Chicken breast – 500
Ginger Crushed – 1tsp
Garlic Crushed – 1tsp
Turmeric Powder – ½ tsp
Kashmiri RedChilli Powder – 1tsp
Cumin Powder – 1tsp
Coriander Powder – 1tsp
Garam Masala Powder – ¾ tsp
Amchur Powder – ¾ tsp
Black Salt – ¾ tsp
Plain Yogurt – 3tsp
Lemon Juice – 1tsp
Sunflower Oil – 1tbsp
Salt – As per taste
Kasuri Methi – 1tsp
Coriander Leaves – 1 tsp
Mix all these ingredients well with chicken and keep for 2-3 hrs for marination.
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Bay Leaves – 2 nos
Dry Red Chillies – 3-4 nos
Cloves – 8-10 nos
Black Cardamom – 2 nos
Green Cardamom – 4-5 nos
Onion sliced – 2 medium-sized
Garlic Cloves – 7-8 nos
Ginger – 1-inch size
Green Chillies – 2nos(According to taste)
Tomatoes – 4 medium-sized
Cashew Nuts – 10-12nos
Salt – As per taste
Butter – 2tbsp
Oil – 1tbsp
In a hot pan take 2 tbsp of Butter and 1 tbsp of Oil, then add 2 Bay leaves, 3-4 nos Dry Red Chillies, 8-10 nos Cloves, 2nos Black Cardamom,, 4-5 nos Green Cardamom, Saute them for 1-2 minutes, then add 2 medium-sized sliced Onions and cook till onions become translucent, then add 7-8 nos Garlic Cloves, 1 chich sized chopped Ginger, 2 nos Green Chillies, 4 medium-sized sliced Tomatoes and cook for 4-5 minutes. Now add 10-12 Cashew nuts, ¾ tsp Salt(as per taste), 1tsp Cinnamon Powder, stir and cook for another 4-5 minutes. Then cover and cook for 10-15 minutes. After 15 minutes the vegetables are well cooked, now switch off the flame and cool down the mixture and grind it into a fine paste.
Now it’s time to roast or fry the marinated chicken. In a hot kadhai and 3 tbsp of Oil, then fry the marinated chicken well till the shredded chicken pieces turn into golden brown color. We can grill the chicken in the microwave oven at 250°c for 7-8 minutes and keeps it aside.
In the same kadhai take 1 tbsp Butter and 2 tbsp Oil and when oil becomes hot and 2 medium-sized chopped Onions, and cook till Onions becomes translucent, then add 1 tsp Crushed Giner and Garlic respectively. Stir and cook for 2-3 minutes. Now, strain and add the Makhani Sauce base for velvety chutney. stir and cook for 10-15 minutes on low flame. Add the shred roasted chicken, ½ cup of plain yogurt, stir well and cook for 5-6 minutes. Then sprinkle 1tsp each of Garam Masala Powder and Kasuri Methi, stir well then cover and cook for 5-6 minutes, this will give a nice texture to the gravy.
Serve the Butter and add some fresh cream and coriander leaves over it.
Serve hot with roti chapati or paratha.
02:19-MAKHANI SAUCE PREPARATION
04:41-FRY OR ROAST CHICKEN
06:05-MAKING OF BUTTER CHICKEN
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