Best Butter Chicken Makhani (Charcoal Flavor)
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- čas přidán 12. 09. 2024
- Best Butter Chicken Makhani (Charcoal Flavoured)
Best butter chicken Makhani at home this authentic butter chicken packed with flavor it’s creamy, delicious & taste so good better then Indian restaurant.
Ingredients
MARINATE THE CHICKEN
-1Kg Boneless chicken
-Marinate Masala mix:1 cup hung curd, 1/2 tbsp hot chilli powder ,1 tbsp Kashmiri chilli powder, 1/4 tsp black salt, 1/2 tsp chaat masala, 1/4 tsp turmeric powder,1 tsp garam masala powder,1/2 tsp cumin powder, 1 tsp coriander powder, salt to taste
HUNG CURD MIXTURE
-Choose a deep bowl for this process. Place a strainer add yogurt to it, The bowl has to be deep so the whey doesn’t touch the strainer. Leave it for about 30 to 45 minutes
-Wash chicken and Butterfly the breast, Butterflying is essentially thinning or flattening a really big chicken breast so that it’s cooked more evenly, Add the marinate with prepared yoghurt mixture coat the chicken breasts liberally on all sides and
🌹give charcoal flavor set aside
PAN FRY THE MARINATED CHICKEN
-In a wide pan, heat oil. Add marinated chicken pieces to the pan and cook for 6 minutes without flipping , flip the chicken and cook in the second side, flip 2-3 time until well browned and cooked through
-Transfer the chicken in a deep bowl cover & allow to rest for few minutes before slicing.
BUTTER CHICKEN GRAVY
-1.5 kg tomatoes blanched peeled
-7 garlic, 2” ginger
-4 green chillies
-3 soaked de-seeded Kashmiri chillies
-5 fresh Coriander stems
-1/2 cup almond & 1/2 cup cashews soaked
-2 medium onion cut
-1 tbsp toasted & crushed fenugreek leaves
-75g butter
-2 tbsp tomato ketchup
-2 tsp sugar
-1/2 cup fresh cream
-4 tbsp oil (as required)
-Heat oil & 1 tbsp butter add cut onion, stir until soft, green chillies, blanched & cut tomatoes, garlic, ginger, soaked Kashmiri chillies, cashews, almonds continue to stir
Close the lid and cook for 5 minutes, then add Toasted fenugreek leaves, all the dry spices, fresh coriander stems stir and close the lid and cook for 5 minutes
-Turn off the flame allow it to cool
Before blending
-Add sautéed ingredients into a blender and grind to soothe puree
-Pour the puree strain completely
And use a sturdy spoon to strain and discard the residue
set aside
-In a wide pan add puréed Butter chicken masala gravy bring it to a boil on a medium heat
-Add toasted & crushed fenugreek, fresh cream mix, add tomato ketchup, sugar, adjust taste at this point
-Big chunks of Butter stir and simmer for 2 minutes
-Add grilled chicken pieces and mix well
-Enjoy with Ghee rice/Naan/Roti.
🌹CHARCOAL SMOKE
-1 charcoal/coconut shall
-1 tsp ghee
-1 steel bowl or cup shaped aluminium foil
-using this technique of coal smoking you will get the taste & aroma that the food has just out of the barbecue grill or a tandoor
-Place a piece of coal/coconut shall & hold it over a gas flame with the help of tongs, the coal/
will begin to turn red hot/ (or place coconut shall )
Place the hot coal inside the steel cup or foil & place in the centre of the dish add now place the hot coal inside over the ghee , now pour teaspoon of ghee on the coal it will begin to smoke.
Immediately cover the pan & allow to rest for 10 minutes
-Open the lid & remove the coal cup/foil
Jen Aunty,I love you and all your videos.yummmmmm and easy recipes.And above all you are a star ⭐✨.
@@lalisinghpaul2868 🤗🤗🤗🤗🥰
Please make mutton biryani now since your recipes are so doable and easy.
Wow delicious
This looks so Yummy !!
Excellent recipe ❤
👌
My fav chef ❤
@@bhavnasingh5844 🤗🙏🏼
Aunty please tell me where to buy fresh fruits, veggies, meat and fish in Mumbai? I’m located in Oshiwara, Andheri. And I’m new to Mumbai.
Hi may i know which chicken u use the frozen of the fresh from outside??
@@AmrutaPawarr zorabian fresh chicken.
@@jennysitlani ohk thank you soo much 🥰🥰
Even kids can eat this as it’s not that spicy