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Butter Chicken

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Submitted By avneetkohli
Words 256
Pages 2
Butter Chicken Recipe
For ½ kg Chicken (Boneless)Cut small pieces of chicken and wash nicely. Squeeze off all water. Then sprinkle Salt (1/2 tsp), red chili powder (1/2 tsp), a pinch of orange red color, garam masala (1/2 tsp). Mix well.
Heal Oil in a non-stick pan and put laung (2-3pcs), and cinnamon/dalchini (2pcs) and then put the marinated chicken pieces.

For Gravy: * Make tomato puree of ½ kg tomatoes (Boil tomatoes in 2 cups water till very soft. Wait til the water cools down and then blend them well. Then strain the puree. * Butter – 2-3 table spn * Dry Spices (Salt -3/4 tsp, Red Chili pwdr- ½ tsp, Dhaniya pwdr- ½ tsp, Jeera pwdr – ½ tsp, Black pepper- ½ tsp, Garam Masala- ¾ tsp) * Green chilles – 1-2 finely chopped * Tomato Ketchup – 2-3 table spn * Garlic paste – 1 tsp * Ginger – 2 tsp finely chopped * Cream – ½ cup * Kasoori Methi -3table spn
Heat butter in a kadai. Then add green chillies, garlic paste, ginger and all dry spices. Stir with butter for a minute. Then add tomato puree and ketchup. Cook on high flame for 20 minutes or till gravy is thick. Then add chicken pieces cooked before. Cook chicken in gravy for 10 mins on medium flame. Then add kassori methi and stir well.
Cream must be added only when heating the recipe before serving. Donot overcook the recipe with cream.
Garnish with ginger slices, Dhaniya (finely chopped), cream (1tsp), and garam masala (a pinch).

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