Butter Chicken Recipe (Indian Chicken Makhani)

Namaste! aaj hum butter chicken ki mazedar recipe sikhenge. Butter chicken, jo ki chicken makhani ke naam se bhi jana jata hai, ek mashhoor North Indian dish hai, jisme chicken ke tukde makhani gravy mein pake jaate hain. Ye dish restaurant-style bhi banayi jaati hai. Toh chaliye shuru karte hain

Samagri:

• 500 grams chicken, tukdon mein kaat kar

• 1 bada pyaaz (onion), barik kaat kar

• 2 bade tamatar (tomato), barik kaat kar

• 1 inch adrak (ginger), barik kaat kar

• 4-5 kali lehsun (garlic cloves), barik kaat kar

• 2 hari mirch (green chillies), barik kaat kar

• 1/4 chammach lal mirch powder (red chilli powder)

• 1/4 chammach haldi (turmeric powder)

• 1 chammach dhaniya (coriander powder)

• 1/2 chammach garam masala powder

• 1/4 chammach kasuri methi (dried fenugreek leaves)

• Namak swaad anusar

• 2 chammach makhan (butter)

• 2 chammach tel (oil)

• 1/4 cup dahi (yogurt)

• 1/4 cup malai (cream)

• 1/4 cup tamatar ka paste

• 1/4 cup doodh (milk)

• 1 chammach shahad (honey)

• 1/4 chammach kesar (saffron) (optional)

• Dhaniya patti (coriander leaves) garnishing ke liye

Vidhi:

• Ek bartan mein dahi lein aur use acche se beat karein. Fir ismein lal mirch powder, haldi, dhaniya powder, aur namak daalein. Sabko acche se milayein, taki masale achhe se dahi mein mix ho jayein.

• Is masale wale dahi ko chicken ke tukdon par acche se laga lein, taaki chicken ke tukde ache se masalo se coat ho jayein. chicken ko masale ke saath 1 ghante tak marinate hone ke liye rakh dein.

• Ek tawa ya kadhai mein tel garam karein aur usmein chicken ke tukde daalein. chicken ko dheemi aanch par halka-bhura hone tak pakayein, sath hi sath use palat-te rahein, taaki chicken ache se sear ho jayein.

• Jab chicken halka-bhura ho jayein, use tawa se nikal kar ek plate mein rakhein.

• Ab ek kadhai mein makhan aur tel garam karein. Fir ismein pyaaz, adrak, lehsun aur hari mirch ka paste daalein aur use bhunein, jab tak ye golden brown na ho jayein.

• Bhune hue masalon mein tamatar ka paste aur tamatar daalein. Masalon ko acche se mix karein aur tamatar ko masalon ke sath pakayein, jab tak tamatar naram ho jayein aur masala achhe se ghul jaye.

• Ab is masale ko thanda kar lein aur use blender mein daalein. Acche se blend karein, takriban 1/4 cup paani ke saath, taa ki masala smooth paste ban jaye.

• Ek kadhai mein makhan garam karein. Fir ismein masala paste daalein aur use acche se bhunein. Masala bhunne ke liye dheemi aanch par 5-7 minutes tak pakaayein, sath hi sath masala ko acche se mix karte rahein.

• Bhune hue masalon mein ab malai aur doodh daalein aur achhe se milayein. Isse gravy ka texture aur swad aur bhi creamy ban jayega.

• Gravy mein lal mirch powder, garam masala powder, kasuri methi aur shahad daalein. Acche se mix karein aur gravy ko dheemi aanch par 2-3 minutes tak pakayein, taaki masale acche se ghul jayein aur gravy ka swad aur sugandh badhe.

• Ab chicken ke tukde ko gravy mein daalein aur use acche se mix karein, dhyan rakhte hue ki chicken ke tukde tute na. chicken ko gravy mein 10-15 minutes tak pakayein, sath hi sath use palat-te rahein, taaki chicken aur gravy acche se combine ho jayein.

• butter chicken taiyar hai! Ise dhaniya patti se garnish karein aur garam-garam naan, roti, ya chawal ke saath serve karein.

Kuch aur tips:

• Agar aap chahein toh chicken ke tukde ko pehle se tandoor mein ya grill par bhi paka sakte hain, isse chicken ka smoky aur mazedar swad aayega.

• Butter chicken ko aur rich banane ke liye, aap thoda sa badam ya cashew ka paste bhi add kar sakte hain. Isse gravy aur bhi creamy ban jayegi.

• Shahad aur kesar ka istemal gravy ko aur mitha aur rangin banane ke liye kiya jaa sakta hai, lekin ye optional hai.

• Toh yeh rahi butter chicken ki mazedar recipe. Ise ghar par banakar aap apne parivar aur mehmano ko khush kar sakte hain. Butter chicken ko garam-garam serve karein aur uske swad ka anand uthaiye!