Butter Chicken Curry

Butter Chicken has become a very popular dish. You can make a mild or hot butter chicken.
Step 1: Ingredients
 90 ml Cooking Oil
 500 g Chicken (Cut into Slices)
 2 tsp Ginger and Garlic Paste
 2 tsp Curry Powder
 1 tsp Dhania Powder (Coriander Powder)
 3 tbsp Corn Flour (Maizena)
 Salt to Taste
Step 2: Ingredients
 60 ml Cooking Oil
 ½ tsp Cumin seeds (Jeera Seeds)
 1 Onion (Finely Chopped)
 4 Tomatoes (Finely Chopped)
 5 Piece Cashewnuts
 2 tsp Ginger and Garlic Paste
 1 Green Chillie
 3 tsp Curry Powder (Chillie Powder)
 1 tsp Dhania Powder (Coriander Powder)
 1 tsp Crushed Kasoori Methi (Fenugreek Leaves)
 Water as Required
Step 3: Ingredients
 3 tbsp Butter
 120 ml Fresh cream
 1 tsp Garla Masala
 50 g Tomatoe Paste
 ½ tsp Sugar
 ½ tsp Tomatoe Sauce
 Salt to Taste
  Garnish with Coriander Leaves

Step 1: Ingredients
1

Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.

2

Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.

Step 2: Ingredients
3

Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.

4

Add little water as required and cook for about 10 minutes.
Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).

Step 3: Ingredients
5

Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.

Ingredients

Butter Chicken has become a very popular dish. You can make a mild or hot butter chicken.
Step 1: Ingredients
 90 ml Cooking Oil
 500 g Chicken (Cut into Slices)
 2 tsp Ginger and Garlic Paste
 2 tsp Curry Powder
 1 tsp Dhania Powder (Coriander Powder)
 3 tbsp Corn Flour (Maizena)
 Salt to Taste
Step 2: Ingredients
 60 ml Cooking Oil
 ½ tsp Cumin seeds (Jeera Seeds)
 1 Onion (Finely Chopped)
 4 Tomatoes (Finely Chopped)
 5 Piece Cashewnuts
 2 tsp Ginger and Garlic Paste
 1 Green Chillie
 3 tsp Curry Powder (Chillie Powder)
 1 tsp Dhania Powder (Coriander Powder)
 1 tsp Crushed Kasoori Methi (Fenugreek Leaves)
 Water as Required
Step 3: Ingredients
 3 tbsp Butter
 120 ml Fresh cream
 1 tsp Garla Masala
 50 g Tomatoe Paste
 ½ tsp Sugar
 ½ tsp Tomatoe Sauce
 Salt to Taste
  Garnish with Coriander Leaves

Directions

Step 1: Ingredients
1

Cut chicken into thin slices then add ginger and garlic paste, curry powder, curry powder, dhania powder, corn flour, salt and mix well. Leave this in the refrigator for 1 hour.

2

Heat 90ml oil in pot then fry chicken for 2-3 minutes, then set aside. Do not fully cook the chicken.

Step 2: Ingredients
3

Add 60ml oil to pot then add cumin seeds, onion, tomatoes, cashenuts, ginger and garlic paste, green chilli, curry powder, dhania powder, fenugreek leaves.

4

Add little water as required and cook for about 10 minutes.
Then remove this and add to a blender, blend until a smooth paste is formed (2 minutes).

Step 3: Ingredients
5

Set stove to medium heat then add butter to pot, when butter is melted add blended mixture, fresh cream, garla masala, tomato paste, sugar, tomato sauce, salt, chicken and cook for another 10-15 minutes.

Butter Chicken Curry