Mughlai Chicken (Butter Chicken) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Its absolutely mouth watering leaving both me and my husband licking our fingers and craving for more in the end. Ingredients:
1 1/2 lbs raw chicken |
1 teaspoon red chili powder |
1 teaspoon ginger-garlic paste |
1 teaspoon salt (or to taste) |
1 1/4 cups plain yogurt |
1/3 cup unsalted butter |
1 teaspoon black cumin seeds |
1 1/2 cups tomato puree |
1 teaspoon sugar |
1 teaspoon red chili powder |
1 teaspoon salt (or to taste) |
1/3 cup fresh cream |
4 green chilies (sliced) |
1 teaspoon dried fenugreek leaves (crushed) |
Directions:
1. For the marinade,mix red chilli powder, ginger garlic paste, salt and yogurt together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a an oven at 400 F for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan. (a type of Indian bread avaialable at Trader Joe's).
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