Butter Chicken Mastery: Restaurant Style at Home
- 6 months ago
Butter Chicken Mastery: Restaurant Style at Home
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar. Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried. How to Cut & Clean Chicken - serves 4-5 people. Ingredients For the chicken 300 gms Chicken breast boneless 1 tbsp Ginger garlic paste 1 tbsp Red chilli powder Salt to taste Oil to pan fry For the gravy 500 gms roughly slit tomatoes 100 gms roughly cut onions 1 tbsp garlic paste 50 gms cashew 1 tsp kasoori methi 1/2 tsp garam masala 4 tbsp sugar 2 tbsp kashmiri chilli powder 5 tbsp butter 3 tbsp cream 2 tbsp malt vinegar / 1.5 tbsp White Vinegar Salt to taste Method - Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes - In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl. - In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts - Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes - Churn the mixture into a fine puree. - Strain it back into the same pan make sure there is minimal wastage. - Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes. - Garnish it with cream and kasoori meethi
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Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar. Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried. How to Cut & Clean Chicken - serves 4-5 people. Ingredients For the chicken 300 gms Chicken breast boneless 1 tbsp Ginger garlic paste 1 tbsp Red chilli powder Salt to taste Oil to pan fry For the gravy 500 gms roughly slit tomatoes 100 gms roughly cut onions 1 tbsp garlic paste 50 gms cashew 1 tsp kasoori methi 1/2 tsp garam masala 4 tbsp sugar 2 tbsp kashmiri chilli powder 5 tbsp butter 3 tbsp cream 2 tbsp malt vinegar / 1.5 tbsp White Vinegar Salt to taste Method - Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes - In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl. - In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts - Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes - Churn the mixture into a fine puree. - Strain it back into the same pan make sure there is minimal wastage. - Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes. - Garnish it with cream and kasoori meethi
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