If you are in mood to eat something special but do not have much time and energy to put then this Punjabi Butter Chicken recipe is for you.
This Punjabi Butter Chicken recipe is easy and hassle-free. It’s simple and and doesn’t call for a lot of ingredients.
Punjabi Butter chicken is very famous in South Asia. It can also be a perfect fit for celebratory occasions. Butter chicken’s origins can be traced back to the 1950s. It is said that it was developed accidentally by the chef of famous restaurant Moti Mahal in Delhi, the capital of India.
Here is the recipe with the complete list of ingredients:
Ingredients
Marination
Chicken Boneless 750 gm
Chili Garlic Sauce 1 Tbsp
Ginger Garlic Paste 1 Tsp
Yogurt 1 Cup
Red Chili 1 Tbsp
Salt 1/2 Tsp
Oil 1/4 Cup
All Spice Powder 1 Tsp
Masala
Butter 3 Tbsp
Oil 4 Tbsp
Cumin Seeds 1 Tsp
Onion Chopped 1 Cup
Ginger Garlic Paste 1 Tbsp
Crushed Red Pepper 1 Tsp
Chili Garlic Sauce 1 Tbsp
All Spice Powder 1 Tsp
Sweet Chili Sauce 1/4 Cup
Salt 1/2 Tsp
Tomato Puree 1/2 Cup
Cream 1/2 Cup
Milk 1/4 Cup
Corn Flour 1 Tsp
Dried Fenugreek 1 Tsp
Coriander Leaves 2 Tbsp
Green Chilies 2 Chopped
Tandoori Color – A pinch
Method
Marination
Marinate chicken cubes with all the given ingredients for 30 minutes. Pan fry in 1/4 cup of oil until done.
Masala Preparation
Heat oil and butter in a wok. Add cumin seeds and let them sizzle. Add chopped onion, fry for 5 minutes. Add ginger garlic paste with all the spices, sauces, tandoori color, tomato puree and fry well. Add 1 cup of water with cooked chicken, cream, milk and corn flour. Lastly add all spice powder, kasuri methi and mix well. Serve the dish garnished with chopped green chillies and coriander.
