Butter Chicken Recipe in 10 Easy Ways in urdu and english |Butter chicken butt | butter chicken near me|honey butter fried chicken|instant pot butter chicken | indian butter chicken | butter chicken instant pot |Butter Chicken Recipe | Instant Pot Butter Chicken Recipe |Resturant Style Butter Chicken |White Butter Chicken Recipe |Hara Masala Butter Chicken6.Lemon Pepper Chicken by Baba rrc | Easy Butter Chicken Recipe | Creamiset Butter chicken Recipe | Resturant Style Butter Chicken Recipe by kunal kapoor |Butter Chicken Recipe in Urdu
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2.Instant Pot Butter Chicken Recipe
3.Resturant Style Butter Chicken
6.Lemon Pepper Chicken by Baba rrc
8.Creamiset Butter chicken Recipe
9.Resturant Style Butter Chicken Recipe by kunal kapoor
10.Butter Chicken Recipe in Urdu
1.Butter Chicken Recipe
Ingredients: Chicken Preparation: • Yogurt ½ cup • Red chili ½ tsp • Coriander powder ½ tsp • Cumin powder ½ tsp • Salt 1 tsp or to taste • Chicken boneless ½ kg • Lemon juice 1-2 tbs • Oil for shallow frying Butter Gravy: • Butter 2-3 tbs • Oil 1 tsp • Bay leaf 2 • Onion sliced 1 large • Ginger garlic paste 1 tbs • Cashew nuts 25 gms (Optional) • Tomatoes chopped 3-4 • Tomato paste 2 tbs (Optional) • Salt ½ tsp or to taste • Cream 2-3 tbs • Fenugreek leaves dried 1 tsp • Whole spice powder ½ tsp • Coriander 1-2tbs (chopped) Directions:
1.In a bowl add yogurt, red chili powder,coriander powder,cumin and salt, mix well.
2.Add boneless chicken and lemon juice, mix well and marinate for 30 minutes.
3.In a wok, add butter and oil (oil is added so that butter doesn’t get burned) heat it, add bay leaves and onion and sauté until onion are translucent.
4.Add ginger and garlic paste and sauté for a minute.
5.Add cashew nuts, tomatoes (chopped) and tomato paste (it is optional and added to enhance color) mix well. Cover and cook until tomatoes are cooked well.
6.For chicken, take out marinated chicken and add it in skewers.
7.Remove bay leaves from tomato gravy, add salt and mix well.
8.Add tomato gravy in a blender/chopper and blend until it makes a fine puree. You can add water to make it fine.
9.Now take sieve and strain puree. Strain very well.
10.Now bring wok on the stove with gravy. Bring it to boil and add water if gravy is thick.
11.Add cream and mix well.
12.Add fenugreek dried leaves, whole spice powder and coriander (chopped).Let it simmer for 2 minutes. Butter gravy is ready.
13.Shallow fry chicken skewers on medium low flame until done.
14.Serve skewer with the butter gravy or add chicken to the gravy and mix well, garnish with cream and fenugreek leaves and serve.
Delicios Butter Chicken is ready.
2.Instant Pot Butter Chicken Recipe
Ingredients:
-Dahi (Yogurt) ½ Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 tsp -Garam masala powder ½ tsp -Lemon juice 2 tbs -Chicken boneless cubes ½ kg -Oil 2 tbs -Makhan (Butter) 2-3 tbs -Darchini (Cinnamon stick) 1 -Hari elaichi (Green cardamom) 2 -Pyaz (Onion) grated 1 small -Adrak lehsan (Ginger garlic) crushed 1 tsp -Hari mirch (Green chilies) crushed ½ tbs -Tamatar (Tomatoes) grinded 1 Cup -Tomato paste 2 tbs -Zeera (Cumin seeds) roasted & crushed ½ tsp -Namak (Salt) ½ tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Jaifil powder (Nutmeg powder) ½ tsp -Paprika powder 1 tsp -Cheeni (Sugar) 1 tsp -Pani (Water) ½ Cup or as required -Cream ½ Cup -Doodh (Milk) ½ Cup -Kasuri meethi (Dried fenugreek leaves) 1 tsp -Makhan (Butter) -Cream Directions:
1.In bowl,add yogurt,red chili powder,salt,turmeric powder,coriander powder,garam masala powder,lemon juice and mix well.
2.Add chicken boneless cubes,mix well and marinate for 30 minutes. -In pot,add oil and marinated chicken,mix well and cook until chicken is done & set aside.
3.In pot,add butter and let it melt,add cinnamon stick,green cardamom,onion,ginger garlic,green chili and sauté until onion are translucent.
4.Add grinded tomato,tomato paste and mix well,cover and cook for 4-5 minutes.
5.Add cumin seeds,salt,turmeric powder,nutmeg powder,paprika powder and sugar,mix well and cook for 2 minutes.
6.Add water and mix well.
7.In bowl,add cream,milk and whisk well.
8.In pot,gradually add cream+milk and mix well.
9.Now add cooked chicken and mix well.
10.Add dried fenugreek leaves and mix well.
11.Garish with butter,cream & serve.
Instant Pot Butter Chicken is ready to serve.
3. Resturant Style Butter Chicken
Ingredients For the chicken 300 gms Chicken breast boneless 1 tbsp Ginger garlic paste 1 tbsp Red chilli powder Salt to taste Oil to pan fry For the gravy 500 gms roughly slit tomatoes 100 gms roughly cut onions 1 tbsp garlic paste 50 gms cashew 1 tsp kasoori methi 1/2 tsp garam masala 4 tbsp sugar 2 tbsp kashmiri chilli powder 5 tbsp butter 3 tbsp cream 2 tbsp malt vinegar / 1.5 tbsp White Vinegar Salt to taste Method:
1.Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes.
2.In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
3.In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts.
4.Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes.
5.Churn the mixture into a fine puree.
6.Strain it back into the same pan make sure there is minimal wastage.
7.Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
8.Garnish it with cream and kasoori meethi.
Resturant Style Butter Chicken is ready to be served.
4.White Butter Chicken Recipe
Ingredients:
-Dahi (Yogurt) whisked ¼ Cup -Hari mirch (Green chilli) paste2 tbs -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Lemon juice 1 tbs -Zeera (Cumin seeds) roasted & crushed ½ tbs -Garam masala powder 1 tsp -Kali mirch powder (Black pepper powder) 1 tsp -Namak (Salt) 1 tsp or to taste -Sabut dhania (Coriander seeds) roasted & crushed ½ tbs -Safed mirch powder (White pepper powder) ½ tsp -Olper’s Dairy Cream 2 tbs -Chicken boneless cubes 500g -Cooking oil 1-2 tbs -Piece of charcoal -Makhan (Butter) 1 tbs -Tamatar (Tomatoes) cubes 2 medium -Pyaz (Onion) chopped 1 large -Adrak (Ginger) chopped 1 inch piece -Lehsan (Garlic) sliced 6-7 cloves -Darchini (Cinnamon sticks) 2 -Tez patta (Bay leaf) 1 -Hari elaichi (Green cardamom) 2-3 -Laung (Cloves) 5-6 -Kaju (Cashew nuts) 9-10 -Water 1 Cup or as required -Dahi (Yogurt) 1/3 Cup -Makhan (Butter) 3 tbs -Zeera powder (Cumin powder) 1 tsp -Kali mirch powder (Black pepper powder) ½ tsp -Dhania powder (Coriander powder) ½ tbs -Safed mirch powder (White pepper powder) ½ tsp -Namak (Salt) ½ tsp or to taste -Olper’s Dairy Cream ½ Cup (room temperature) -Kasuri methi (Dried fenugreek leaves) 1 tsp -Kewra water 1-2 drops
Directions:
1.In a bowl,add yogurt,green chilli paste,ginger garlic paste,lemon juice,cumin seeds,garam masala powder,black pepper powder,salt,coriander seeds,white pepper powder,cream & mix well.
2.Add chicken & mix well,cover & marinate for 30 minutes.
3.In a wok,add cooking oil,marinated chicken and let it cook on medium flame for 4-5 minutes then cook from all sides on until tender & dries up (8-10 minutes).
4.Turn off the flame & give coal smoke for 2 minutes.
5.In a sauce pan,add butter & let it melt.
6.Add tomatoes,onion,ginger,garlic,cinnamon sticks,bay leaf,green cardamom,cloves & mix well.
7.Add cashew nuts,water & mix well,cover & cook on low flame for 12-15 minutes.
8.Turn off the flame,add yogurt and blend well with the help of blender.
9.In the same wok,add butter & let it melt.
10.Place a sifter on the wok & sift tomato mixture & discard the residue then mix well & cook on low flame for 2 minutes.
11.Add cumin powder,black pepper powder,coriander powder,white pepper powder,salt,mix well & cook for a minute.
12.Turn off the flame,add cream and whisk well.
13.Turn on the flame and cook on low flame for 5-6 minutes.
14.Now add cooked chicken & mix well.
15.Add dried fenugreek leaves,kewra water and mix well,cover & simmer on low flame for 2-3 minutes.
16.Garnish with cream & serve with naan or boiled rice.
5.Hara Masala Butter Chicken
Ingredients:
-Hara dhania (Fresh coriander) 1 Cup -Podina (Mint leaves) 10-12 -Hara pyaz (Green onion) leaves ½ Cup -Hari mirch (Green chilli) 4-5 -Zeera (Cumin seeds) roasted 1 tsp -Dahi (Yogurt) 3 tbs -Water ½ Cup or as required -Dahi (Yogurt) ¼ Cup -Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp -Namak (Salt) ½ tsp or to taste -Dhania powder (Coriander powder) 1 tsp -Hari mirch (Green chilli) chopped 1 tbs -Hara dhania (Fresh coriander) chopped 1-2 tbs -Lemon juice 2 tbs -Boneless chicken cubes 500g -Cooking oil 2 tbs -Cooking oil 1 tbs -Pyaz (Onion) sliced 2 medium -Lehsan (Garlic) cloves 3 -Kaju (Cashew nuts) 7-8 -Tamatar (Tomatoes) cubes 3-4 medium -Water 1 Cup or as required -Cooking oil 1 tbs -Makhan (Butter) 2 tbs -Namak (Salt) 1 tsp or to taste -Dhania powder (Coriander powder) 1 tsp -Lal mirch powder (Red chilli powder) 1 tsp or to taste -Zeera powder (Cumin powder) 1 tsp -Water ½ Cup or as required -Kasuri meethi (Dried fenugreek leaves) ¼ tsp -Cream -Kasuri meethi (Dried fenugreek leaves) Directions:
1.In a blender jug,add fresh coriander,mint leaves,green onion leaves,green chillies,cumin seeds, yogurt,water & blend well then strain,discard residues & set aside.
2.In a bowl,add yogurt,kashmiri red chilli powder,salt,coriander powder,green chilli,fresh coriander, lemon juice & whisk well.
3.Add chicken and mix well,cover & marinate for 30 minutes.
4.In a frying pan,add cooking oil,marinated chicken & cook until chicken is tender (8-10 minutes) then cook on high flame until dries up & set aside.
5.In a wok,add cooking oil,onion,garlic & sauté until onions are translucent.
6.Add cashew nuts & mix well.
7.Add tomatoes,mix well & cook for 2-3 minutes.
8.Let it cool.
9.Add in blender jug,add water & blend well then strain the mixture,discard the residues & set aside.
10.In the same wok,add cooking oil,butter & let it melt.
11.Add tomato & onion puree & mix well.
12.Add salt,coriander powder,red chilli powder,cumin powder,mix well & cook on low flame for 3-4 minutes.
13.Now add cooked chicken & mix well.
14.Add water and mix well,cover & cook on low flame until oil separates (8-10 minutes).
15.Now add prepared hara masala puree & mix.
16.Add dried fenugreek leaves,cover & simmer on low flame for 2-3 minutes.
17.Garnish with cream,sprinkle dried fenugreek leaves & serve with rice or chapati.
6.Lemon Pepper Chicken by Baba rrc
Ingredients:
-1kg Chicken
-4tbsp Yogurt
-1tbsp salt
-1/2tsp black pepper
-2tbsp ginger garlic paste
-3tbsp lemon juice
-1 cup oil
-2 ,3 pieces of cinnamon sticks
-1/2 tsp black pepper
-2-5 cloves
-5-6 green cardamoms
-7-8 green chillies
-1/2tsp garam masala
-1/2 tsp black pepper
Directions:
1.In a bowl add 1 kg chicken ,4tbsp yogurt,1tbsp salt,1/2tsp black pepper,2 tbsp ginger garlic paste ,3 tbsp lemon juice and mix well and marinate it for 15 minutes.
2.Turn on heat and in a pan add 1 cup oil , when oil gets heated add 2 ,3 pieces of cinnamon sticks,1/2 tsp black pepper,2-5 cloves,5-6 green cardamoms ,saute,on medium flame add now marinated chicken,fry it for 8-1o minutes until slightly brown,after 10 minutes,turn the flame from medium to low and add 7-8 green chilies and 1/2 tsp black pepper ,mix well cover the lid and cook it for 10 minutes on very low flame.
3.Now remove the lid and add chopped lemon ,1/2tsp garam masla ,cook for 25 secs and Delicious Lemon Pepper Chicken is ready to serve.
7.Easy Butter Chicken Recipe
Ingredients
-2tbsp Curd
-2tbsp ginger garlic paste
-Salt to taste
-1tbsp Kashmiri Red chilli powder
-1/2tbsp lemon juice
-1 chopped onion
-1tsp ginger garlic paste
-4 chopped tomatoes
-1tsp garam masala
-1tsp kashmiri red chilli powder
-10 cashews
-2tbsp butter
-1 bay leaf
-2-3 cinnaom sticks
Direction : 1.To Marinate Chicken :In a bowl,add Chicken pieces,yogurt,ginger garlic paste, Kashmiri Red chilli powder,lemon juice and salt.Coat the chicken well with the masalas. Rest it for minimum 1 hr to overnight.To infuse more flavors in the chicken,marinate for more hours.
2.To Cook Chicken:Add some butter in the pan ,once it become hot,add chicken pieces and Cook it for 5 to 8 minutes.Transfer to a bowl. To make masala puree :In a pan,Add Butter.Once the butter is melted,add Onions and saute for a minute.
3.To that,add ginger garlic paste and fry it until the raw smell goes. Add Tomatoes and saute.
4.Add Kashmiri Red Chilli powder,Garam masala powder and saute for a min.
5.Add Cashews to it .Cover and Cook until the tomatoes turns mushy. Once it cools completely,transfer to the blender and grind it to a smooth paste.
6.To make the butter chicken more creamy,Strain the puree using a strainer.This step is optional.
7.To Make Butter Chicken: In a pan,Add Butter and Allow it to melt.Temper it with Bayleaf , Cinnamon sticks, Cardamom and Cloves. Add the Puree and saute well.
8.Add Required salt,Sugar ,Tomato Ketchup and Kasuri methi and saute well.
9.Add the cooked chicken and allow it to cook in the gravy for few minutes.
10.Add fresh cream and mix well . Once it come to boil switch off the heat. Don't boil much after adding fresh cream.
11.Tasty Butter chicken is ready.
12.Garnish it with chopped coriander leaves,little butter and some cream on top.
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