Ditto Restaurant Style Butter Chicken recipe by Cooking with Benazir
Easy Creamy Butter Chicken Recipe
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Ingredients Easy Creamy Butter Chicken Recipe
500 Gms Boneless Chicken
1 Tbsp Curd
1 Tsp Chilli Powder
½ Tsp Salt
½ Tsp Garam Masala
½ Tsp Chat Masala
¼ Tsp Dried Fenugreek Leaves
1 Tsp Ginger Garlic Paste
2 Tbsp Oil
1 Onion
5 Dried Red Chillies
7-8 Cashews
5 Tomatoes
½ Tsp Salt
2 Tbsp Oil
2 Tbsp Oil
2 Tbsp Butter
1 Tsp Ginger Garlic Paste
1 Tsp Chilli Powder
1 Tsp Coriander Powder
½ Tsp Cumin Powder
Little Salt
1 Pinch Turmeric Powder
1/3 cup Fresh Cream
½ Tsp Dried Fenugreek Leaves
½ Tsp Sugar
2 Pinch Garam Masala Powder
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ബട്ടർ ചിക്കൻ | Butter Chicken Recipe | Restaurant style perfect and easy Malayalam Recipe
A very popular name which comes to our mind when we hear North Indian Dish; its undoubtedly Butter Chicken. With no solid reason, its always a pleasure to indulge in this perfect rich Chicken dish. A sense of accomplishment fills your heart when you cook it. The rich texture, appealing flavour and aesthetic factor plays the role in this feeling. Even though there are a number of steps involved, the finger-licking end results make it all worth the effort. Friends, try this Butter Chicken Recipe and please post your feedback.
#butterchicken #butterchickenrecipe
???? SERVES: 4
???? INGREDIENTS
Chicken (ചിക്കൻ) - ½ kg
Ginger-Garlic Paste (ഇഞ്ചി-വെളുത്തുള്ളി അരച്ചത്) - 2 Tablespoons
Kashmiri Chilli Powder (കാശ്മീരി മുളകുപൊടി) - 2 Tablespoons
Lime / Lemon Juice (നാരങ്ങാനീര്) - ½ Tablespoon
Salt (ഉപ്പ്) - ¾ Teaspoon
——————
Butter (വെണ്ണ) - 3+2 Tablespoons
Onion (സവോള) - 2 Nos (250 gm)
Green Chilli (പച്ചമുളക്) - 2 Nos
Cashew Nut (കശുവണ്ടി) - 20 Nos
Ginger-Garlic Paste (ഇഞ്ചി-വെളുത്തുള്ളി അരച്ചത്) - 2 Tablespoons
Tomato (തക്കാളി) - 5 to 6 Nos (500 gm)
Kashmiri Chilli Powder (കാശ്മീരി മുളകുപൊടി) - 2 Tablespoons
Garam Masala (ഗരം മസാല) - ½ Teaspoon
Hot Water (ചൂടുവെള്ളം) - 2 Cups (500 ml)
Vinegar (വിനാഗിരി) - ½ Tablespoon
Salt (ഉപ്പ്) - 1½ Teaspoon
——————
Tomato Sauce (ടൊമാറ്റോ സോസ്) - 2 Tablespoons
Kasuri Methi (കസൂരിമേത്തി) - ½ Tablespoon
Fresh Cream - ¼ Cup (60 ml)
Butter (വെണ്ണ) - 1 Tablespoon
Sugar (പഞ്ചസാര) - ½ Tablespoon (optional)
Ginger-Garlic Paste Recipe:
Garam Masala Recipe:
???? STAY CONNECTED
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ഈ യൂട്യൂബ് ചാനലിൽ നോക്കി നിങ്ങൾ തയാറാക്കിയ ഭക്ഷണത്തിന്റെ ഫോട്ടോകൾ പങ്കുവെക്കുവാനായി ഒരു ഫേസ്ബുക് ഗ്രൂപ്പ് ഉള്ള കാര്യം എല്ലാ സുഹൃത്തുക്കളുടെയും ശ്രദ്ധയിൽപ്പെടുത്തുന്നു. ഗ്രൂപ്പിന്റെ പേര് Shaan Geo Foodies Family എന്നാണ്. എല്ലാവരെയും സ്നേഹത്തോടെ ഗ്രൂപ്പിലേക്ക് സ്വാഗതം ചെയ്യുന്നു.
Lemon Chicken Restaurant Style | How To Make Lemon Chicken | Lemon Chicken Recipe | Chef Ashok
Lemon Chicken Restaurant Style | How To Make Lemon Chicken | Lemon Chicken Recipe | Chef Ashok
Is Video mai maine apko Hotel Aur Restaurant Style Lemon Chicken Bnane ki Authentic Recipe share ki hai.Ye khane mai bahut hi Tasty hota hai.
Ingridients:-
Boneless Chicken 250 gm
Lemon juice 1 no
Lemon Zest
Salt to taste
Crushed Black pepper 1 tsp
Ginger Garlic Paste 1 tsp
Onion Large 1 no
Kaju 12-15
Garlic Cloves 7-8
Ginger 1 inch
Oil 3 tbsp
Salt to taste
Coriander Stump chopped
Lemon grass 1 tsp
Butter 15 gm
Cream 1-2 tsp
#Lemonchickenrecipe #Lemonpepperchicken #Nonvegfoodrecipe #Cookingwithchefashok
CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE
Chicken Malai Handi | Murgh Malai Handi | Creamy Chicken Recipe | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Malai Chicken | Chicken Malai Curry | Chicken Handi Recipe | Chicken Curry
Ingredients for Chicken Malai Handi:
(Tsp - teaspoon; Tbsp - tablespoon)
- Boneless Chicken thighs - 500 gms (cut into 2” pieces)
For Marination:
- Salt- 1 tsp
- White Pepper Powder- 1 tsp
Onion-Cashew Paste:
- Onion, sliced- 2 medium (130 gms)
- Cashew nuts- 12 nos
- Green Chillies, cut- 3
Whole Spices:
- Green Cardamom- 5
- Cloves-5
- Black Peppercorns- 12
Spice Powders:
- White Pepper Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 3/4 tsp
- Nutmeg Powder (Jaiphal)- 1/4 tsp
Other Ingredients :
- Ginger Garlic paste- 2 tsp
- Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water
- Fresh Cream- 4 tbsp
- Oil- 3 tbsp
- Butter (optional)- 1 tbsp
- Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp
Preparation:
- Clean and cut the boneless thighs into 2” pieces.
- Grind the white peppercorns or use readymade white pepper powder.
- Grate the Nutmeg (Jaiphal) into a powder.
- Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins.
- For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts.
- Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool.
- Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste.
- For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later.
Process:
- Heat oil in a wok or kadai and add the whole spices.
- Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins.
- Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing.
- Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown.
- Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins.
- Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates.
- Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender.
- Remove the lid and add the fresh cream. Give a mix and add another 50 ml water.
- Cover and cook on low heat for another 5 mins till oil separates.
- Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves).
- Mix and simmer on low heat for 2 mins.
- Serve with roti or naan.
#chickenmalaihandi #murghmalaihandi #creamychickenrecipe #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #spiceeatsrecipes #spiceeatschicken
Chilli Chicken Recipe | Restaurant-Style Chilli Chicken Dry | Tasty Chinese Recipe | Cookd
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To watch our recipe videos in Tamil, visit here:
Chilli Chicken is a popular and spicy #IndoChineseStarterRecipe. In this #ChilliChicken tender pieces of chicken are deep-fried until crispy and tossed in a freshly made chilli sauce. Give this delicious #RestaurantStyleChilliChicken recipe a try and share your feedback in the comments section.
Chilli Chicken Recipe:
Chicken Boneless - 250 grams
Batter:
Corn Flour - 2 tbsp
Maida - 2 tbsp
Black Pepper Powder - ¼ tsp
Salt - ¼ tsp
Water - 3 tbsp
Oil - To Deep fry
Chilli Paste:
Dried Red Chilli - 6 nos
Water - 1 Cup
Oil - 2 tsp
Chilli Sauce:
Oil - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Ginger (finely chopped) - 2 tsp
Green Chilli (roughly chopped) - 1 no
Onion (cubed) - 1 no
Capsicum (cubed) - 1 no
Chilli Sauce - 1 tbsp
Tomato Sauce - 2 tbsp
Soy Sauce - 2 tsp
Vinegar - ½ tsp
Salt - ½ tsp
Black Pepper Powder - ¼ tsp
Corn Flour - 2 tsp
Water - ¼ Cup
Spring Onion - 2 tbsp
Cooking Instructions:
1. Bring 1 Cup of water to a boil. Add the red chillies and cook for 5 minutes.
2. Add the cooked red chillies to the mixer grinder and grind it into a smooth paste.
3. In a pan, heat 2 tsp of oil. Add the ground chilli paste. Cook this until the oil separates from the chilli paste.
4. In a mixing bowl, add cornflour, maida, salt, pepper and water. Mix to form a batter to deep-fry the chicken pieces.
5. Add chicken pieces to the batter.
6. Heat oil in a deep frying pan and deep-fry the chicken pieces for around 3-4 mins or until it is cooked. Keep Aside.
7. In another pan, to make Chilli sauce, heat oil, add the chopped garlic and ginger. Saute this until the garlic turns golden brown. Add the chopped green chilli.
8. Add the cubed onions and cubed capsicum and continue to saute for a minute.
9. Add the chilli paste, chilli sauce, tomato sauce, soy sauce, vinegar, salt and pepper. Mix well and cook for 2 minutes.
10. Mix 2 tsp of cornflour in ¼ cup of water to form a slurry.
11. Add the cornflour slurry to the pan.
12. Mix well, once the sauce is in the desired consistency, add the batter-fried chicken cubes and toss for a minute.
13. Add the chopped spring onions and remove from heat.
14. Serve hot as an appetizer.
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Restaurant Style Chili Chicken with Secret Tips - Dry Chicken Chilli Recipe
Restaurant Style Chili Chicken with Secret Tips - Dry Chicken Chilli Recipe
In this video I am going to share Dry Chili Chicken recipe with all the secret tips and tricks chef use in Restaurants. Watch the complete recipe. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
#ChiliChicken #ChickenChili #KanaksKitchen
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▬▬▬▬INGREDIENTS▬▬▬▬
300 gms Boneless Chicken
Salt
1/2 tsp Black Pepper Powder
1/2 tsp Red Chili Powder
2 tsp Ginger Garlic Paste
1 tsp Vinegar
2 tsp Soy Sauce
1 Beaten Egg
3 tbsp Maida (All Purpose Flour)
3 tbsp Corn Flour
Oil for Frying
For sauce:
2 tbsp Oil
1 tbsp Ginger Finely Chopped
1 tbsp Garlic Finely Chopped
3-4 green chilies
Spring Onion White
Onion Cut in Cubes
Capsicum/Bell Pepper cut in Cubes
Salt & Pepper
3 tbsp Tomato Sauce
1 tbsp Chili Sauce
2 tbsp Soy Sauce
1 tbsp Corn Flour
1/2 cup water
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Fridge -
Microwave -
Kadai -
Tawa -
Vegetable Chopper -
Frying Pan -
Cookware Set -
Cookware Set (Gifting) -
Induction Pressure Cooker -
Hand Mixer -
Oven Toaster Grill -
Mixer Grinder -
Grill Sandwich Toaster -
Silicon Muffin Moulds -
Camera I use:
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