Channel: AnitaCooks

Category: Howto & Style

Tags: butter chicken recipemurgh makhnihow to make butter chickenrestaurant style butter chickenchicken makhanithe best butter chickenperfect butter chickenindian butter chickeneasy butter chickenchicken makhniauthentic butter chickenbutter chicken

Description: RECIPE: anitacooks.com/butter-chicken-recipe Hi Guys, today I’ll show you How to Make Butter Chicken. It’s one of the most popular chicken dishes that everyone loves. WEBER GRILL: amzn.to/3i7jy4y GRIDDLE PAN: amzn.to/2XWHhgS FRY PAN: amzn.to/39Bxuiw Anyone can make this chicken, it’s not hard. I’ll show you step by step how to do it. Traditionally, leftover tandoori chicken is shredded into a creamy sauce. I’ll make the marinated chicken first and then the sauce. For the marinade, to a bowl, add greek yogurt which is very thick. If you can't get greek yogurt, take plain yogurt, tie it up in a cloth and hang it for a few hours so all the liquid drips out. You’ll be left with thick yogurt like this. Add kashmiri chili powder, this will give the chicken a lovely color without adding food coloring. Salt, cumin powder, garlic powder, ginger powder, garam masala and amchur or mango powder. Traditionally mustard oil is added for flavor. You can substitute vegetable oil if you don’t have mustard oil. Mix up the marinade, you see it’s a nice thick paste which will stick to the chicken. These are boneless skinless chicken thighs. Wash and pat dry the meat. Put a few slits in each thigh so the marinade will really get in there. Rub the marinade all over. Cover and refrigerate for a few hours, the longer the better. I usually do it overnight. To cook the chicken, you can use a grill to get that smoky flavor or a grill pan indoors, even just a regular fry pan. It can also be cooked in an oven. I’m using this cast iron pan. Heat it up and put a little bit of oil, just to coat the bottom. When the pan is hot, cook the chicken on one side until it’s golden. With cast iron, you’ll get some brown bits which are tasty. That looks really good. Cook on the other side for a few minutes to get color on it. Then cover and cook until the chicken is tender, about 10 minutes. You can of course make the chicken the day before and leave it in the fridge. For the sauce, we’ll need tomatoes cut up into big chunks, I have too many from my garden so this was a perfect recipe to use some up. A little bit of red onion sliced, peeled garlic cloves, ginger, peeled and cut up. For the spices, bay leaf, cardamom, black peppercorns, cloves and cinnamon. Kashmiri chili powder for color. Butter of course and cashews. Now you can still make the sauce without cashews. It’s just a little richer with cashews. Into a pot, add all the ingredients, tomatoes, onion ginger garlic spices, cashews, butter and kashmiri chili powder. Add water just to cover all the ingredients. Give it a stir and bring it up to a boil. It’s boiling, stir, cover and cook for 15 minutes on medium heat, stirring occasionally. When the tomatoes are soft like this, turn the heat off. Let this cool for a few minutes before blending. You don’t want to put boiling hot liquid in a blender. While the sauce is cooking, grate fresh garlic and fresh ginger. Just a little bit is enough. If you have ginger garlic paste, you can definitely use that. Two more ingredients for the last stage of cooking. Coriander powder. I buy a big bag of whole coriander and grind it when I need it. A little extra for the next time. Get yourself one of these coffee grinders, it’s the best $20 you’ll ever spend for the kitchen. Your curries will taste better when spices are ground fresh. We will also a need a little bit of hot red chili powder. Last ingredient is kasuri methi or dried fenugreek leaves. Put the sauce into a blender and let it go until smooth. To get the sauce silky smooth, pour the blended sauce into a strainer. What remains is gritty and can be discarded. Heat it up and pour a little vegetable oil, the coriander powder, grated ginger and garlic, give it a stir and add butter. Let that cook for a few seconds until the garlic and ginger lose their raw smell. Add chili powder, stir for a few seconds then add the sauce and salt. Stir and let it come up to a boil. Taste and add sugar. he sauce should have a hint of sweetness and a slight tanginess that should hit the back of your tongue. If your tomatoes didn’t give the sauce enough, add a little bit of apple cider vinegar. Then add heavy cream. Taste, I’ll add a little more and a bit of butter to give the sauce a beautiful glossy sheen. Now the toasted fenugreek leaves, just crush it in your palms. Tear the chicken and add it to the sauce. Stir and let it heat through. The chicken pieces are tender and tasty in the perfect sauce. The color is just right, buttery, silky smooth sauce. Now that you know how to make a good butter chicken, I hope you treat yourself and your family. Share this video and subscribe. I’ll see you next time. Thanks for watching.