01/27/2021
In Old Delhi in the 1950s, the legendary Moti Mahal restaurant created the dish that for millions of people around the world defines Indian food. "Butter Chicken", as Moti Mahal calls it, is the father and mother of Chicken Tikka Masala.
🍗Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
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🌱Organic Ingredients Used in bold🌱
🔥Cook this recipe in 6 simple steps🔥
Step 1️⃣
Chop tomatoes and set aside. Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes.
Step 2️⃣
Heat the oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Heat oil, spoonful of butter in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Step 3️⃣
Add garlic and ginger paste and sauté for 1 minute until fragrant, then add garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Step 4️⃣
Add some water, chopped tomatoes, cashew nuts, chili powder, malt vinegar, sugar and salt. Let simmer for about 15-20 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
Step 5️⃣
Remove from heat, scoop mixture into a blender / mixer and blend until smooth.
Step 6️⃣
Strain and pour the puréed sauce back into the pan. Stir the remaining butter, cream, crushed kasoori methi through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish it with cream and kasoori meethi.
🍴Servings
4
⏰Prep Time
5 Minutes
⏰Cook Time
25 Minutes
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