MusiKitchen - Days of Quarantine: Recipe #4
“Butter Chicken (Chicken Makhani)”
Here's the simplest Butter Chicken Recipe that you can cook literally in 35-45 mins (Prep time not included) and enjoy! Trust me it will be a dish everyone will just rave about! It's easy, creamy, full of flavor and DELICIOUS!
If you are a vegetarian, please feel free to try this recipe out with Paneer, mixed veggies or even soy chunks, etc. to make it your own. 🙏🏼
Here is a LIVE Facebook recipe video I did with my little niece (Anya), showcasing the steps to cooking this dish and to celebrate my brother's birthday during this time in "Quarantine". With this, I send you all my best wishes for your good health and safety during this time! Stay safe and keep your loved ones safe!
What you will need:
1. Chicken (Thighs or Breast Meat) - Boneless cut; skinless (1/2 kg | 4 lbs)
2. Yogurt (Whole Milk Cream Style) - 2 teaspoon
3. Tomato Paste - 1 teaspoon
4. Whipping Cream - As needed
5. Garam Masala - 1 tablespoon
6. Paprika Powder/Kashmiri Red Chilli Powder: 1 teaspoon
7. Cinnamon Powder - 1/2 teaspoon
8. Dry Mango Powder (Amchur) - 1/2 teaspoon
9. Sugar - 1 1/2 teaspoon
10. Salt - 1 1/2 teaspoon or to taste
11. Yellow Onion - 1/2
12. Garlic - 5 cloves
13. Ginger - 1/4 cut
14. 12 Cashews soaked in milk
15. Kasoori Methi (Dried Fenugreek Leaves) - As needed for garnishing
16. Cilantro Leaves - Chopped; as needed for garnishing
17. Oil - for cooking; as needed
18. Butter/Ghee - As needed
Prep time : 10 mins
- De- skin the chicken and wash it thoroughly and cut it into pieces for your curry
-Make a smooth paste of your onion, ginger and garlic
-Make a smooth paste of your cashews and milk
-Mix the two differents pastes together in a bowl and keep aside
-Chop up some cilantro for garnishing
How to Cook it:
Cooking Steps : 35-45 mins (Time varies between using a non-stick or cast iron pot/pan--Please keep that in mind [As mentioned in the video])
1. In the pan/pot of your choice, heat some oil on medium high heat.
2. Once the oil is heated, add your chicken pieces and lightly cook them for 5 mins--Gently turning them.
3. Add your Onion, garlic, ginger and cashew paste mixture and cook it for another 5 minutes; stirring occasionally.
4. Next, add the sugar in to sweeten up the strong flavor of the onions and stir. 5. Add the garam masala, salt and paprika powder/kashmiri red chilli powder and stir. Let it cook for 5 mins.
6. After it has been cooking for 5 mins, add the yogurt to it and stir.
7. Once the yogurt is completely mixed in, add the tomato paste in and stir it until the curry looks smooth and uniformed.
8. Cover the pot/pan with a lid and allow it to cook for: 7 mins (Cast Iron) and 10 mins (Non-Stick).
9. Open the lid (the dish should be looking colorful like butter chicken by now) and add your cinnamon powder in and stir completely.
10. Add the dry mango powder (Amchur) and stir again and turn the gas to medium low and cover the dish with a lid and allow it to cook for 5 mins (Cast Iron) and 7 mins (Non-Stick).
11. Now, add the whipping cream (as per your liking and curry consistency) and stir completely.
12. Garnish with some kasoori methi (dried fenugreek leaves) and add some butter or ghee on top (if you like) and close the lid and cook for 5 mins more. 13. Garnish with cilantro leaves and turn off your gas and let the dish rest for 5 mins and then serve it and enjoy!
I served mine with some jeera rice and butter naan (store bought) and it was just YUMMY! I hope you enjoyed this video/recipe!
Here's to happy cooking and enjoying a good meal with your loved ones! And, cheers to celebrating this ICONIC dish... :)
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