Butter Chicken

                            Butter Chicken

Butter chicken! You can enjoy this Indian dish from the name alone. Butter chicken is being hit equally between Indians and foreigners, especially those who want to taste Indian cuisine. There are several versions of how this dish was made, and most historians agree that the iconic butter chicken was invented in the moti palace kitchen.This recipe of Butter Chicken from Moti Mahal is easy to follow and makes instant chat-starter! Overnight, chicken is roasted and cooked in tomato puree, cream and spices. Perfect dinner party recipes, this North-Indian style chicken recipe is made with the same enthusiasm throughout the country.

Ingredient of Butter chicken

1 1 cup full-fat greek yogurt

2 tablespoons lemon juice

1 ½ tbsp turmeric

2 tbsp Garam Masala

2 tbspspoon 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

Step 1.

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

Step 2.

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

Step 3.

Add cinnamon stick, tomato, pepper and salt and cook for about 10 minutes until the chilli is soft.

Step 4.

Put the chicken and marinate in the pan and cook for 5 minutes, then add the chicken stock. Boil the mixture, 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.