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Recipes,Lunch,Dinner,Non-Veg Lunch,Non-Veg Dinner


Sep 13, 2017

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Medium

Chef RipuHanda, the Punjabi munda is here to teach us the perfect Punjabi Butter Chicken recipe this recipe is easy to make at home in just 4 steps that you don't need to visit Dhaba or Restaurant to eat this Non - Vegetarian Chicken Recipe.

INGREDIENTS

    For chicken:
    Boneless thigh cut chicken 300gm
    1 teaspoon red chilli powder
    1 teaspoon ginger and garlic paste
    Salt to taste
    1 cup curd
    For Gravy
    100 gm Butter
    1 tablespoon Jeera
    1 tablespoon Saunf
    4 to 6 Green cardamom
    2 Bay leaves
    2 Onions
    6 to 8 cloves Garlic
    6 Tomatoes
    1 teaspoon turmeric
    1 teaspoon coriander powder
    20 gm Degi red chilli seedless
    25 gm Cashew nuts
    2 tablespoon Honey
    100 gm Butter
    1 tablespoon Dry fenugreek
    2 tablespoon Cream

DIRECTIONS

For Gravy
In a big kadhai heat and add butter, once butter melts add shahi jeera, saunf, green cardamom and bay leaf.
Once the spices are cooked add in garlic, sliced onions and slices of tomatoes, cook it well by adding hot water.
Add cashew nuts, seedless degi chillies, turmeric, salt, coriander powder, once nicely cooked and tomatoes are tender add honey & extra butter.
Let it cool and then grind it in a mixer grinder till smooth paste, strain the gravy then add some cream on the top and sprinkle dry crushed fenugreek.

For marinating the chicken
In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
Add the raw chicken pieces to the marinade and mix well.
Keep it in the refrigerator overnight or minimum 6 hours.
Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.

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