By: Payal
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Butter chicken is that one dish everyone loves-Indians, foreigners, you name it. If you're obsessed with this creamy, buttery goodness, why not make it at home? Here's the ultimate recipe to get it just right.
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Raw Chicken, 2 tsp Red Chilli Powder, Ginger-Garlic Paste, 2 tsp Salt, 2 tsp Lemon Juice, 1/2 cup Curd, 1/2 tsp Garam Masala, 1 tsp Kasuri Methi, Mustard Oil
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2 tsp Oil, 2 Butter Cubes (or more, no judgment), 3 Cloves, 1 Cinnamon Stick, sliced, 1 tsp Mace, 7 Cardamom Pods, 4 Tomatoes, chopped, 1 tsp Garlic
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1 tsp Ginger, 1 tsp Ginger-Garlic Paste, 1-1/2 tsp Red Chilli Powder, 1 tsp Kasuri Methi1 Green Chilli2 tsp Cardamom Powder1 tbsp Cream
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Toss your raw chicken in a bowl with salt, red chilli powder, ginger-garlic paste, and lemon juice. Give it a good mix and pop it in the fridge for 15-20 minutes.
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Mix the marinated chicken in curd, salt, red chilli powder, ginger-garlic paste, garam masala, kasuri methi, and mustard oil. Let it chill in the fridge again for an hour.
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Roast the marinated chicken in an oven for about 30 minutes. Aim for that juicy three-fourth-done vibe.
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Heat oil in a pan, toss in butter, cloves, cinnamon, mace, and cardamom. throw in the chopped tomatoes, garlic, and ginger. Saute, then grind into a smooth puree.
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Melt a couple of butter cubes in a separate pan and add ginger-garlic paste. You're building layers of flavour here.
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Pour in the tomato puree and mix in red chilli powder, kasuri methi, honey, and the roasted chicken. Let it simmer and soak up all the goodness.
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Finally, add green chilli, cardamom powder, and cream. Give it a gentle mix and serve with a swirl of cream on top.
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