PURANI DILLI STYLE BUTTER CHICKEN – Calling all chicken lovers, especially Butter Chicken lovers.. Agar ye recipe नहीं try kiya तो kya kiya 🙂

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 :
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
PURANI DILLI CHOLE :
CHICKEN CHANGEZI :

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Purani Delhi Style Butter Chicken
Preparation time 10-15 minutes
Cooking time 30-35 minutes
Serve 2-4

Ingredients
For Chicken Marination
1 kg Chicken (thighs & drumsticks) चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Oil, तेल
½ tbsp Lemon juice, नींबू का रस

For Gravy
2-3 tbsp Oil, तेल
2 no. Bay leaf, तेज पत्ता
2 large Onion, cut into, प्याज
5 large Tomatoes, टमाटर
Salt to taste, नमक स्वादअनुसार
15-20 no. Cashew Nuts, काजू
2 tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
2 tbsp Tender Coriander stem with roots, roughly chopped, धनिये के डंठल
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
½ tsp Coriander powder, धनिया पाउडर
⅓ cup Water, पानी
½ cup Curd, beaten, दही

For Masala
Salt to taste, नमक स्वादअनुसार
12-15 no. Green cardamom, हरी इलायची
2 no. Black cardamom, बड़ी इलायची
2 no. Mace, जावित्री
2-4 no. Cloves, लौंग
12-15 no. Black peppercorns, काली मिर्च के दाने

For Sauteing Chicken
2 tsp Oil, तेल
Marinated chicken, मैरीनेटेड चिकन
2 tbsp Butter, cubed, मक्खन

For Smoke
Coal, कोयला
2-3 no Cloves, लौंग
1 tsp Ghee, घी

For Finishing Gravy
3-4 tbsp Butter, cubed, मक्खन
1 heaped tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर
¼ cup Water, पानी
Prepared Gravy, तैयार की हुई ग्रेवी
⅓ cup Water, पानी
1 tbsp Prepared masala, तैयार किया हुआ मसाला
2-3 tbsp Butter, cubed, मक्खन
1 tsp Kewra water, केवड़ा जल
Salt to taste, नमक स्वादअनुसार
2 tsp Sugar, चीनी
Sauteed Chicken, भुना हुआ चिकन
2 tsp Dry fenugreek leaves, crushed, कसूरी मेथी
3-4 tbsp Fresh cream, ताजा मलाई
3-4 tbsp Butter, cubed, मक्खन

For Garnish
Coriander sprig, धनिया पत्ता
Dry fenugreek leaves, crushed, कसूरी मेथी
Fresh cream, ताजा मलाई

Process
For Chicken Marination
● In a bowl, add chicken, salt to taste, degi red chili powder, ginger garlic paste, oil, lemon juice and mix it well.
● Keep it aside to marinate it for a while.

For Gravy
● In a handi, add oil, once it’s hot, add bay leaf, onions and saute it for a minute.
● Add tomatoes, salt to taste, cashew nuts and saute it for a while.
● Add degi red chili powder, tender coriander stems with roots, ginger garlic paste, coriander powder and cook it for 5-6 minutes.
● Add water, curd and simmer it for 10-12 minutes on medium flames until cooked well .
● Transfer it to a mixer grinder jar and grind it into a smooth paste.
● Keep it aside for further use.

For Masala
● In a pan, add salt to taste, green cardamom, black cardamom, mace, cloves, black peppercorns and dry roast them for 2-3 minutes until aromatic.
● Transfer it to a mixer grinder jar and grind it into a fine powder.
● Keep it aside for further use.

For Sauteing Chicken
● In a pan, add oil, once it’s hot, place marinated chicken and sear it for 5-6 minutes on both sides.
● Add butter and let it cook for another minute.
● Keep it aside for further use.

For Smoke
● In a bowl add cooked chicken, place a steel bowl, add burnt coal, cloves and pour some ghee.
● Cover it with a lid or bowl and leave it aside for further use.

For Finishing Gravy
● In a handi, add butter, once it melts, add degi red chili powder, water and simmer it for 2 minutes.
● Add prepared gravy, water, prepared masala, butter and simmer it for a while.
● Add kewra water, salt to taste, sugar, sauteed chicken and cook it for a while until cooked well.
● Finish it with dry fenugreek leaves, fresh cream, butter and give it a good mix.
● Transfer it to a serving dish, garnish it with coriander sprig, dry fenugreek leaves and fresh cream.
● Serve hot with naan and salad.

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