Ingredients:
Prepare Butter Chicken:
- Dahi (Yogurt) hung ¼ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Lemon juice ½ tbs
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Chicken boneless small cubes 400g
- Cooking oil 1 tbs
- Makhan (Butter) 1 tbs
- Cooking oil 1 tbs
- Makhan (Butter) 2-3 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tsp
- Pyaz (Onion) chopped 1 medium
- Tamatar (Tomatoes) chopped 2 medium
- Haldi powder (Turmeric powder) ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Namak (Salt) ¼ tsp or to taste
- Garam masala powder ¼ tsp
- Water ¼ Cup
- Olper’s Dairy Cream ½ Cup
Prepare Chutney:
- Lehsan (Garlic) cloves 11-12
- Sabut lal mirch (Button red chillies) 12-15 (soaked in lukewarm water for 20 minutes & strain)
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Sonth powder (Dried ginger powder) ½ tsp
- Imli pulp (Tamarind pulp) 1/2 Cup
- Water 1/4 Cup or as required
Assembling:
- Paratha
- Pyaz (Onion) sliced
- Hara dhania (Fresh coriander) chopped
- Opler’s Dairy Cream
Directions:
Prepare Butter Chicken:
In a bowl,add yogurt,ginger garlic paste,lemon juice,red chilli powder,coriander powder,salt,Kashmiri red chilli powder & whisk well.
Add chicken and mix well,cover with cling film & marinate for 30 minutes.
In a wok,add cooking oil,butter & let it melt.
Add marinated chicken & mix well until it changes color and cook on medium flame until tender & dries up (approx. 8-10 minutes) & set aside.
In the same wok,add cooking oil,butter & let it melt.
Add ginger garlic paste and mix well.
Add onion,mix well and sauté until translucent.
Add tomatoes,mix well & cook until tomatoes are soft (2-3 minutes).
Add turmeric powder,cumin powder,salt,garam masala powder,mix well & cook on medium flame for 3-4 minutes.
Add water and mix well,cover & cook on medium flame for 4-5 minutes then cook on high flame until oil separates.
Now add cooked chicken and mix well.
Turn off the flame,add cream & mix well,turn on the flame,cook for a minute & set aside.
Prepare Chutney:
In a blender jug,add garlic,button red chillies,cumin seeds,salt,ginger powder,tamarind pulp & blend well.
Add water,blend well & set aside.
Assembling:
On a paratha,add butter chicken,onion,fresh coriander,cream & fold to make a roll,warp in butter paper & serve with chutney (makes 6).
Ajza:
Prepare Butter Chicken:
- Dahi (Yogurt) hung ¼ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Lemon juice ½ tbs
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Namak (Salt) ½ tsp or to taste
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
- Chicken boneless small cubes 400g
- Cooking oil 1 tbs
- Makhan (Butter) 1 tbs
- Cooking oil 1 tbs
- Makhan (Butter) 2-3 tbs
- Adrak lehsan paste (Ginger garlic paste) ½ tsp
- Pyaz (Onion) chopped 1 medium
- Tamatar (Tomatoes) chopped 2 medium
- Haldi powder (Turmeric powder) ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Namak (Salt) ¼ tsp or to taste
- Garam masala powder ¼ tsp
- Water ¼ Cup
- Olper’s Dairy Cream ½ Cup
Prepare Chutney:
- Lehsan (Garlic) cloves 11-12
- Sabut lal mirch (Button red chillies) 12-15 (soaked in lukewarm water for 20 minutes & strain)
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Sonth powder (Dried ginger powder) ½ tsp
- Imli pulp (Tamarind pulp) 1/2 Cup
- Water 1/4 Cup or as required
Assembling:
- Paratha
- Pyaz (Onion) sliced
- Hara dhania (Fresh coriander) chopped
- Opler’s Dairy Cream
Directions:
Prepare Butter Chicken:
Bowl mein dahi,adrak lehsan paste,lemon juice,lal mirch powder,dhania powder,namak aur kashmiri lal mirch powder dal dal ker ache tarhan whisk ker lein.
Chicken dal ker ache tarhan mix karein aur cling film sa cover ker ka 30 minutes kliya marinate ker lein.
Karahi mein cooking oil aur makhan dal ker melt ker lein.
Marinated chicken dal ker rang tabdeel hunay tak ache tarhan mix ker lain aur darmiyani ancch per sukh janay tak paka lein (approx. 8-10 minutes) & side per rakh dein.
Us he karahi mein cooking oil aur makhan dal ker melt ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Pyaz dal ker ache tarhan mix karein aur translucent hunay tak sauté ker lein.
Tamatar dal ker ache tarhan mix karein aur tamatar naram ho janay tak paka lein (2-3 minutes).
Haldi powder,zeera powder,namak aur garam masala powder dal ker ache tarhan mix karein aur darmiyani ancch per 3-4 minutes liya paka lein.
Pani dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein.
Ab cooked chicken dal ker ache tarhan mix ker lein.
Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein,chulha on karein,ek minute kliya paka lein & side per rakh ein.
Prepare Chutney:
Blender jug mein lehsan,sabut lal mirrch,zeera,namak,sonth powder aur imli pulp dal ker ache tarhan blend ker lein.
Pani dal ker ache tarhan blend karein & side per rakh dein.
Assembling:
Paratha per butter chicken,pyaz,hara dhania aur cream dal dein,roll ker ka butter paper mein wrap ker lein aur chutney ka saath serve karein (makes 6).
