Christmas Special Butter Chicken | Butter Chicken

Christmas Special Butter Chicken is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick nor too thin. The level of salt and spices can be adjusted as per preference. You can serve the creamy side dish along with basmati rice or warm naan bread. Like many other popular chicken dishes, Butter Chicken is one of the most sought after dishes all over the world. It’s the yummy buttery flavor that makes Christmas Special Butter Chicken unique and special. Aromatic and flavorful golden tinged chicken pieces drenched in a creamy curry sauce is one of the best dishes you will want to try for this Christmas. The best thing is you will love to prepare the dish in the comfort of your home. The creamy curry sauce is simply out of this world. Just a look at the dish and you will fall for it, a vibrant bold creamy colored sauce.

The best part of Butter Chicken is the ingredients list. All the ingredients are easily available from the store or supermarket. Now let me make you aware of a little bit of history. Butter Chicken originated from Northern India in 1948. The dish was created by Kundan Lal Gujral and was termed ‘Mugh Makhani’ meaning chicken with butter. Chicken pieces were prepared in a buttery gravy resulting in a silky smooth texture. Most restaurants are known to add copious quantities of butter to the Butter Chicken resulting in a bloated stomach disorder. However my version of Christmas Special Butter Chicken is free from all such flaunts. This is a homely version, healthy, nutritious as well as wholesome. Chicken is rich in protein and other vital nutrients required for body. You can discover a well detailed Butter Chicken recipe here.

Christmas Special Butter Chicken | Butter Chicken

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Prep Time 45 minutes mins

Course Side Dish

Cuisine Indian

Servings 4 People

Ingredients

  

1x2x3x

• 750 g chicken cut into small pieces
• 2 nos. onion large
• 1 tbsp refined oil
• 25 gms cashew nuts soak in 1/4 cup water for 1 hour
• 25 gms Butter
• 2 tbsp ginger garlic paste
• As required salt
• 1/4 tsp Turmeri powder
• 1 tbsp Kashmiri chilli powder
• 1/2 tsp Garam masala
• 1 cup Tomato puree
• 3/4 cup Water
• 1/2 cup Coriander leaves chopped
• 1/4 tsp Kasoorimethi powder

Instructions

 

• Heat oil in a pan and saute onion until soft. Then convert it into a plate and let it cool.
  
• In the same pan melt butter.
  
• Add chicken pieces into it. Cook it in the water that comes out from the chicken, When the water absorbs, fry the chicken pieces in that butter until the colour turns light brown in colour.
  
• Then add ginger garlic paste, salt, turmeric powder, kashmiri chilli powder, garam masala powder and coat the chicken in it. Saute until the raw smell goes off(5-10 minutes)
  
• Now add tomato puree and saute for 2 minutes. Add water and cook for another 10 minutes
  
• Meanwhile grind the sauteed onion and soaked cashew nuts into a smooth paste.
  
• Pour that paste into the chicken and adjust the consistency by adding little water.
  
• When it starts boiling, add kasoori methi powder and chopped coriander leaves. Remove it from the flame and serve it along with roti, naan etc..
  

Notes

You can visit this link Spicy Homemade Chicken Broast. You can also visit this link Kattukulathil Dry Chicken.

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