Ingredients of Margarine Chicken

5 Servings
1 kilograms chicken
1 kilograms tomato
4 green chilli
1 tablespoon dried fenugreek leaves
1 1/2 teaspoon salt
25 gm butter
1 teaspoon sugar

For Marination

1/2 teaspoon red chilli
1 tablespoon ginger paste
1 tablespoon red chilli powder
1 cup thick acrid curd
1 tablespoon garlic paste
2 tablespoon baked masala
For Decorating
1/2 cup new cream

Instructions to make Butter Chicken

Stage 1
To set up this fundamental course dish recipe, wash the chicken pieces under running water and wipe them off with a kitchen fabric. Marinate the chicken pieces in a bowl by combining as one curd, ginger-garlic paste, red chilli powder, roasted chicken masala, salt (to taste) and leave it for 4-5 hours in the refrigerator.

Stage 2
Place a container over medium fire and intensity 1 tablespoon of oil in it. Add the marinated chicken pieces when the oil is hot and cook for 10 minutes. The chicken will become dry, practically firm.

Stage 3
All the while, begin setting up the sauce by hacking the tomatoes into 4 pieces and adding them in a dish with 1/2 cup of water. Place the container over medium fire and let the tomatoes get delicate. Move these in a blender container and mix the boiled tomatoes into a puree. Strain the blend in a little bowl for eliminating knots and seeds.

Stage 4
Heat a dish over medium fire and add a bit of spread in it. At the point when the spread has liquefied, add ginger-garlic glue, red stew powder and green chillies in it. Saute these for some time and pour the mixed tomato puree in it. Mix it well and let it bubble. Add the chicken pieces in it and blend these in. Presently, add sugar and salt in it. Put a cover on the container and cook for 15 minutes.

Stage 5
Sooner or later, eliminate the cover and sprinkle fenugreek passes on top to add flavor to your dish. When the sauce has thickened, move the dish in a bowl and embellishment with new cream and coriander leaves. Serve hot to appreciate.

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