Butter Chicken Recipe

The butter chicken recipe famous from northern India, in the state of Punjab. There is something special about this recipe, once you've eaten, you become a fan. The flavor, color and aroma are absolutely fantastic. If you also want to make this recipe at home, then please read on.

Butter Chicken, as the name suggests is chicken cooked in butter and served with butter on top. So yes, many butter is used in manufacturing. Traditionally, it is made of a chicken tandoori. Is totally destroyed boneless chicken tandoori, then cooked in a tomato sauce.

The following recipe is based on boneless chicken that is baked in an oven (not long) to give a similar flavor. If you follow the link at the bottom of the page takes you to another butter chicken, which consists of chicken bone. I use onion in it to make salsa. You can try this recipe, even for a change. You will also find how to give a smoky flavor to the sauce without cooking the chicken. So first this recipe boneless chicken.

Ingredients

* 300 g boneless chicken (cut into strips)
* 500 g of tomato (puree, if too hot, then take less)
* 100 g thick yogurt
one tablespoon lemon juice
* one tablespoon ginger paste
* one cup garlic paste
one teaspoon of turmeric powder
* one teaspoon garam masala
* two teaspoons Tandoori Masala powder (easily available at any Indian grocery store)
* one teaspoon chili powder
* two cloves
* one green cardamom
* one inch cinnamon stick
one teaspoon coriander powder
* three tablespoons butter
* two tablespoons oil
* 1/2 teaspoon Kasoori methi (fenugreek leaves)
* A little bit of cashews
* Salt to taste
* A. Pinch / or fall Kashmiri red chilli for color
* five tablespoons crème fraîche
* Fresh cilantro leaves for garnish Method Marinates chicken in yogurt, 1/2 teaspoon each ginger paste and garlic. Add a teaspoon of tandoori masala, half teaspoon of turmeric powder, a tablespoon of oil, red and a tablespoon of lemon juice. Keeping aside for at least two hours.

Then roast in the oven until the chicken is almost done. Brush with oil and place on grill for 3-4 minutes, so that the pieces are charred.

If you do not want the chicken to the oven, you can also place the pieces on a tawa or grill and cook over high heat until done.

For the sauce, melt the butter and remaining oil in a skillet. Add the cardamom pods and cinnamon, and let crackle. Pour the tomato sauce, coriander powder, chili powder and cook over high heat until reduced to dry almost.

At this stage, you will be able to see small globules of fat secretion side sauce.
                            
Add the cooked chicken and mix. Now add a little hot water, enough to make a thick sauce. Add salt, one tsp tandoori masala and garam masala. Also crush the leaves and sprinkle kasoori methi. Stir and cook for a minute or two, to let the flavors blend well. Garnish with cashew nuts, cream and coriander leaves. Serve hot with naan or tandoori roti.