Let’s see the recipe of Butter chicken in Delhi.
To make Butter chicken in Delhi , add salt, lemon juice, curd, Kashmiri red chilli powder, ginger garlic paste to the chicken, mix well and keep it aside for marination for some time.
Take some oil in a frying pan and fry the onion for 2 minutes, then add ginger garlic paste, chopped tomatoes, cashew nuts, salt and dry red chillies, stir and cook for 3 to 4 minutes, after it cools down, make a paste using a mixer grinder .
Put oil on a frying pan or griddle and put chicken pieces one by one. After they are cooked from both the sides, take them out in a bowl. Heat the coal well and make a small bowl or a bowl of foil paper and put the chicken in it. After placing the coal in the bowl, put 2 to 3 drops of oil on it and cover it for some time.
Separately, put some butter and oil in a pan or pot, add the ground paste, Kashmiri red chilli powder, turmeric powder, coriander powder and some water, stir well and fry.
Once it is roasted, add the chicken and the remaining marinated masala as well. Add water as per the gravy you want and cook it covered on low flame for 7 to 8 minutes. Once the chicken is cooked, add Kasuri methi, cream, garam masala and mix it. Serve by adding green coriander on top.
Butter chicken in delhi
Ingredients
For marination –
- Chicken 500 grams
- 100 grams of curd
- Kashmiri red chilli powder 1 tsp
- Salt to taste
- Ginger garlic paste 2 tsp
- 1 tsp lemon juice
To make the paste –
- 2 onions (large)
- Tomatoes 2 tomatoes
- Cashews 18 to 20
- Salt (added in marination also) as per taste
- 2 to 3 dry red chillies
- Ginger garlic paste 1 tsp
- Garam masala 1 tsp
- Turmeric 1/2 tsp
- Coriander powder 2 tsp
- Kasuri methi 2 tsp
- Cream or (cream) 100 grams
- Butter
- Green coriander