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Butter ChickenButter Chicken - recipe for less spicy dish Ingredients required: Chicken : . . . . . . . . (approximate) 1 kg Red chili powder (lal mirch) : 1 tea spoon Ginger paste (adrak) : 1 1/2 table spoon Curd (dahi) : . . . . . . . . . . 1/2 cup Butter (makkhan) : . . . . . . . . 25 gram Vinegar : . . . . . . . . . 1 table spoon Coriander leaves (hara dhania) Salt (namak) to taste Marinate chicken pieces with ginger paste, red chili powder, vinegar and salt for two hours. Now mix curd with marinated chicken and let it season for another hour.Heat little butter in non-stick pan and cook the marinated chicken on slow flame for fifteen to twenty minutes. Cook till oil separates out and gravy becomes thick. You can add 2-3 drops of red food color. Garnish with coriander leaves. This recipe is rich in protein with less fat. Consume it with plain roti or nan.
Butter Chicken recipe for high calorie dish Chicken : . . . . . . . (approximate) 1 kg Red chili powder (lal mirchi) : 2 tea spoon Ginger paste (adrak) : 2 table spoon Curd (dahi) : . . . . . . . . 1 cup
Butter (makkhan) : . . . . . . 50 gram Fresh cream : . . . . . 2 table spoon
Vinegar : . . . . . . . 1 table spoon Coriander leaves (hara dhania) Salt (namak) to taste Marinate chicken pieces with ginger paste, red chili powder, vinegar and salt for two hours. Now mix curd with marinated chicken and let it season for another hour.Heat butter in non-stick pan and cook the marinated chicken on slow flame for fifteen to twenty minutes. Cook till oil separates out and gravy becomes thick. You can add 2-3 drops of red food color. Garnish with coriander leaves and fresh cream. This recipe is high in calorie with protein and fat. Eat with butter roti or butter nan.
Butter Chicken recipe for hot and spicy dish Chicken : . . . . . . . (approximate) 1 kg Red chili powder (lal mirchi) : 2 table spoon Ginger paste (adrak) : 2 1/2 table spoon Curd (dahi) : . . . . . . . . . . . . . 1 cup Butter (makkhan) : . . . . . . . . . 50 gram Fresh cream : . . . . . . . . . 2 table spoon
Vinegar : . . . . . . . . . . . 1 table spoon Coriander leaves (hara dhania) Salt (namak) to taste Marinate chicken pieces with ginger paste, red chilli powder, vinegar and salt for two hours. Now mix curd with marinated chicken and let it season for another hour.Heat butter in non-stick pan and cook the marinated chicken on slow flame for fifteen to twenty minutes. Cook till oil separates out and gravy becomes thick. You can add 2-3 drops of red food color. Garnish butter Chicken coriander leaves and fresh cream.
Also try this - Chicken Afghani Return back to Home Page from Butter Chicken
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