BEST HOMEMADE CHICKEN TIKKA MASALA RECIPE | HOMEMADE BUTTER CHICKEN RECIPE
Last Christmas:
We made the MOST POPULAR indian Dish CHICKEN TIKKA MASALA / BUTTER CHICKEN. Hope you guys enjoy the vlog. Merry Xmas to y'all Keep Smiling ...!!!
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Butter Chicken Dhaba style | ढाबे जैसा बटर चिकन | Butter Chicken recipe | Chef Ranveer Brar
DHABA STYLE BUTTER CHICKEN - Let's simplify restaurant style and dhaba style and recreate one of the most popular chicken dishes - Butter chicken :)
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DHABA STYLE BUTTER CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For First Marination
1 small whole Chicken (thigh & drumstick) चिकन
1 Green chili, slit into half, हरी मिर्च
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
1 tsp Lemon juice, नींबू का रस
For Second Marination
Marinated Chicken, मैरिनेटेड चिकन
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of Turmeric powder, हल्दी पाउडर
¼ tsp Coriander powder, धनिया पाउडर
2 tbsp Curd, दही
For Masala
4 no. Green cardamom, हरी इलायची
¼ tsp Cumin seeds, जीरा
½ tsp Coriander seeds, धनिया की बीज
6-7 no. Black peppercorns, काली मिर्च के दाने
Salt to taste, नमक स्वादअनुसार
½ tbsp Dry fenugreek leaves, कसूरी मेथी
For Butter Chicken
2 tbsp Ghee, घी
1 tbsp Oil, तेल
2 medium Onion, chopped, प्याज
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tbsp Coriander powder, धनिया पाउडर
1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
3 tbsp Curd, beaten, दही
1 ½ cups fresh Tomato puree, ताज़े टमाटर की प्यूरी
1 cup Water, पानी
3 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
¼ cup Water, पानी
Roasted Chicken, भुना हुआ चिकन
2 tsp Prepared Masala, तैयार किया हुआ मसाला
1 tbsp Honey, शहद
1 ½ tbsp Fresh cream (for finishing), ताज़ा मलाई
2 tbsp Butter, cubed (for finishing) मक्खन
For Dhungaar
Coal, कोयला
2-4 Cloves, लॉन्ग
1 tbsp Butter, cubed, मक्खन
For Roasting
2-3 tsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन
For Garnish
A pinch of prepared masala, तैयार किया हुआ मसाला
1 tsp Curd, beaten, दही
Coriander sprig, धनिया पत्ता
Butter, cubed, मक्खन
Process
For First Marination
In a bowl, add chicken, green chili, ginger garlic paste, salt to taste, lemon juice and mix it well.
Keep it aside for marinating at least 15-20 minutes.
For Second Marination
In a bowl, add marinated chicken and squeeze out the moisture of the chicken.
Add degi red chili powder, turmeric powder, coriander powder, curd and mix it well.
Keep it aside for further use.
For Masala
In a pan, add green cardamom, cumin seeds, coriander seeds, black peppercorns, salt to taste and dry roast it for a minute.
In the same pan, add dry fenugreek leaves and toss it.
Transfer it to a grinder jar and grind it into smooth fine powder.
Keep it aside for further use.
For Butter Chicken
In a handi, add ghee & oil, once it's hot, add onions and saute it for 3-4 minutes or until translucent on medium flame.
Add ginger garlic paste and saute for a minute.
Add coriander powder, degi red chili powder, curd and mix it well.
Add tomato puree and cook it well on medium flame.
Add water, curd, salt to taste, roasted chicken and cook it for 10-12 minutes or until cooked well on medium flame.
Add prepared masala, honey and give it a good mix.
Turn off the flame, add butter and give dhungar to the gravy.
Transfer it on a serving dish, garnish it with prepared masala, curd, coriander sprig and butter.
Serve hot with roti.
For Dhungaar
Take coal and place it on a gas range until burned well.
Add burnt coal into a steel bowl, add cloves, butter and place it in the gravy.
For Roasting
In a grilled pan, heat oil, place marinated chicken and roast it well par cooked on both sides.
Transfer it on a plate and keep it aside for further use.
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WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE
White Chicken Curry | Shahi White Chicken Gravy | Mild Chicken Recipe | Creamy Chicken Recipe | White Chicken Gravy | Mild Chicken Curry | Chicken Curry | Chicken Gravy | Chicken Recipe
Ingredients for White Chicken Curry:
- Chicken, large pieces with bones- 1 Kg
For Marination:
- Salt- 2 tsp
- White Pepper Powder- 2 tsp
Whole Spices:
- Green Cardamom- 8
- Black Cardamom- 2
- Cloves- 8
- Cinnamon- 3 small pieces
- Black Peppercorns- 20
- Mace (Javitri)- 1 flower
Cashew-Almond Paste-
- Cashews- 12
- Almonds, soaked and peeled- 12
Other Ingredients:
- Onions, grated- 2 medium (150 gms)
- Ginger garlic paste- 3 tsp
- Whisked Curd/Yogurt- 5 tbsp
- Green Chillies, slit- 6-7
- Fresh Cream- 4 tbsp
- Refined Oil- 6 tbsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Butter- 1 tbsp
Preparation:
- Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
- Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
- Grate the onions and slit the green chillies.
- To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
- Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
- Heat oil in a pan and add the whole spices.
- Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
- Now add the ginger garlic paste and fry on medium heat for 2 mins.
- Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
- Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
- Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
- Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
- Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
- Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
#whitechickencurry #whitechickengravy #mildchickenrecipe #chickencurry #chickengravy #chickenrecipe #spiceeats #spiceeatschicken #spiceeatsrecipes
How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
How to Cut & Clean Chicken -
It serves 4-5 people.
Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry
For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste
Method
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
#ButterChicken #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar #ChickenGravy #ChickenMainCourseRecipe #IndianRecipe
Host: Varun Inamdar
Copyrights: REPL
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Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made by chance by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English phrase butter chicken curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
Mughlai Chicken Handi | मुग़लई चिकन हांडी करी | spicy restaurant style Chicken curry | Chef Ranveer
MUGHLAI CHICKEN HANDI - While there are a lot of Mughlai versions of this dish, this is how I learnt it and love it :) Do try..
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Chicken Patiala -
Chicken Sukka Masala -
Chicken Chole -
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MUGHLAI CHICKEN HANDI
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Marination
1 kg Chicken (thigh & drumstick) चिकन
Salt to taste, नमक स्वादअनुसार
1 no. Green chili, slit into half, हरी मिर्च
1 tbsp Tender Coriander stem, chopped, धनिया के डंठल
1 ½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 cup Curd, beaten, दही
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Fried Onions, तला हुआ प्याज
½ tbsp Coriander leaves, chopped, धनिया पत्ता
2 tsp Fried onion oil, तले हुए प्याज का तेल
For Barista
3-4 large Onions, sliced, प्याज
Oil for frying, तेल तलने के लिए
For Mughali Chicken Handi
1 tbsp Oil, तेल
1 Bay leaf, तेजपत्ता
1 inch Cinnamon stick, दालचीनी
Marinated Chicken, मैरिनेटेड चिकन
½ cup Warm water, गुनगुना पानी
Salt to taste, नमक स्वादअनुसार
1 tsp Prepared Masala, तयार किया हुआ मसाला
1 tsp Chili oil, मिर्च का तेल
For Masala
4 Black cardamom, बड़ी इलायची
6-7 Green cardamom, हरी इलायची
2 Mace, जावित्री
15-20 Black peppercorns, काली मिर्च के दाने
2-4 Cloves, लॉन्ग
½ inch Cinnamon stick, दालचीनी
2-3 Bay leaf, तेजपत्ता
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
For Toasted Almonds
1 ½ tbsp Ghee, घी
4-5 Almonds, sliver, बादाम
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
For Garnish
Toasted Almond, भुना हुआ बादाम
Coriander sprig, धनिया पत्ता
Process
For Marination
In a large bowl, add chicken, salt to taste, green chili, tender coriander stem, ginger garlic paste.
Add curd, degi red chili powder, turmeric powder, coriander powder, fried onions, coriander leaves and marinated well.
Add fried onion oil and mix everything well.
For Barista
In a shallow pan or kadai, add oil, once it’s hot, add onions in small batches and fry until golden brown in color.
Transfer it into a bowl and keep it aside for further use.
For Mughali Chicken Handi
In a handi, add oil, once it's hot, add bay leaf, cinnamon stick and let it splutter.
Add marinated chicken, cover it with the lid and cook on low flame for 15-20 minutes.
Add warm water and mix well. Cook for another 5-10 minutes until the chicken is cooked properly.
Add salt to taste, prepare masala and mix well. Transfer it into a serving dish.
Garnish it with toasted almonds, coriander sprig and serve hot with roti or naan.
For Masala
In a pan, add black cardamom, green cardamom, mace, black peppercorns, cloves.
Add Cinnamon stick, bay leaf, salt to taste and dry fenugreek leaves.
Dry roast on medium flame until the spices turn fragrant.
Transfer it into a tray, add degi red chili powder, asafoetida.
Transfer this into a grinder jar and grind into a fine powder. Keep aside for further use.
For Toasted Almonds
In a pan, add ghee, once it's hot, add sliver almonds, degi red chili powder and toss well.
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Juicy Lemon Chicken | होटल जैसा नींबू चिकन | नींबू चिकन टंगड़ी कबाब easy recipe | Chef Ranveer Brar
LEMON CHICKEN - Ye Chicken recipe hai sabse alag!! Here's my recipe for a juicy, spicy Lemon chicken..
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
Chicken Kali Mirch -
Chicken Dalcha -
Ginger Chicken -
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LEMON CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Primary Marination
1 kg Chicken (thigh & drumstick) चिकन
Salt to taste, नमक स्वादअनुसार
2 tbsp Lemon juice, नींबू का रस
For Ginger Garlic Paste
4 no. Green chillies, less spicy, हरी मिर्च
1 inch Ginger, roughly slice, अदरक
7-8 Garlic cloves, roughly chopped, लहसुन
1 tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
For Second Marination
Primary Marinated Chicken, मैरिनेटेड चिकन
Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट
⅓ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
For Tempering
1 ½ tbsp Oil, तेल
2 Bay leaf, तेजपत्ता
2 Green cardamom, हरी इलायची
Marinated Chicken मैरिनेटेड चिकन
¼ tsp Turmeric powder, हल्दी पाउडर
Little water, पानी
1 tsp Cornstarch slurry, कॉर्नस्टार्च का घोल
1 tsp Lemon juice, नींबू का रस
few Lemon zest, नींबू के छिलके
1 tbsp Coriander leaves, chopped, धनिया पत्ता
For Masala
15-20 no. Black peppercorns, काली मिर्च के दाने
½ tsp Cumin seeds, जीरा
5 no. Green cardamom, हरी इलायची
1 Clove, लौंग
A pinch of fenugreek seeds, मेथी दाना
Salt to taste, नमक स्वादअनुसार
For Garnish
A pinch of Prepared Masala, तैयार किया हुआ मसाला
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Process
For First Marination
In a bowl, add chicken, salt to taste, lemon juice and mix it well. Rest it for 15-20 minutes.
Squeeze out the excess water from the chicken.
Keep it aside for further use.
For Ginger Garlic Paste
In a bowl, add green chillies, ginger, garlic, oil and salt to taste.
Transfer it to a grinder jar and grind into a smooth paste.
Keep it aside for further use.
For Second Marination
In the same bowl, add primary marinated Chicken,prepared ginger garlic paste, curd, salt to taste and mix everything well.
Keep it aside for further use.
For Tempering
In a handi or lagan, add oil, once it's hot, add bay leaf, black cardamom and let it splutter.
Add marinated chicken and saute it for a minute.
Cover it with the lid and cook it for 7-8 minutes or until tender on moderate heat.
Add turmeric powder and saute, add little water, cornstarch slurry, lime juice, lemon zest and get a quick boil.
Finish it with some coriander leaves.
Transfer it to a serving dish and sprinkle some prepared masala.
Garnish it with coriander sprig and lemon wedge.
Serve hot.
For Masala
In a small pan, add black peppercorns, cumin seeds, green cardamom, cloves, fenugreek seeds, salt to taste and dry roast them on moderate heat for a minute.
Transfer it to a grinder jar and make a coarse mixture.
Keep it aside for further use.
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#chickencurry #nimbuchicken #hoteljaisalemonchicken