1 ½cups yogurt 2tbsp lemon juice ½tbsp ground turmeric 2tbsp garam masala 2 tbsp ground cumin 1 1/4 kg chicken thighs 1/2 cup butter 4tsp oil 2medium-size onions, peeled and diced 4cloves garlic, peeled and minced 3tbsp fresh ginger, peeled and grated or finely diced 1tbsp cumin seeds 1cinnamon stick 2medium-size tomatoes, diced 1 tbsp red pepper flakes salt to taste ⅔cup chicken stock 1 ½cups cream 1 ½tsp tomato paste 3tbsp finely chopped almonds ½bunch coriander leaves
In Roman Urdu
1 ½cups dahi 2tbsp lemo ka ras ½tbsp pisi hui haldi 2tbsp garam masala 2 tbsp pisa hua zeera 1 1/4 kg chicken thighs 1/2 cup makhan 4tsp tail 2 darmiyanay size k pyaaz, cheelay aur katay huay 4 lahsan k juway, cheelay aur chop kiye huay 3tbsp adrak, cheelay aur bareek katay huay 1tbsp zeera 1 dar cheeni stick 2 darmiyanay size k tamater, katay huay 1 tbsp surakh mirch, kutti hui namak to taste ⅔cup murghi ki yakhni 1 ½cups cream 1 ½tsp tamatar ka paste 3tbsp katay huay badaam ½bunch dhaniye k pattay
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.