One pan Butter Chicken

Name: One pan Butter Chicken
Cuisine: Indian
Ingredients: 500gm gmChicken; (I am using chicken with bones you can use boneless chicken also); 200 gm Curd-; 1tsp Red chilli powder; to taste Salt- According; 1/2tsp Garam masala; 1 1/2 cup Diced Tomato; 1tsp Whole jeera; 1 Cinnamon stick; 2 each Cloves and elaichi; 1tbsp Chopped ginger galic; 1 cup Chopped onion; 50 gm Cashew and raisins; 1tsp Chopped green chilli; 1tsp Coriander powder; 1tbap Kashmiri chilli powder; 1/2tsp Turmeric Powder; 2tbsp Fresh Cream; 1tbsp Kasuri methi; 50 gm Butter; Oil

Sanjukta Sengupta @cook_9814981

Hey friends here is one of my favourite food recipe that is Butter Chicken.
Butter chicken or murgh makhani is a dish from the Indian subcontinent .
Did you know? That The dish has it's roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Gujral, a Punjabi Hindu restaurateur, who was the founder of Moti Mahal Delux restaurant in Delhi, India.It is made up with lots of BUTTER and enjoyed with makhe di roti, Nan, kulcha, or even with Rice. This recipe of Butter Chicken is a one pan recipe easy to follow and makes for an instant conversation-starter!
Marinated overnight, the chicken is roasted and cooked in tomato puree, cashew paste,cream and masalas.

So without wasting any time lets start with this mouth water recipe.

Sanjukta Sengupta @cook_9814981

So without wasting any time lets start with this mouth water recipe.

Saved

Ingredients

500gmgmChicken
(I am using chicken with bones you can use boneless chicken also)
200 gmCurd-
1tsp Red chilli powder
to tasteSalt- According
1/2tspGaram masala
1 1/2 cup Diced Tomato
1tsp Whole jeera
1Cinnamon stick
2each Cloves and elaichi
1tbspChopped ginger galic
1 cupChopped onion
50 gmCashew and raisins
1tsp Chopped green chilli
1tspCoriander powder
1tbapKashmiri chilli powder
1/2tspTurmeric Powder
2tbsp Fresh Cream
1tbspKasuri methi
50 gmButter
Oil

Saved

Steps

1

1.Marinate the chicken with curd, red chilli powder and salt for 30 min to 1 hr. It's better if you marinate it overnight.
2

2.Heat oil in a pressure cooker and fry the chicken pieces in medium flame till golden brown.keep the marination aside for the later use. Keep them aside [ for better colour and taste I used 1 table spoon of sugar].
Isn’t they looking like delicious chicken pakodas? !! HE HE
3

3.Now in the same pan heat oil and 1 table spoon of butter. [Butter has a low burning point that's why it's is necessary to add some oil before adding butter]
Now add cinnamon,cloves elaichi, jeera. stir till the aroma comes out.
Now add the chopped ginger garlic, onion tomato green chilli and Few cashews. Fry them well till the tomato gets mashy.
4

Now take it into the mixi and do broom broom till a smooth paste. To avoid the noise of the mixi you can papaya ear phones and enjoy your favourite sound track.
5

Now again heat oil and some butter into the cooker and add all the masalas beside the garam masala.Garam masala in the end will give a delicious flavour and aroma to our dish. So let it be preserved for a happy ending. Fry for few minutes in low flame then add the paste and salt.
6

Let the gravy get bubbles and then add the marination of the chicken and 1 cup of water. When it starts boiling add the chicken pieces and the garam masla and cashew and raisins.
7

Now pressure cook it till 5-6 whistles in medium to high flame.
8

Garnish with some fresh cream. This dish tastes yum when served hot.
For all my vegetarian friends don’t get dishearted you can make this dish by simply replacing chicken with paneer cubes and rest the same.
So enjoy this yummy hot BUTTER CHICKEN with some chappatti,Nun or even with Polao.
-ThE HoMeCoOk
9

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