How to Prepare Favorite Butter chicken (indian Style)

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, butter chicken (indian style). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Butter chicken (indian Style) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Butter chicken (indian Style) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have butter chicken (indian style) using 19 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Butter chicken (indian Style):

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

Steps to make Butter chicken (indian Style):

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…

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