Butter Chicken is one of the most popular traditional dishes of North India. It has a delicate texture and a soft, creamy taste. Other than that, chicken in cream sauce is not as spicy as most Indian dishes.
No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more persons.
1. Boneless, Skinless Chicken thinly sliced
2. Onions – Finely diced
3. Cooking oil
4. Cilantro leaves/Kothmir/Hara Dhania – Sliced finely
5. Mint leaves/Pudina – Sliced finely
6. Yogurt / Curd
8. Cashew Nuts – Grounded with ½ cup water
10. Orange Red Color
11. Ustad Banne Nawab’s Hyderabadi Butter Chicken Masala
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1 Take 50 ml / Half small tea cup water and make paste of Butter chicken masala and apply to Chickenalong with the grounded Cashew nut paste and keep aside.
2 Add Orange red color in the yogurt / curd, mix and whip thoroughly and keep aside.
3 Heat oil and Butter in a pressure cooker, fry onions till they start changing color.
4 Add the chicken and fry for 3 to 5 minutes, stirring continuously making sure Butter chicken masala paste doesn’t stick to bottom of cooker.
5 Add yogurt / curd to the above and cook, stirring continuously till yogurt / curd is done. (This process takes anywhere between 2 to 4 minutes).
6 Add 250 ml / 1 glass water and mix thoroughly.
7 Close lid of pressure cooker. On first whistle of cooker, close stove and let cooker cool down.
8 Remove lid and cook till chicken is tender and gravy becomes thick, stirring occasionally. Add cream, mix thoroughly and cook for 3 to 4 minutes. Close stove, add Cilantro / Kothmir / Hara Dhaniaand Mint leaves / Pudina, cover cooker and let it remain on stove for 5 minutes and serve.