Punjabi butter chicken recipe This Butter Chicken recipe is flexible and uses boneless, skinless chicken breast or thigh meat. It marinates in yogurt and spices and is cooked and simmered in a tomato and cream sauce. Punjabi Butter Chicken is to die for!

Ingredients of Punjabi butter chicken recipe

  1. Prepare of For marination.
  2. Prepare 1/2 cup of Curd.
  3. Prepare to taste of Salt.
  4. Prepare 1 tbsp of Red chilli powder.
  5. Prepare 1 tbsp of Chicken tandoori masala.
  6. You need 500gm of Chicken boneless breast.
  7. You need 1 tbsp of Ginger garlic paste.
  8. It's of For gravy.
  9. You need 1 cup of Onion chopped.
  10. It's 5-6 of Tomatoes.
  11. It's as per taste of Tomato ketchup.
  12. Prepare 1 cup of Cream.
  13. It's 15 of Cashew.
  14. Prepare 50 g of Butter.
  15. It's 1-2 tbsp of Sugar.
  16. You need as per taste of Kashmiri red chilli powder.
  17. It's 1/2 tbsp of Garam masala.

Punjabi butter chicken recipe instructions

  1. Keep marinated chicken in fridge for 2 hrs..
  2. First cook all the ingredients and grind them in grinder and make smooth paste.
  3. Cover the gravy for 10 mins and then add marinated chicken in it and cover with lid for 10 mins..
  4. Serve with chapati rice paratha.

But most experts agree the original recipe may have been created to use up leftover restaurant tandoori. Punjabi Butter Chicken recipe has been perfected and passed on to generations and numerous Punjabi restaurants all over India serve it as a specialty. Punjabi Butter Chicken is also known as Murg Makhani. As the name suggests the dish originated in the state of Punjab and made immortal. My mother was Punjabi, and since butter chicken is a Punjabi dish, I grew up eating it.

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