Butter chicken (indian Style). Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy (a.k.a. curry) made with tomato, butter, and a special spice blend as a base. This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. Butter chicken (indian Style)

You can have Butter chicken (indian Style) using 19 ingredients and 3 steps. Here is how you cook that.

Ingredients of Butter chicken (indian Style)
  1. It’s 1 kg of chicken ( cleaned and cut to small pieces, preferably breast).
  2. You need of For Marination.
  3. It’s 1 tbsp of Pepper powder.
  4. Prepare 1 tbsp of ginger-garlic paste.
  5. You need 1 tsp of salt Yoghurt, 2tbsp.
  6. It’s 1 tsp of garam masala.
  7. You need of For Gravy.
  8. You need 4 nos of savala (cut to small pieces).
  9. Prepare 3 of tsps ginger grated.
  10. You need 2 tsps of garlic grated.
  11. You need 1 tbsp of cashew-nuts.
  12. Prepare of big-3 Tomatoes.
  13. Prepare 4 of tsps Corriander powder.
  14. You need 3 of tsps chillie kashmere powder.
  15. It’s 1 tbsp of garam masala.
  16. Prepare 1 tbsp of coriander leaves.
  17. It’s of Other items.
  18. Prepare 50 gms of butter.
  19. Prepare of Methi kasthuri (optional).

The sauce was made with a mixture of cream and butter, which is why it became known at "butter chicken." Indian Butter Chicken, also known as Chicken Makhani, is a classic, flavorful Indian dish. The dish was made "accidentally" when they combined leftover chicken with a tomato gravy that was rich in butter and cream. Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home.

Butter chicken (indian Style) instructions

  1. Chicken pieces are marinated with,yoghurt,, salt,pepper powder and keep it for a few hours till they become soft..

  2. Prepare the gravy as follows.Pour 3 tbsp. of oil in a thick bottomed pan.Saute savala,ginger, garlic,corriander leaves, cashew nuts and tomato,all cut to small pieces. When the savala is soft and starts turning brown and the water is dried up,add coriander powder,chillie powder, garam -masala and immediately take out from the stove so that the chillie powder may not be over fried. Cool and grind the mixture to a smooth paste…

  3. Heat 2 tbsp. of butter or oil in a cooking pan and spread the cooked chicken pieces one by one and keep it closed in low flame,for about 10 minutes.When the chicken starts frying turn each piece both sides.Now pour the thick gravy into the pan and mix well and cook in low flame for 5 to 10 minutes..Add more salt if required and water to the required consistency.The gravy should be thick.Fold in the butter or fresh milk cream on the top of the curry.You can….

Serve butter chicken with basmati rice or naan. Pin Recipe Print Recipe Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken. Just follow the step by step directions, and you've got creamy butter chicken right at home that's better than your favorite Indian take-out. It's a combination of spices all blended together and it's perfect for this restaurant-style butter chicken.