for sauce
Butter – 3 tablespoon
Oil – 1 teaspoon
Onion large sliced – 1 number
Tomato large sliced – 1 number
Ginger sliced – 1” piece
Green Cardamom – 4 numbers
Cashewnuts – 8 numbers
Kasuri methi leaves – generous pinch
Kashmiri red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Sugar – 1 teaspoon
Salt – required
Thickened cream – ¼ cup



Restaurant style Butter Chicken 
Method
  1. Marinade chicken pieces with 1 teaspoon ginger & garlic paste, 1 teaspoon kashmiri red chilli powder, 1/4 tsp lemon juice and ½ teaspoon salt, for at least half an hour.


  2. Add 1 tablespoon butter in a pan, when butter melts add the marinated chicken pieces and fry on medium heat until chicken is 3/4th done. Remove fried chicken to a plate and set aside.


  3. In the same pan add 1 tsp oil, add chopped onion, ginger slices, whole cardamom and cashewnuts. Sauté for few minutes on medium heat until onions turn transparent and glossy.
  4. Add kashmiri red chilli powder, coriander powder, sugar,  kasuri methi leaves and chopped tomatoes to the onions in the pan and sauté on medium heat for 2 mins or until tomatoes are cooked and mushy. Remove the pan from heat and allow the onion & tomato mixture to cool.
  5. Grind the onion & tomato mixture to a fine paste in a mixer grinder, adding very little water as required.
  6. Add 2 tablespoon butter to a sauce pan, when butter starts to melt add the ground paste and 1 cup water to the pan and bring the mixture to boil. When gravy is boiling add the fried chicken pieces to the gravy and season with required salt.
  7. Simmer the chicken pieces in boiling gravy on low heat for 7 mins or until chicken is fully cooked.
  8. Finally when the gravy is slightly thickened and chicken is cooked, turn off the heat. Add the cream slowly to the chicken gravy and stir well.
  9. Finally garnish Butter chicken curry with chopped coriander leaves and dollop of cream.
  10. Serve with basmati rice, Nan bread or Pilaf.

Chicken Tikka Masala Recipe





1 comment:

Kurinji said...

Mouthwatering chicken and clicks....