Butter Chicken - Beta farmaish kare aur Mama poori na karein ye ho nai skta 🥰

Описание: Butter Chicken
Ingredients for Marination
Chicken boneless 1 kg
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Red chili powder 1 teaspoon (or more for more spice)
Salt to taste
Oil 2 tablespoon for frying

Ingredients for Gravy
Oil 1 tablespoon
Butter 1 tablespoon
Onions 2 very big sized, roughly chopped
Garlic paste 1 tablespoon
Cashew (Kaaju) should be unsalted 100 grams
Tomatoes 600 grams roughly chopped
Salt to taste 1 teaspoon or to taste
Garam Masala 1 teaspoon
Kashmiri red chili powder 4 teaspoons or regular chili powder 2 teaspoons
Sugar 2 teaspoons
White vinegar 2 teaspoons
Dried fenugreek leaves (Kasoori methi) 1 teaspoon
Butter 4 tablespoons
Fresh cream 3 tablespoons

Garnish
Cream
Butter
Dried fenugreek leaves (Kasoori methi)

Preparation
Clean and trip the excess fat from the chicken and wash it properly under running water.
Pound the chicken breasts in such a way that the thickest part of the chicken becomes equal to the thinnest part. This way the chicken, when cooked is nice and tender.
Cut the chicken into bite sized cubes.
Marinate the chicken with salt, red chili powder, ginger paste and garlic paste.
Mix, cover and refrigerate for 30 minutes.
After 30 minutes, take the marinated chicken out. In a pan heat 1-2 tablespoons of oil then cook the marinated chicken pieces in it on a high flame. Transfer to a bowl when done.
NOTE: The chicken should be well cooked (ready to eat).
In the same pan add oil, butter and onion. Sauté the onions until translucent and soft. Do not brown the onions otherwise the color of the butter chicken will be less appealing.
Once the onions are done, add cashew nuts. Stir fry until the onions just start to turn golden and the color of the cashews has changed slightly.
Now add garlic paste and sauté until fragrant.
Add roughly chopped tomatoes, add a few tablespoons of water to speed up the cooking process. Cover the pan with its lid and allow to cook on medium flame.
When the onion and tomatoes are all mushy and the moisture has evaporated. Turn the flame off and let it cool a bit.
Add this mixture to the blender, add some water to blend the mixture into a fine paste.
Strain this mixture back into the same pan and make sure there is minimal wastage.
NOTE: Straining is the most important step in butter chicken because the creamy and velvety texture of the butter chicken gravy is possible only if get rid of the grainy texture of the gravy by straining it through a sieve.
Now add some salt, garam masala, Kashmiri red chili powder, vinegar and sugar
Evenly mix it and let it simmer for 15-20 minutes
To the gravy, now add butter, cream, cooked chicken and kasoori meethi. Once the butter has melted, cover with a lid and let it simmer for 5-7 minutes.
Butter chicken is ready.
Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
Serve with naan!
Enjoy!