Make Indian very famous and delicious Butter chicken at home and serve with chapati or fried rice.
What is Butter Chicken?
Butter chicken is very delicious and tasty recipe made with butter and lots of yummy spices. You can make butter chicken in many ways. Serve it with chapati, fried rice etc.
What is Chicken Changezi?
Chicken Changezi is a very tasty and delicious dish. Normally it has thick gravy made with milk and cream. It also has a flavour of ginger garlic paste, spicy chillies, tomato paste and coriander powder or coriander leaves. All ingredients will give you a perfect gravy with a delicious taste. From the northern part of the country people like this dish, It has been liked very old age after 13th-century Mongolian warrior and Genghis khan named this dish by Chicken Changezi. Serve it with chapati, rice, pulao, fried rice etc.
let us see the ingredients of making Butter chicken- 300-gram chicken breast boneless, 1 tablespoon ginger garlic paste, 1 tablespoon red chilli powder, salt as per requirement, oil, 500 gram roughly slit tomatoes, 100 gram roughly cut onions, 1 tablespoon garlic paste, 50-gram cashew, 1 tablespoon kasoori methi, 1/2 teaspoon garam masala, 4 tablespoon sugar, 2 tablespoon Kashmiri chilli powder, 5 tablespoon butter, 5 tablespoon cream, 2 tablespoon malt vinegar.
Let us start the process of making Butter chicken- Firstly, thinly slice the chicken for quick and easy cooking. Now take a bowl then add mustard oil, Kashmiri red chilli powder mix them well and do this step to get a bright red colour then add ginger garlic paste, coriander powder, turmeric, Kasuri methi, garam masala, fresh mint, fresh coriander, salt. Mix them well then add thick curd, mix well and ensure there are no lumps. Now add the thinly sliced chicken lemon juice.
Then mix and coat well with the marinade. Then add live charcoal and ghee, cover for 4-5 minutes to impart the smoky flavour into the marinade. You can cook the chicken right away or marinate the chicken for 4-5 hours for better results.
For makhani sauce heat, a pan then heats oil then add chopped onions cook until the onions are lightly coloured. Now add garlic, ginger, green chillies, Kashmiri red chilli powder, Haldi powder, Kasuri methi, coriander powder, Kasuri methi stir well and cook for a minute. Then add tomato, cashew nuts, coriander stem and roots, salt, butter. Now heat it for 30 minutes in medium heat. Stir in intervals, the tomatoes will leave their moisture.
You can add hot water to further cook the tomatoes. Now switch off the flame and let makhani sauce ingredients cool down completely. Now heat a pan then add ghee, oil then set the pan on medium-high heat and grill the chicken from both sides. If you have an oven, grill the chicken at 250 degree Celsius for 7-8 minutes. Let the chicken cool down a little bit and shred the chicken.
Add the cooled down mixture into a mixer grinder and grind into a fine paste. Now add some water to grind well and the makhani sauce base is ready. Heat a pan then add butter and oil, chopped onion, chopped garlic, green chillies, Kashmiri red chilli powder. Strain and add makhani sauce base for that extra velvety Now add some water into the mixer jar and add it into the strainer. Add sugar or honey and you can add some hot water to cook if required. Keep stirring in short intervals. Now add fried chicken and stir well. Add some hot water to adjust consistency if required cook for 5-6 minutes on medium flame. Toasted Kasuri methi, fresh garam masala now add some salt butter and fresh cream. Lower the flame, mix well and do not overcook. Finish with some chopped fresh coriander.