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Indian Butter Chicken Recipe
History:
Butter
chicken
recipe
is
an
interesting
innovation
for
which
we
owe
some
credit
to
the
Britishers.
When
they
settled
in
Indian
they
wanted
to
enjoy
the
authentic
taste
of
the
easy
Indian
curry
but
our
traditional
simple
chicken
curries
were
too
spicy
for
their
taste.
Thus
the
Indian
Butter
Chicken
was
born
to
fulfill
this
need.
It
is
'Indian' in
flavor
and
spices
but
western
in
taste.
With
time
butter
chicken
recipe
has
become
an
accepted
part
of
Indian
cuisine
that
even
Indians
with
our
preference
for
burning
chilli
flavors
have
come
to
enjoy.
You
can
easily
try
this
rich
Indian
dish
at
home.
Ingredients
for
Indian
Butter
Chicken:
1.
Boneless
chicken
500
grams
(small
pieces)
2.
Tomatoes
2
(mashed)
3.
Onions
2
(paste)
4.
Curd
250
grams
5.
Red
Chilli
powder
1
teaspoon
6.
Cumin
powder
1
teaspoon
7.
Green
chillies
3-4
(paste)
8.
Almonds
and
Cashews
250
grams
(paste)
9.
Garam
masala
(peppercorns,
cloves,
cardamom,
cinnamon
sticks
and
star
anise
powdered)
10.
Bay
Leaf
1
11.
Sugar
1
teaspoon
12.
Butter
50
grams
13.
Salt
as
per
taste
Procedure for Indian Butter Chicken:
- Marinate chicken with curd, 1 tablespoon onion paste, green chilli paste and salt for half an hour.
- Roast the chicken pieces with the marinade at 640 degrees on the grill for ten minutes on both sides.
- Meanwhile melt butter in a pan for the curry. Add the bay leaf and then onion paste when it is sufficiently hot and saute it until it turns golden brown.
- Now add the tomato paste and cook for 4 minutes.
- When the butter starts to float over the mixture, add red chilli powder, cumin powder and salt.
- Cook for 3 minutes and then add almonds and cashews paste. Stir well and cook for another 4 minutes.
- Now add a hint of sugar and some curd (if you want a medium thick gravy). Let it simmer for 5 minutes.
- The grilled chicken must be done by now so you can stir it in with the marinade. Let it simmer for 3-4 minutes, add garam masala and remove form flame.
You can garnish your homemade Indian Butter Chicken with fresh coriander leaves and serve.
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