How To Make Butter Chiken

Butter chicken (or murgh makhani) is part of Indian cuisine and Pakistani Cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjab. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi. Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.

Butter Chicken

Ingredients

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method of cooking

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large mixing bowl and pour over the yogurt mixture.
3. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
4. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

here is another way to cook butter chicken

Chicken Chilli

A very popular indo-chinese dish.  Chilli chicken must be the most popular dish that comes to mind when thinking about all the chinese food that has been adapted in India. It goes great with fried rice or chowmein noodles. Serves 4 people.

Ingredients:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp oil
• Oil to fry

How to make chili chicken :

1. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
2. Heat oil and deep fry the marinated chicken pieces till golden brown.
3. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
4. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
5. Add fried chicken pieces to it and cook for few minutes.
6. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
7. Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice. 

How t o cook