Butter Chicken Recipe by Kamalika Basu De
Cooking Instructions 1 Marinate the chicken pieces in lemon juice and a pinch of salt and keep aside for half an hour. Then for the second marination Marinate them with curd, red chilli powder, ginger garlic paste, tandoori masala and keep aside for 1 hour. In a nonstick pan add refined oil and as it heats up shallow fry the chicken pieces (you can also bake them in convection node of microwave oven at 220 degrees for 30 minutes or till done). After the chicken pieces are cooked tear them with your hand. Keep aside. 2 Then again add oil in a non stick pan and as it heats up add the whole garam masala whacked and as it splutter add the green chillies and the ginger garlic paste. Sauté for 30 seconds and add the tomato purée. Cook till the raw smell goes away. Add the chicken pieces and cook covered in simmer for 10 minutes. Add the fresh cream only 1 teaspoon to thicken the gravy and switch the flame off. After it has cooled down add fresh cream and serve with naan. 1 Marinate the chicken pieces in lemon juice and a pinch of salt and keep aside for half an hour. Then for the second marination Marinate them with curd, red chilli powder, ginger garlic paste, tandoori masala and keep aside for 1 hour. In a nonstick pan add refined oil and as it heats up shallow fry the chicken pieces (you can also bake them in convection node of microwave oven at 220 degrees for 30 minutes or till done). After the chicken pieces are cooked tear them with your hand. Keep aside. 1 Marinate the chicken pieces in lemon juice and a pinch of salt and keep aside for half an hour. Then for the second marination Marinate them with curd, red chilli powder, ginger garlic paste, tandoori masala and keep aside for 1 hour. In a nonstick pan add refined oil and as it heats up shallow fry the chicken pieces (you can also bake them in convection node of microwave oven at 220 degrees for 30 minutes or till done). After the chicken pieces are cooked tear them with your hand. Keep aside. 2 Then again add oil in a non stick pan and as it heats up add the whole garam masala whacked and as it splutter add the green chillies and the ginger garlic paste. Sauté for 30 seconds and add the tomato purée. Cook till the raw smell goes away. Add the chicken pieces and cook covered in simmer for 10 minutes. Add the fresh cream only 1 teaspoon to thicken the gravy and switch the flame off. After it has cooled down add fresh cream and serve with naan. 2 Then again add oil in a non stick pan and as it heats up add the whole garam masala whacked and as it splutter add the green chillies and the ginger garlic paste. Sauté for 30 seconds and add the tomato purée. Cook till the raw smell goes away. Add the chicken pieces and cook covered in simmer for 10 minutes. Add the fresh cream only 1 teaspoon to thicken the gravy and switch the flame off. After it has cooled down add fresh cream and serve with naan. 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 Mango milkshake Cheesy Goulash Mango lassi Balochi tikka Simple Tartar Sauce Mango milkshake Cheesy Goulash Mango lassi Balochi tikka Simple Tartar Sauce Baked mushrooms with bell peppers Farali Vada(Arrowroot Vada) Ofe Akwu Egg pua #deepfried Pudina chutney Ice cream float rose mocktail Chicken pulao# Eid k pakwan Maini Chane LeViés Lazy Supper Baked mushrooms with bell peppers Farali Vada(Arrowroot Vada) Ofe Akwu Egg pua #deepfried Pudina chutney Ice cream float rose mocktail Chicken pulao# Eid k pakwan Maini Chane LeViés Lazy Supper