Butter Chicken Recipe by Niharika Saikia
Cooking Instructions 30 mins 1 Marinate the chicken with ginger garlic paste, chicken masala, turmeric and salt. Let it rest for an hour. 2 Heat up a pan with ghee. Put in the marinated chicken pieces. Don't lower the flame, cook the chicken both sides on high flame till it gets a nice colour. 3 Till the chicken cooks, puree up the onions and tomatoes together. Once there is colour on the chicken, lower the flame and put the onion-tomato puree in the pan. Add in the butter. Mix well with a little water. Cover and let it cook for 15 mins. 4 When the onions and the tomatoes are cooked and when your gravy reaches the correct consistency, turn off the flame. Add in the fresh cream. Mix well. Serve hot. 1 Marinate the chicken with ginger garlic paste, chicken masala, turmeric and salt. Let it rest for an hour. 1 Marinate the chicken with ginger garlic paste, chicken masala, turmeric and salt. Let it rest for an hour. 2 Heat up a pan with ghee. Put in the marinated chicken pieces. Don't lower the flame, cook the chicken both sides on high flame till it gets a nice colour. 2 Heat up a pan with ghee. Put in the marinated chicken pieces. Don't lower the flame, cook the chicken both sides on high flame till it gets a nice colour. 3 Till the chicken cooks, puree up the onions and tomatoes together. Once there is colour on the chicken, lower the flame and put the onion-tomato puree in the pan. Add in the butter. Mix well with a little water. Cover and let it cook for 15 mins. 3 Till the chicken cooks, puree up the onions and tomatoes together. Once there is colour on the chicken, lower the flame and put the onion-tomato puree in the pan. Add in the butter. Mix well with a little water. Cover and let it cook for 15 mins. 4 When the onions and the tomatoes are cooked and when your gravy reaches the correct consistency, turn off the flame. Add in the fresh cream. Mix well. Serve hot. 4 When the onions and the tomatoes are cooked and when your gravy reaches the correct consistency, turn off the flame. Add in the fresh cream. Mix well. Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Beef Stroganoff in the Slow Cooker My beef stir fry🍽🥗 Mango Custard Smoked Stuffed Turkey Breast Hawaiian Steak Sandwich Easy Beef Stroganoff in the Slow Cooker My beef stir fry🍽🥗 Mango Custard Smoked Stuffed Turkey Breast Hawaiian Steak Sandwich Party jollof Rose chocolate Bun Goan Pork Vindaloo Recipe Ardeb (tamarind juice) Ghiya ki Kofta Curry 5 mins Punjabi masala chaach Tiffin Sambar: Dal handi Asparagus Spring Roll (V) - Japanese Bhindi masala Party jollof Rose chocolate Bun Goan Pork Vindaloo Recipe Ardeb (tamarind juice) Ghiya ki Kofta Curry 5 mins Punjabi masala chaach Tiffin Sambar: Dal handi Asparagus Spring Roll (V) - Japanese Bhindi masala