Butter Chicken

123 mins
Serves 2
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Directions

  1. 1First, make the makhani gravy by adding oil, four to five cardamon seeds, two green chilies, two spoons of ginger garlic paste, and stir it around.
  2. 2First, make the makhani gravy by adding oil, four to five cardamon seeds, two green chilies, two spoons of ginger garlic paste, and stir it around.
  3. 3First, make the makhani gravy by adding oil, four to five cardamon seeds, two green chilies, two spoons of ginger garlic paste, and stir it around.
  4. 4Add red chili powder, chopped tomato, and chopped tomato from a can.
  5. 5Add red chili powder, chopped tomato, and chopped tomato from a can.
  6. 6Add red chili powder, chopped tomato, and chopped tomato from a can.
  7. 7Add some salt and cashew nuts.
  8. 8Add some salt and cashew nuts.
  9. 9Add some salt and cashew nuts.
  10. 10Add some water and kasuri methi (fenugreek).
  11. 11Add some water and kasuri methi (fenugreek).
  12. 12Add some water and kasuri methi (fenugreek).
  13. 13Add khoya (dehydrated milk) to the gravy for richness and creaminess.
  14. 14Add khoya (dehydrated milk) to the gravy for richness and creaminess.
  15. 15Add khoya (dehydrated milk) to the gravy for richness and creaminess.
  16. 16Blend the gravy until smooth.
  17. 17Blend the gravy until smooth.
  18. 18Blend the gravy until smooth.
  19. 19Prepare the chicken by putting ginger garlic paste in a bowl.
  20. 20Prepare the chicken by putting ginger garlic paste in a bowl.
  21. 21Prepare the chicken by putting ginger garlic paste in a bowl.
  22. 22Add chicken leg, salt, MSG, red chili powder, garam masala, kasuri methi (fenugreek), hung yogurt and mustard oil.
  23. 23Add chicken leg, salt, MSG, red chili powder, garam masala, kasuri methi (fenugreek), hung yogurt and mustard oil.
  24. 24Add chicken leg, salt, MSG, red chili powder, garam masala, kasuri methi (fenugreek), hung yogurt and mustard oil.
  25. 25Mix the ingredients well.
  26. 26Mix the ingredients well.
  27. 27Mix the ingredients well.
  28. 28Let the mixture marinate for two hours.
  29. 29Let the mixture marinate for two hours.
  30. 30Let the mixture marinate for two hours.
  31. 31Skewer the chicken and cook it in a Tandoor oven for 10 to 12 minutes.
  32. 32Skewer the chicken and cook it in a Tandoor oven for 10 to 12 minutes.
  33. 33Skewer the chicken and cook it in a Tandoor oven for 10 to 12 minutes.
  34. 34Brown some garlic in a pan.
  35. 35Brown some garlic in a pan.
  36. 36Brown some garlic in a pan.
  37. 37Add the makhani gravy and butter to the pan.
  38. 38Add the makhani gravy and butter to the pan.
  39. 39Add the makhani gravy and butter to the pan.
  40. 40Add sugar, crushed kasuri methi (fenugreek), and the cooked chicken tikka.
  41. 41Add sugar, crushed kasuri methi (fenugreek), and the cooked chicken tikka.
  42. 42Add sugar, crushed kasuri methi (fenugreek), and the cooked chicken tikka.
  43. 43Cover it with the gravy.
  44. 44Cover it with the gravy.
  45. 45Cover it with the gravy.
  46. 46Add coriander and chopped ginger.
  47. 47Add coriander and chopped ginger.
  48. 48Add coriander and chopped ginger.
  49. 49Add a spoonful of chopped chili.
  50. 50Add a spoonful of chopped chili.
  51. 51Add a spoonful of chopped chili.
  52. 52Finish with cream.
  53. 53Finish with cream.
  54. 54Finish with cream.

Ingredients

  • 4 cardamon seed
  • 4 cardamon seed
  • 4 cardamon seed
  • 2 green chili
  • 2 green chili
  • 2 green chili
  • 2 spoon ginger garlic paste
  • 2 spoon ginger garlic paste
  • 2 spoon ginger garlic paste
  • 1 spoon red chili powder
  • 1 spoon red chili powder
  • 1 spoon red chili powder
  • 1 cup chopped tomato
  • 1 cup chopped tomato
  • 1 cup chopped tomato
  • 1 cup chopped tomato from can
  • 1 cup chopped tomato from can
  • 1 cup chopped tomato from can
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch MSG
  • 1 pinch MSG
  • 1 pinch MSG
  • 1 cup cashew nut
  • 1 cup cashew nut
  • 1 cup cashew nut
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tablespoon kasuri methi/fenugreek
  • 1 tablespoon kasuri methi/fenugreek
  • 1 tablespoon kasuri methi/fenugreek
  • 1 cup khoya/dehydrated milk
  • 1 cup khoya/dehydrated milk
  • 1 cup khoya/dehydrated milk
  • 1 cup hung yogurt
  • 1 cup hung yogurt
  • 1 cup hung yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard oil
  • 1 tablespoon mustard oil
  • 1 tablespoon mustard oil
  • 1 cup ginger garlic paste
  • 1 cup ginger garlic paste
  • 1 cup ginger garlic paste
  • 1 kg chicken leg
  • 1 kg chicken leg
  • 1 kg chicken leg
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch MSG
  • 1 pinch MSG
  • 1 pinch MSG
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon kasuri methi/fenugreek
  • 1 tablespoon kasuri methi/fenugreek
  • 1 tablespoon kasuri methi/fenugreek
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 cup garlic
  • 1 cup garlic
  • 1 cup garlic
  • 1 cup makhani gravy
  • 1 cup makhani gravy
  • 1 cup makhani gravy
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon crushed kasuri methi/fenugreek
  • 1 tablespoon crushed kasuri methi/fenugreek
  • 1 tablespoon crushed kasuri methi/fenugreek
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon coriander
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped chili
  • 1 tablespoon chopped chili
  • 1 tablespoon chopped chili
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream

Equipment

tongswooden spoonknifeimmersion blendermuslin clothTandoor ovensmall bowllarge bowl

Tips

  • Use chicken legs instead of chicken breast for a more flavorful dish.
  • Don't be afraid to use more garlic!
  • Add MSG to enhance the taste
  • Let the chicken marinate for two hours before cooking
  • Adjust the amount of chili to your liking