Restaurant style butter chicken with paratha

Name: Restaurant style butter chicken with paratha
Total time: 1500 s
Yield: 3-4 serving
Cuisine: American
Ingredients: For marination:; 1/2 kg Chicken breast chunks; 1 tsp each ginger and garlic paste; 1 tbsp lemon juice; 1 tbsp Kashmiri red chilli powder; 1 tsp garam masla; 1 tsp salt; 1 tsp zeera powder; 1/2 tsp turmeric powder; 1tsp red chilli powder; 1 tbsp oil; For gravy:; 2 medium sized onions; 3 medium sized tomatoes; 1 1/2 tbsp red chilli powder; 250 gms curd; For Cream paste(12 cashew nuts+3 green chillies+1/2 cup fresh cream); Pinch Orange food colour; 1 tbsp coriander powder; 1 tbsp dried fenugreek leaves; 1/2 tsp sugar; 1/4 tsp garam masala; 1 tbsp pure ghee; 2 tbsp butter; As required Salt

Juveriya Saalim @Samjuhi55

India

Butter chicken or murg makhani is an Indian dish popular in countries all over the world where Indian restaurants are found..It has own blend of spices that differentiate it...I serve this creamy butter chicken with paratha.woow!!yumm

reststyle#

Juveriya Saalim @Samjuhi55

India

reststyle#

Saved

Ingredients

25 mins

3-4 serving

For marination:
1/2 kg Chicken breast chunks
1 tsp eachginger and garlic paste
1 tbsplemon juice
1 tbspKashmiri red chilli powder
1 tsp garam masla
1 tspsalt
1 tsp zeera powder
1/2 tsp turmeric powder
1tspred chilli powder
1 tbspoil
For gravy:
2medium sized onions
3medium sized tomatoes
1 1/2 tbspred chilli powder
250 gmscurd
ForCream paste(12 cashew nuts+3 green chillies+1/2 cup fresh cream)
PinchOrange food colour
1 tbspcoriander powder
1 tbspdried fenugreek leaves
1/2 tsp sugar
1/4 tsp garam masala
1 tbsppure ghee
2 tbspbutter
As requiredSalt

Saved

Steps

25 mins

1

First marinate the chicken chunks with all spices that describe above for 15 mins.
2

After 15 mins.Take fry pan on gas add butter and oil and shallow fry the chicken on high to medium flame
3

For gravy grind the onion and tomatoes together,take pan on gas add remaining butter in it and fry the onion tomatoe paste on high flame.Stir well the mixture,when water from the paste completely dries then add cream paste and saute.
4

Add curd,mix well and saute for min on high flame add red chilli powder add cup of milk,mix well,add orange colour,fenugreek leaves,salt,sugar,coriander powder mix well.Add water that depend upon the thickness of gravy you need,when gravy is perfectly cooked then add fried chicken and off the flame.Add pure ghee on it.
5

Decorate the butter chicken with cream and serve with paratha and naan