Andhra Recipes


Ingrediants :

300 gms Chicken breast boneless
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashew nuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves

Directions :

How to make tasty butter chicken:
In a bowl take all the ingredients under the preserve head and the chicken pieces. Cut the chicken pieces in small sizes. After mixing properly, at least keep it for three hours.
Keep the required tomatoes pieces aside.
Kee p ready the paste of cashew nuts(after soak it for 2-3 hrs)
Add butter , garlic paste in the heat pan
Now add the sliced green chilly, cumin powder, red chilly powder and salt in the required quantity. All these mix with 1tblsp water.
Add the tomato puree and cook till the gravy leaves the side.
Keep the flame in the lower mode and add the cashwenut past and stir constantly
Now add cup water, tomato ketchup and sugar
Time being in a separate pan, the chicken pieces should maintain in a shallow fry. The chicken will get hard if overcooked and keep aside.
Chicken pieces to add once the gravy comes to boil and cook for a mintute
Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
Now add the garam masala and crushed fenugreek leaves.
Transfer the chicken to a separate bowl and decorate with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
The much awaited Indian butter chicken is ready to serve with required food like roti, tandori roti etc. Though it is very high calorie dish, it is very tasty tasty.
the adding milk in the gravy should be at the room temperature.
Add milk and cream at low flame only
Garam masala need to be added at the end of the curry only