Hyderabadi Butter Chicken

Name: Hyderabadi Butter Chicken
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: FOR CHICKEN MARINATION -; 1 kg Chicken bone-in; 2 tsp Salt; 1 tbsp Red chilli powder; 1 tbsp Ginger garlic paste; 2 Green chillies crushed; 1/4 cup Coriander Leaves finely chopped; 1/4 cup Mint Leaves chopped; 1/8 tsp Red food colour; FOR GRAVY PREPARATION -; 2 Onions thinly sliced; 1/2 tsp Salt; 1 tsp Red chilli powder; 1 tbsp Kasuri Methi; 1 tsp Garam masala; 1 cup beaten Curd; 1/2 cup Tomato puree fresh; 1 Cinnamon stick small; 3-4 Cloves; 2 Bay Leaves; 2 Cardamoms crushed; 4 tbsp Butter; 1/4 cup Fresh Cream; 1/4 cup Coriander Leaves finely chopped

ZMA @zesty5

#week2of5
#cookpadindia
A delectable Chicken recipe in Hyderabadi style. This particular dish is popular all over India and everyone has a unique style of making it. Hyderabadi style is also a little different from others but there is absolutely no compromise on it's taste whatsoever. It tastes as delish as others.
It's a great option for parties and special occasions. It's a perfect one pot dish that can be whipped up so very easily and quickly too.

Butter Chicken or Murg Makhni is a classic mix of creamy and luscious gravy with crisp and fried boneless breast cubes of Chicken. There are a lot of variations attempted on this by many a homecooks. Chicken bone-in can also be used. This is also such a delightful dish by me made with Chicken bone-in pieces. The entire recipe or the dish remains exactly the same except for the use of Chicken bone-in instead of boneless Chicken.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

40 minutes

6-7 servings

FOR CHICKEN MARINATION -
1 kgChicken bone-in
2 tspSalt
1 tbspRed chilli powder
1 tbspGinger garlic paste
2Green chillies crushed
1/4 cupCoriander Leaves finely chopped
1/4 cupMint Leaves chopped
1/8 tspRed food colour
FOR GRAVY PREPARATION -
2Onions thinly sliced
1/2 tspSalt
1 tspRed chilli powder
1 tbspKasuri Methi
1 tspGaram masala
1 cupbeaten Curd
1/2 cupTomato puree fresh
1Cinnamon stick small
3-4Cloves
2Bay Leaves
2Cardamoms crushed
4 tbspButter
1/4 cupFresh Cream
1/4 cupCoriander Leaves finely chopped

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Steps

40 minutes

1

First of all mix all the ingredients listed under marination and leave aside for atleast 2 hours. It is better if left overnight. Make a paste of chillies, coriander and mint leaves before applying it to the chicken pieces.
2

Red food colour is optional. You can very well skip it. Fry these marinated chicken pieces for 10 to 12 minutes on a medium high heat and set aside.
3

In a pan, heat butter and add cinnamon, crushed cardamom, cloves and bay leaves. Add beaten curd, tomato pulp,red chilli powder, salt and simmer on low heat for 5 to 6 minutes.
4

Now add fried onions and fried chicken followed by garam masala and kasuri methi. Add in fresh cream too. Mix well and simmer on low heat for a further 6 to 8 minutes. Garnish with lots of coriander and drizzle some more of fresh cream too.
5

Serve hot with Naans, Rumaali rotis and Parathas.

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ZMA @zesty5

on May 26, 2020 20:46

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.