Learn how to make 30-Minute Butter Chicken in a few simple steps.
Ingredients
- ▢ 500 gm chicken boneless
- ▢ 2 tablespoon yogurt
- ▢ 2 teaspoon red chili powder
- ▢ Salt to taste
- ▢ ½ Cup full fat cream
- ▢ 1 teaspoon Garam Masala see recipe here
- ▢ a pinch of turmeric
- ▢ ½ teaspoon sugar
- ▢ 2 tablespoon butter
Ingredients to be grind into paste
- ▢ 3 - 4 medium-size ripe tomato
- ▢ 1 medium-size onion
- ▢ ¼ Cup readymade tomato puree
- ▢ 1 green chili
- ▢ an inch piece of ginger
Instructions
- Start with washing and cleaning the chicken. Pat dry with a kitchen towel.
- Marinade the chicken pieces with yogurt, a teaspoon of red chili powder and salt. Combine nicely.
- Keep the marinated chicken pieces in the fridge while you prepare the gravy paste.
- In a blender grind chopped tomato, onion, puree, green chili and ginger. Use little water to make a smooth paste.
- Now heat butter in a heavy bottom vessel ( buy it here ) over medium heat.
- Add the tomato paste and fry till the oil separates from the masala.
- While the masala is roasting grill the chicken pieces in the oven for 10 minutes.
- Add the grilled chicken pieces in the masala and stir to combine. Fry for 2 - 3 minutes or so.
- Add the cream, sugar, salt, a teaspoon of red chili powder and ¼ Cup of water. Stir to mix.
- Cover and let the chicken cook in the creamy gravy.
- Open the lid after 5 minutes, add Garam Masala ( see recipe here ) and check chicken for doneness.
- If the chicken is almost done, remove the lid and cook the gravy over high heat to thicken.
- Once the chicken is cooked through and the gravy thickens butter chicken is ready to be served.
- Serve Butter Chicken warm garnished with a tablespoon of cream with Naan ( see recipe here ).
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
30-Minute Butter Chicken Recipe
Ingredients
- 500 gm chicken boneless
- 2 tablespoon yogurt
- 2 teaspoon red chili powder
- Salt to taste
- ½ Cup full fat cream
- 1 teaspoon Garam Masala see recipe here
- a pinch of turmeric
- ½ teaspoon sugar
- 2 tablespoon butter
Ingredients to be grind into paste
- 3 - 4 medium-size ripe tomato
- 1 medium-size onion
- ¼ Cup readymade tomato puree
- 1 green chili
- an inch piece of ginger
Instructions
- Start with washing and cleaning the chicken. Pat dry with a kitchen towel.
- Marinade the chicken pieces with yogurt, a teaspoon of red chili powder and salt. Combine nicely.
- Keep the marinated chicken pieces in the fridge while you prepare the gravy paste.
- In a blender grind chopped tomato, onion, puree, green chili and ginger. Use little water to make a smooth paste.
- Now heat butter in a heavy bottom vessel ( buy it here ) over medium heat.
- Add the tomato paste and fry till the oil separates from the masala.
- While the masala is roasting grill the chicken pieces in the oven for 10 minutes.
- Add the grilled chicken pieces in the masala and stir to combine. Fry for 2 - 3 minutes or so.
- Add the cream, sugar, salt, a teaspoon of red chili powder and ¼ Cup of water. Stir to mix.
- Cover and let the chicken cook in the creamy gravy.
- Open the lid after 5 minutes, add Garam Masala ( see recipe here ) and check chicken for doneness.
- If the chicken is almost done, remove the lid and cook the gravy over high heat to thicken.
- Once the chicken is cooked through and the gravy thickens butter chicken is ready to be served.
- Serve Butter Chicken warm garnished with a tablespoon of cream with Naan ( see recipe here ).
Notes
Nutrition
Ingredients
- ▢ ½ Cup all - purpose flour
- ▢ ½ Cup unsweetened cocoa powder
- ▢ ½ Cup unsalted butter softened
- ▢ 1 Cup granulated white sugar
- ▢ 2 eggs
- ▢ 1 teaspoon instant coffee powder
- ▢ a pinch of salt
- ▢ ¼ teaspoon baking powder
- ▢ 1 teaspoon chocolate essence
Instructions
- To prepare the brownie, preheat oven at 180-degree centigrade. Grease a 9-inch square baking dish ( buy it here ) with a little butter.
- Sift flour, baking powder, cocoa powder together in a bowl. Add coffee powder, combine and set aside.
- In another bowl cream together butter and sugar using electric hand blender at medium speed. Once the mixture turns fluffy and creamy in texture add one egg at a time and whisk for 2 - 3 minutes.
- At last add chocolate essence and whisk the liquid mixture for few seconds.
- Now combine liquid ingredients with the sifted flour mixture. Make sure no lumps or streaks remain in the batter.
- Pour the batter in the greased baking dish.
- Bake in the pre-heated oven for 20 - 25 minutes. Once baked transfer to a wire rack to cool down for sometime.
- Cut the Cocoa Brownie into squares. Serve Cocos Brownie warm with vanilla ice cream.
Recipe Notes:
We follow a strict NO SPAM Policy
