Butter Chicken Recipe | How To Make Butter Chicken At Home | Murgh Makhani | Chicken Recipes

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INGREDIENT:-↓↓↓

FIRST MARINATION:-
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750g Chicken (Thigh and leg Pieces)
1 Tsp Namak / Salt
1 Tbsp Adrak Lehsun / Ginger Garlic Paste
1 Tsp Nimbu / Lemon Juice

SECOND MARINATION:-
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1/2 Tsp Lal Mirch / Red Chili Powder
1 Tsp Garam Masala Powder
1 Tbsp Kashmiri Lal Mirch
1 Tbsp Dhania / Coriander Powder
1 Tsp Chat Masala
2 Tsp Sarson / Mustard Oil
3 Tbsp Hung Dahi / Curd (Thick)

ONION TOMATO CASHEW PASTE:-
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6 Medium-Sized Tamatar / Tomato (Hybrid)
10-12 Hara Dhaina Dan-tal / Green Coriander Stems
3 Sabut Lal Mirch / Whole Red Chili
18 Kaju / Cashews
1 Medium-Sized Payaz / Onion
2 Tbsp Refined Oil

CHARCOAL SMOKE:-
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Small Burned Koyla / Charcoal
Few Drop Oil

MARINATED CHICKEN TIKKA FRY:-
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2-3 Tbsp Refined Oil As Required
Marinated Chicken

BUTTER CHICKEN GRAVY:-
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1 Tbsp Refined Oil
2 Tbsp Butter
2 Tsp Adrak Lehsun / Ginger Garlic Paste
1/2(Half) Javitri / Mace
Add Tomato Paste
1 Cup Water
1/2 Tsp Namak / Salt or Salt to Taste
1.5 Tsp Kashmiri Lal Mirch
Add Roasted Chicken
1/2 Tsp Garam Masala Powder
1/2 Tsp Elachi / Green Cardamom Powder
1.5 Tsp Kasuri Methi / Fenugreek leaves (Crushed)
1/2 Tsp Sugar
2 Tbsp Malai / Cream
1 Tbsp Butter

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