রেস্টুরেন্ট স্টাইল বাটার চিকেন | Restaurant Style butter chicken | Murgh Makhani Recipe
বাটার চিকেন | Restaurant Style butter chicken | Butter Chicken Bangla Recipe | Murgh Makhani Recipe
Ingredients:
For chicken marination:
Boneless chicken 500 grams
salt 1/2 tsp
red chili powder 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp
lemon juice 2 tbsp
garlic ginger paste 1 tsp
yogurt 1/4 cup
For gravy:
butter 2 tbsp
chopped onion 1 medium size
garlic ginger paste 1 tbsp
green chili 3-4 pieces
cardamom 4-5 pieces
clove 2 pieces
cinnamon sticks 2 small pieces
bay leaf 1 piece
tomatoes 1/2 kg
red chili powder 1 tbsp
salt 1/2 tsp
water 1 cup
cashew nuts 15-16 pieces
oil 2 tbsp
sugar 1 tsp
fenugreek leaves 1 tsp
butter 1.5 tbsp
heavy cream 4 tbsp
Please like and share this video with your friends and family. Also, Don't forget to subscribe to our channel for more videos.
Please Join our Facebook Group to share any picture or request any recipes:
Check us out on Facebook!
Check us out on Instagram!
Instagram:
By The Croft by Joakim Karud
Music promoted by Audio Library
MAKE BUTTER CHICKEN - THE EASY WAY | HOW TO MAKE BUTTER CHICKEN AT HOME
Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry
Ingredients for Butter Chicken:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless Chicken - 450-500 gms (1 lb)
For marination:
- Ginger garlic paste- 1.5 tsp
- Salt- 1 tsp
- Lemon juice- 1 tsp
- Thick or hung curd/ yogurt- 3 tbsp
- Readymade Tandoori Masala- 3 tsp
- Oil- 2 tbsp
For the gravy:
- Oil- 1.5 tbsp
- Green cardamom- 3 nos.
- Cinnamon- 1 small piece
- Cloves- 3 nos.
- Black cardamom- 1 big
- Bay leaf- 1
- Onion, thick slices- 1 medium(65 gms)
- Ginger chopped- 1” piece
- Garlic cloves- 8 nos.
- Cashew nuts- 14 nos.
- Red tomatoes, thick sliced- 400 gms
- Kashmiri Chilli powder- 1 tbsp
- Salt- 1/2 tsp
- Butter- 3 tbsp (30 gms)
- Water- 200 ml
Other Ingredients:
- Butter- 2 tbsp
- Kasuri Methi roasted & powdered- 1/2 tsp
- Fresh Cream-3 tbsp
Preparation:
- Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
- Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
- Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
- Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
- Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
- Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
- Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
- Put the mixture in a blender/grinder and blend till smooth.
- Strain it into a bowl using a strainer.
- You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.
Process:
- Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces.
- Continue to fry 3-4 mins on the other side .
- Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.
- To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
- Cook on medium heat for around 1 min while stirring it.
- Lower the heat and cook for another 3 mins while stirring it.
- Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
- Cook for around 3 mins adding little water based on your desired consistency.
- To end, add the fresh cream, mix and simmer for 2 mins.
- Serve with naan or rice.
#butterchicken #murghmakhani #authenticbutterchicken #butterchickenrecipe #easybutterchicken #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
How to Cut & Clean Chicken -
It serves 4-5 people.
Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry
For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste
Method
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
#ButterChicken #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar #ChickenGravy #ChickenMainCourseRecipe #IndianRecipe
Host: Varun Inamdar
Copyrights: REPL
Subscribe and Get Regular Updates:
Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made by chance by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English phrase butter chicken curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
Instant Butter Chicken Recipe by Food Fusion
Mouth watering must try Instant Butter Chicken Recipe for you. #HappyCookingToYou
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Butter Chicken
Recipe in English:
Ingredients:
-Dahi (Yogurt) ½ Cup
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Garam masala powder ½ tsp
-Lemon juice 2 tbs
-Chicken boneless cubes ½ kg
-Oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Darchini (Cinnamon stick) 1
-Hari elaichi (Green cardamom) 2
-Pyaz (Onion) grated 1 small
-Adrak lehsan (Ginger garlic) crushed 1 tsp
-Hari mirch (Green chilies) crushed ½ tbs
-Tamatar (Tomatoes) grinded 1 Cup
-Tomato paste 2 tbs
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Jaifil powder (Nutmeg powder) ½ tsp
-Paprika powder 1 tsp
-Cheeni (Sugar) 1 tsp
-Pani (Water) ½ Cup or as required
-Cream ½ Cup
-Doodh (Milk) ½ Cup
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Makhan (Butter)
-Cream
Directions:
-In bowl,add yogurt,red chili powder,salt,turmeric powder,coriander powder,garam masala powder,lemon juice and mix well.
-Add chicken boneless cubes,mix well and marinate for 30 minutes.
-In pot,add oil and marinated chicken,mix well and cook until chicken is done & set aside.
-In pot,add butter and let it melt,add cinnamon stick,green cardamom,onion,ginger garlic,green chili and sauté until onion are translucent.
-Add grinded tomato,tomato paste and mix well,cover and cook for 4-5 minutes.
-Add cumin seeds,salt,turmeric powder,nutmeg powder,paprika powder and sugar,mix well and cook for 2 minutes.
-Add water and mix well.
-In bowl,add cream,milk and whisk well.
-In pot,gradually add cream+milk and mix well.
-Now add cooked chicken and mix well.
-Add dried fenugreek leaves and mix well.
-Garish with butter,cream & serve.
Recipe in Urdu:
Ajza:
-Dahi (Yogurt) ½ Cup
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Garam masala powder ½ tsp
-Lemon juice 2 tbs
-Chicken boneless cubes ½ kg
-Oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Darchini (Cinnamon stick) 1
-Hari elaichi (Green cardamom) 2
-Pyaz (Onion) grated 1 small
-Adrak lehsan (Ginger garlic) crushed 1 tsp
-Hari mirch (Green chilies) crushed ½ tbs
-Tamatar (Tomatoes) grinded 1 Cup
-Tomato paste 2 tbs
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Jaifil powder (Nutmeg powder) ½ tsp
-Paprika powder 1 tsp
-Cheeni (Sugar) 1 tsp
-Pani (Water) ½ Cup or as required
-Cream ½ Cup
-Doodh (Milk) ½ Cup
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Makhan (Butter)
-Cream
Directions:
-Bowl mein dahi,lal mirch powder,namak,haldee powder,dhania powder,garam masala powder aur lemon juice dal ker ache tarhan mix ker lein.
-Chicken boneless cubes dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
-Pot mein oil aur marinated chicken dal ker ache tarhan mix karein aur chicken gul janay tak paka lein & side per rakh dein.
-Pot mein makhan dal ker melt karein,darchini,hari elaichi,pyaz,adrak lehsan aur hari mirch dal dein aur pyaz translucent hunay tak sauté ker lein.
-Grinded tamatar aur tomato paste dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
-Zeera,namak,haldee powder,jaifil powder,paprika powder aur cheeni dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
-Pani shamil karein aur ache tarhan mix ker lein.
-Bowl mein cream aur milk dal ker ache tarhan whisk ker lein.
-Pot mein thora thora ker ka cream+doodh daltey jayein aur ache tarhan mix ker lein.
-Ab cooked chicken dal ker ache tarhan mix karein.
-Kasuri meethi dal ker mix ker lein.
-Makhan aur cream sa garnish ker ka serva karein.
Butter Chicken | Mild and Creamy Curry | Murgh Makhani
Butter chicken AKA murgh makhani is a very popular mild and creamy curry from north India. The gravy of butter chicken contains tomatoes, cream, and butter. It's pure comfort food.
The written recipe for butter chicken is here:
CHAPTERS
00:00 Intro
00:39 Marinate the chicken
2:36 Make naan dough
3:56 Make the sauce
5:43 Cook the chicken
7:30 Finish the sauce
8:08 Cook the naans
9:57 Taste test
SHOPPING (affiliate links)
Cast iron griddle plate:
Chapati rolling pin:
Victorinox Swibo 16cm boning knife:
Iron tawa chappati pan:
#keefcooks #teamgastronaut
SUBSCRIBE TO KEEFCOOKS:
MY MERCHANDISE PAGE:
MY DONATIONS PAGE:
MY PATREON PAGE:
MY OTHER CHANNEL, PLANET KEEF:
KEEFCOOKS on FACEBOOK:
KEEFCOOKS on TWITTER:
KEEFCOOKS on INSTAGRAM:
KEEFCOOKS on PINTEREST:
Butter Chicken Recipe (Murgh Makhani) - Pai's Kitchen!
There is a very good reason why butter chicken is one of the most loved Indian dishes: it's pretty darn delicious. Succulent marinated chicken steeped in a rich and creamy tomato sauce, fragrant with warm spices. There's actually not much actual butter in it, but there is a ton of cream which is what makes it so indulgent.
I had wanted to make this dish for a long time but never did because for some reason, I felt like it was gonna be a complicated dish. It turned out not to be true at all. Sure, the ingredient list is pretty long, but if you've got a well stocked spice cabinet, you'll have most things already. The best thing is that butter chicken is a very forgiving dish with lots of room to adjust according to your taste, and there is no special technique required.
Here's how I suggest going about this to make it even more effortless: split it into 2 days. You can either marinade the chicken and make the sauce the day before serving (the sauce keeps very well in the fridge or freezer), or marinade and cook the chicken off on day 1, and make the sauce and assemble the next day. I find that with a little planning, it makes this so much easier than trying to do it in one go.
WATCH ALSO: Indian Eggplant Curry (Baingan Bharta):
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes