Smooth Buttery taste with boneless chicken make very delicious curry. Adding hot spices make more tempting each bite with Naan (Bread).
Yield: 4 Serving
Ingredients:
Chicken Boneless 1/2 kg
Ginger-Garlic Paste 2 Teaspoon
Butter 1 Tablespoon
Onion 1-2 Medium
Tomato 2-3 Medium
Red Chili Powder 2 Teaspoon
Coriander Powder 1 Teaspoon (coarse grind)
Garam Masala 1 Teaspoon
Oil 3 teaspoon
Salt As per taste
Curd 5 teaspoon
Green Cardamom 3
Cinnamon 2 a inch long
Red Chili Whole 2-3
Cumin seed 1/2 Teaspoon
Lemon Juice 1 Table spoon (OPTIONAL)
Paprika 1 Teaspoon
Heavy Whip Cream 3-5 Table spoon
Kasturi Methi 1 Teaspoon ( crushed in mortar pestle )
Direction:
Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature. Cut chicken fillet into 2-3 inch longer pieces with a sharp knife.
Make paste of onion, tomato together in the grinder.
In a bowl prepare marinate by adding chicken fillet, thick curd, ginger-garlic paste (1 teaspoon), paprika (1/2 teaspoon), garam masala (1/2 teaspoon), lime juice and salt. Cover the lid of the bowl and let the marinate sit into refrigerator for 3-12 hours.
Preheat oven to 450 F. Grease a nonstick pan or foil with oil spray and place chicken fillet covered in marinate mixture. Cook the chicken fillet for 10-15 minutes meantime flip them to cook both side.
Heat Oil in nonstick wok. Once oil heated add green cardamom, Cinnamon, cumin seed and red chili. Add the grinder made onion,tomato paste and leftover ginger-garlic paste. Cook masala by stirring occasionally so it won't burn at bottom. Cook masala until it separate oil.
Add red chili powder, coriander powder, paprika into the masala and add 1/2 cup of water. Bring it to boil then add oven baked chicken fillet ,Butter, Heavy whip cream, garam masala and kasturi methi. Stir and cover the lid cook for another 5 minutes.
Serve hot Butter chicken with Naan or Chapati or you're favorite Bread.
Yield: 4 Serving
Ingredients:
Chicken Boneless 1/2 kg
Ginger-Garlic Paste 2 Teaspoon
Butter 1 Tablespoon
Onion 1-2 Medium
Tomato 2-3 Medium
Red Chili Powder 2 Teaspoon
Coriander Powder 1 Teaspoon (coarse grind)
Garam Masala 1 Teaspoon
Oil 3 teaspoon
Salt As per taste
Curd 5 teaspoon
Green Cardamom 3
Cinnamon 2 a inch long
Red Chili Whole 2-3
Cumin seed 1/2 Teaspoon
Lemon Juice 1 Table spoon (OPTIONAL)
Paprika 1 Teaspoon
Heavy Whip Cream 3-5 Table spoon
Kasturi Methi 1 Teaspoon ( crushed in mortar pestle )
Direction:
Wash raw chicken fillet 3 times with cold water as to remove blood stains and if it's refrigerated chicken then wash only after it is at room temperature. Cut chicken fillet into 2-3 inch longer pieces with a sharp knife.
Make paste of onion, tomato together in the grinder.
In a bowl prepare marinate by adding chicken fillet, thick curd, ginger-garlic paste (1 teaspoon), paprika (1/2 teaspoon), garam masala (1/2 teaspoon), lime juice and salt. Cover the lid of the bowl and let the marinate sit into refrigerator for 3-12 hours.
Preheat oven to 450 F. Grease a nonstick pan or foil with oil spray and place chicken fillet covered in marinate mixture. Cook the chicken fillet for 10-15 minutes meantime flip them to cook both side.
Heat Oil in nonstick wok. Once oil heated add green cardamom, Cinnamon, cumin seed and red chili. Add the grinder made onion,tomato paste and leftover ginger-garlic paste. Cook masala by stirring occasionally so it won't burn at bottom. Cook masala until it separate oil.
Add red chili powder, coriander powder, paprika into the masala and add 1/2 cup of water. Bring it to boil then add oven baked chicken fillet ,Butter, Heavy whip cream, garam masala and kasturi methi. Stir and cover the lid cook for another 5 minutes.
Serve hot Butter chicken with Naan or Chapati or you're favorite Bread.
