How to Make Restaurant Style Creamy Butter Chicken Gravy Curry Recipe
Punjabi Special Butter Chicken Curry
Ingredients:
1 packet of Punjabi Chicken Masala
1 tbsp butter
1tbsp oil
½ kg boneless chickens
1 tsp coriander powder
1 tsp garam masala
½ tsp chilli powder
1 cup tomato puree
½ cup thick natural yogurt/ dahi
½ cup thickened cream
Coriander leaves, to garnish
Directions:
1. Marinate chicken with chilli powder and salt to taste and keep aside.
2. Heat oil and half the butter in a large heavy-based saucepan. On a high flame, cook the chicken until it is browned. Remove and keep aside.
3. Add the remaining butter and on a medium flame cook the tomato pureé for 3 minutes. Add in the coriander powder and garam masala and cook for 30 seconds. Pour in 2 cups of water along with the Knorr® Punjabi Chicken Masala and simmer for 5 minutes.
4. Return the chicken to the saucepan adding the dahi and thickened cream. Simmer for another 5 minutes or until the chicken is cooked.
5. Garnish with almonds and coriander and serve with roti. Chef’s Tip: To make this rich dish a little lighter on calories, cook the chicken in an oven for 15 minutes, basting it with butter to keep the meat moist.
Click here for more Non veg Special Recipes
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| Butter Chicken Gravy curry recipe/lallyrecipes |
1 packet of Punjabi Chicken Masala
1 tbsp butter
1tbsp oil
½ kg boneless chickens
1 tsp coriander powder
1 tsp garam masala
½ tsp chilli powder
1 cup tomato puree
½ cup thick natural yogurt/ dahi
½ cup thickened cream
Coriander leaves, to garnish
Directions:
1. Marinate chicken with chilli powder and salt to taste and keep aside.
2. Heat oil and half the butter in a large heavy-based saucepan. On a high flame, cook the chicken until it is browned. Remove and keep aside.
3. Add the remaining butter and on a medium flame cook the tomato pureé for 3 minutes. Add in the coriander powder and garam masala and cook for 30 seconds. Pour in 2 cups of water along with the Knorr® Punjabi Chicken Masala and simmer for 5 minutes.
4. Return the chicken to the saucepan adding the dahi and thickened cream. Simmer for another 5 minutes or until the chicken is cooked.
5. Garnish with almonds and coriander and serve with roti. Chef’s Tip: To make this rich dish a little lighter on calories, cook the chicken in an oven for 15 minutes, basting it with butter to keep the meat moist.
Click here for more Non veg Special Recipes
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