Butter Chicken

Butter chicken! You can enjoy this Indian dishes by name alone. Butter chicken is getting hit among Indians and foreigners alike, especially those who want to taste Indian cuisine.There are many versions of how this dish was made, and most historians agree that the iconic butter chicken was invented in the kitchen of the moti palace. This recipe of butter chicken from Moti Mahal is easy to follow and makes instant chat-starter! Overnight, chicken roasted and cooked in tomato puree, cream and spices.A Perfect Dinner Party Recipes, this North-Indian style Chicken Recipe has been created with equal enthusiasm throughout the country.

Ingredient of butter chicken :-                                               

1 ½ cup full-fat Greek yogurt

2 tablespoons lemon juice

1 ½ tbsp turmeric turmeric

2 tbsp Garam Masala

2 tbsp ground cumin seeds

3 pounds chicken thighs, on the bone

. Pound Unsalted Butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked

1 Pound Unsalted Butter

4 spoon neutral oil, such as vegetable or canola oil

2 medium-sized yellow onions, peels and dried

4 cloves garlic, open and minced

3 tablespoons fresh ginger, peeled and grated or finely cooked.

Preapration:-

Step1.

 Mix yogurt, lemon juice, turmeric, garam masala and cumin seeds in a large bowl. Put the chicken in and coat it with marinated. Cover, and refrigerant (one day).

Step 2.

In a large pan on medium flame, melt butter in oil until it starts forming the foam. Add onion, and cook, stirring frequently, until translucent, translucent. Add garlic, ginger and cumin, and cook onion until brown.

Step 3.

Add cinnamon stick, tomato, chilli and salt and cook till the chill is not soft, about 10 minutes.

Step 4.

Put chicken and marinated in the pan and cook for 5 minutes, then add chicken stock. Bring the mixture to a boil, then reduce heat and boil for about 30 minutes.

Step 5.

Stir in cream and tomato paste, and boil until cooked chicken for about 10 to 15 minutes.

Step 6.

Add almonds, cook for an additional 5 minutes and remove from heat. Garnish with Citaph leaves.