Butter Chicken – Butter Chicken Recipe

Marinate Chicken cubes with ginger garlic paste, red chili powder, lemon juice, jeera powder, edible red color and tandoori masala. Keep it aside for 2-3 hours. You can freeze it in the refrigerator in advance and keep it.

Take a pan heat 1 tablespoon butter and add marinated chicken cubes. Fry for 10 minutes until half done. Take the semi-fried chicken cubes in a plate and Keep it aside.

In the same pan, add 1 tablespoon butter, black pepper powder, and kasuri methi. Saute it. Don’t cook much the kasuri methi should not burn.

Add tomato puree and cook for 5 minutes. Add salt, red chili powder, turmeric, tomato ketchup. Cook until oil starts to float. The water from puree should completely dry otherwise it will make the butter chicken very sour and spoil the taste.

Add cashew powder to the gravy and the semi-fried chicken. Mix it well and 1 cup fresh cream to the mixture. This will make the gravy thick.

Cook for 10 minutes or until oil floats. Heat a charcoal for smoking purpose. Put in a small steel bowl. and pour butter over it. Cover the lid so that the aroma of smoke is filled in the butter chicken. Aromatic Butter chicken is ready to serve. Having it with butter naan will double the taste.