This recipe of Butter Chicken is pinoy style and whithout garamasala. It is simple yet immensely richer and thicker in sauce. Nutritiously delicious meal for the family. This is a light version of India’s classic butter chicken without the complicated ingredients. The recipe is very basic and ingredients are surely available in any house pantry. Here’s a quick wiki of India’s Butter Chicken:
Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰaːniː]) is an Indian dish of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Daryaganj Delhi, India. – Wikipedia
This dish is usually confused with the other version of butter chicken. The fried butter chicken which is also buttery scrumptious. But that Butter chicken is a fried chicken, compared to the creamy and saucy recipe that originated from India.
Without further a do..let’s go ahead and start cooking this Butter chicken!
1 kg chicken fillet*
2 tablespoons Butter*
2 teaspoons ginger*
2 teaspoons garlic paste*
2 tablespoons Butter
1 teaspoon crushed green chillies
2 cups Milk
2 cups fresh Cream
1 tablespoon Flour
(Use atsuete color or pinch of egg yellow food colouring)
Salt to taste
1. Cut chicken into small serving size or cubes.
2. Cook chicken with first three ingredients* for 3 minutes.
3. Remove pot from stove, throw away the liquid in the pot.
4. Return the chicken to the pot. Place pot on stove again.
5. To chicken, add the 2nd Butter, milk, fresh cream and chillies
cook for 3 minutes.
6. Add flour, colouring and salt. Cook for 1 minute.
Remove from heat and garnish with fresh Dhania.
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