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Butter Chicken Recipe by Aman

Hi Folks,

 This is my first blog and I believe you will like it.

 So the chef inside me wants to share the recipe of Butter Chicken with you all. Being a chicken lover, I always ponder Chicken Recipes. So just thought to share my version of Butter Chicken with you.
All the non-veg lovers must have tried it for once in their lifespan till date lol, and some of them tried to cook it at as well.

 BUT HAVE YOU GOT THAT RESTAURANT ESSENCE ???

 If the answer is 'YES' you can stop here and leave but if the answer is 'NO' kindly continue :)

 MY RECIPE BREAKDOWN GOES AS BELOW: 60% MR. CHICKEN & 40% MISS GRAVY

 MR. CHICKEN


The 'SECRET' to get that restaurant touch is the preparation of Mr.Chicken. Most of the restaurants adds the Tandoori Chicken in the gravy. Yes, that's the exact secret. But how to make it happen at home without tandoor or oven ? Let me tell you this : You need to marinate the chicken first, take 1kg Mr. Chicken in a bowl and add 2 spoons full of ginger garlic paste, Red Chilly as 2 table spoons, Lemon Juice 2 table spoons, last but not the least 'NAMAK' 'SWADANUSAR'. Keep it aside for at least 2 hours.

Now in a non-stick pan, put a 100gm of Butter Brick as it is, let it melt properly for 2-3 minutes on full flame, now add the marinated Mr. Chicken and let it roast properly (You need to actually burn Mr. Chicken to get that authentic taste) for about 30 mins on full flame, keep it rolling till its ready.
Keep on testing side by side ;)

 



MISS GRAVY


Butter Chicken is nothing but the roasted chicken in Shahi Paneer's Gravy, YES you heard it right. So, to prepare Miss Gravy, take 1 kg of chopped (Non-Desi) Tomatoes and half kg of chopped Onions. Put them into a pan on high flame and allow it to cook for about 30-35 mins, don't forget to cover it with a led or a plate. So after cooking it properly for 35 mins, let it cool down for sometime before blending. Blend it and Miss Gravy is ready.
NOW IT'S SHOWTIME

 Take the cooked chicken pieces out in a bowl and 'that pan' would be left with chicken shreds at the surface and we need to utilize it. Yes, in the same pan pour 2 spoons to refined oil and put finely sliced ginger and green chilly. Let them fry and now again add salt, red chilly, chicken masala as per the requirement of Gravy. Roast the masalas for some seconds and pour the gravy into it, cook it for 5 minutes. Now add 'SHAHI PANEER MASALA', 1.5 spoon soy sauce, 2 spoon tomato sauce, a pinch of sugar and a spoon of honey to the gravy and let it cook for a good 15 minutes.
Now add prepared Chiken to it, Cashew paste along with thick cream, a spoon of garam masala and a pinch of kasoori methi. Give it a boil and it is ready.

 Garnish as per your wish and have it with butter naan and Campa.

 Cheers!!!

 Amandeep Singh

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