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| Butter chicken |
For the chicken marinade: Chicken (1 kg), 12 teaspoons yogurt, 2 teaspoons cashmere chilli powder, 1 teaspoon salt, 2 + 2 teaspoons ginger and garlic should be left for 20 minutes.
For the chicken gravy: 4 tsp tomato, 3 tbsp onion, 1 + 1 tsp ginger and garlic, 25 tsp cashews, 10 tsp fresh cream, 3 tsp musk fenugreek, 1 tsp hot spices, 1 tsp cashmere chilli, 1 tsp salt, 1 tsp Spoon chilli powder, 50 g butter (Amul), 1-2 pieces jaitri, 4 pieces cardamom, 4 teaspoons vinegar, 1 teaspoon sugar, 15 teaspoons oil (vegetable oil).
Method:
To make it, fry the chicken pieces one by one with 6 tablespoons of oil on low heat (5 minutes). 3 large onions, cut into small pieces. Then make it a little hot with 9 tbsp + 30 (3 tbsp) grams of butter. After stirring for 1-2 seconds with 1-2 jaitris and 4 tbsp cardamom, fry the onions in it. When it is a little fried (4 minutes), cut 4 tomatoes into small pieces, mix 25 pieces of cashew nuts and fry for 5 minutes on low heat. After 5 minutes add 300 ml water (we are using water to sit down) 1 teaspoon ginger and garlic paste, 1 teaspoon Kashmiri chilli (for a nice color), salt (as required), 4 teaspoons vinegar, 1 teaspoon sugar, Mix 1 teaspoon hot spices, 1 teaspoon powdered chilli well with a fork. After boiling for 7-8 minutes, it should be poured into 1 container. Once cooled, the mixture should be well beaten in a grinder. Stir in 20 grams (2 tablespoons) of butter and stir the mixture with 8 tablespoons of fresh cream and chicken for 1 minute and then boil with 2 tablespoons of musk fenugreek for 4-5 minutes. Now pour it in a pot and spread 1 teaspoon of musk fenugreek and 2 teaspoons of fresh cream in it. Then turn off the heat and cover with a lid for 10-15 minutes to make your butter chicken.