Butter Chicken

butter chicken

Ingredients for Butter Chicken

In English
1 ½ cups  yogurt
2 tbsp lemon juice ½ tbsp ground turmeric
2 tbsp garam masala
2 tbsp ground cumin
1 1/4  kg chicken thighs
1/2 cup butter
4 tsp oil
2 medium-size onions, peeled and diced
4 cloves garlic, peeled and minced
3 tbsp fresh ginger, peeled and grated or finely diced
1 tbsp cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
1 tbsp red pepper flakes
salt to taste
cup chicken stock
1 ½ cups cream
1 ½ tsp tomato paste
3 tbsp finely chopped almonds
½ bunch coriander leaves
In Roman Urdu
1 ½ cups  dahi
2 tbsp lemo ka ras
 ½ tbsp pisi hui haldi
2 tbsp garam masala
2 tbsp pisa hua zeera
1 1/4  kg chicken thighs
1/2 cup makhan
4 tsp tail
2 darmiyanay size k pyaaz, cheelay aur katay huay
4 lahsan k juway, cheelay aur chop kiye huay
3 tbsp adrak, cheelay aur bareek katay huay
1 tbsp zeera
1 dar cheeni stick
2 darmiyanay size k tamater, katay huay
1 tbsp surakh mirch, kutti hui
namak to taste
cup murghi ki yakhni
1 ½ cups cream
1 ½ tsp tamatar ka paste
3 tbsp katay huay badaam
½ bunch dhaniye k pattay
Cooking Methods
Direction In English
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the mixture. Cover, and refrigerate for a day. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown. Add the cinnamon stick, tomatoes, chiles and salt, and cook about 10 minutes. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish Butter Chicken with the coriander leaves.
Direction In Roman Urdu
Aik baray payalay mai dahi, lemo ka ras, haldi, garam masala aur zeera powder daa lkr mix krain. Chicken daal kr fridge mai rakh dain. ak baray pan mai darmiyani aanch pr makhan ko tail mai pighlain. Payaaz daal kr pakain yahan tk k un ka colour khtm ho jaye. Lahsan , adrak aur zeera shamil krain aur pyaaz k brown honay tk pakain. Dar cheeni, tamatar, mirch aur namak shamilk kr k 10 minutes tk pakain. Murghi shamil kr k 5 minutes tk pakain. Murghi ki yakhni shamil krain aur ubal anay dain. Aanch halki kr k 30 minutes k liye dhakan k bgair paknay dain. Cream aur tamater ki paste shamil krain aur chicken k paknay tk pakain. Badaam daal kr 5 minute pakain aur Butter Chicken pr dhaniyai k patay daal kr paish krain.

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