Butter chicken..from Indian cuisine to your dining table

 Butter chicken..from Indian cuisine to your dining table

Learn to prepare it in an easy way and with great taste, through simple steps that you can implement in your kitchen

A new and different way to prepare delicious chicken, the Indian way, with the taste of butter.

• How to make butter chicken:
• Ingredients:
• Half a kilo of pulled chicken thighs.
• 50 grams of ginger and garlic.
• Half a teaspoon of salt.
• A box of yogurt.
• Half a tablespoon of pepper powder.
• Half a tablespoon of oil.
• Half a teaspoon of gram masala.

Sauce Ingredients:

• 3 tablespoons of oil.
• 4 sticks of cinnamon.
• 5 grains of cardamom.
• 5 cloves
• 2 bay leaf.
• 3 fruits of hot green pepper.
• 15 grams of fresh ginger.
• tomatoes.
• Half a teaspoon of hot pepper powder.
• 60 ml of cream.
• A tablespoon of honey.
• Half a tablespoon of tomato sauce.
• One teaspoon of dried crushed fenugreek leaves.
• Half a cup of butter.
• 2 tablespoons of tomato paste.
• 75 grams of cashews.

Method:

1. Clean and wash the chicken well with salt.
2. Put the chicken in a large dish and add the ginger, garlic, salt and black pepper.
3. We put tomato paste and oil on them, stirring until the chicken absorbs the mixture.
4. Mix the yoghurt with the oil and pepper, and add them to the chicken mixture and mix the ingredients by hand.
5. Add the oil, stir the ingredients, and put them in the fridge for at least 4 hours.
6. Put the marinated chicken in an oven tray, put it in the high heat oven for at least half an hour.
7. Cut the chicken after maturity into small pieces and leave the chicken aside.
8. We put a pot on the fire and add the oil to it and leave it until it heats up and add cinnamon, cardamom and cloves to it.
9. Add the bay leaf and stir the ingredients over the fire, add ginger and hot pepper.
10. Put the tomatoes without cutting, and stir the ingredients on the fire for a few minutes.
11. Reduce the fire, add water and hot pepper, and leave them on the fire for at least half an hour until the tomatoes are tender.
12. Remove the ingredients from the heat and remove the spices from them, put the ingredients in a blender and mix well until all the ingredients are blended.
13. Put it on the fire again until it boils.
14. Grind half the amount of cashews until smooth.
15. Put the previous mixture on the fire, add the tomato paste and cashew nuts and leave it until it boils on the fire.
16. Add Kashmiri pepper and honey and stir.
17. Add the butter to it and stir over the fire until it melts, and add salt, fenugreek and dried after grinding.
18.  Leave the ingredients on the fire for ten minutes on a low heat.
19. Put a pan on the fire and add a spoonful of butter to it until it melts and add the rest of the cashews.
20. Put the shredded grilled chicken into the cashews and add the tomato sauce and cream.
21. Place in a serving dish and put a tablespoon of cream on it.
22. Advance here and heal.

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