Butter Chicken
ID: 33318efc...
An authentic, rich, and creamy North Indian classic made with tender tandoori chicken cooked in a velvety tomato-butter gravy. It features a unique smoky finish using the traditional dhungar method for that perfect restaurant-quality flavor.
영상 로딩 대기 중...
AI 생성 레시피입니다. 저작권은 원작자에게 있습니다. 구독하여 응원해 주세요!
🍳 요리 흐름
Simmer tomatoes, onions, whole spices, and butter, then blend and strain into a silky base gravy. → Bloom red chilli and coriander powders in butter, then stir in the base gravy, tandoori chicken, cream, and honey. → Add kewra water and toasted fenugreek leaves. → Smoke the curry with hot charcoal and ghee (dhungar method), then garnish and serve.
조리 단계
간단한 조리 순서
Simmer tomatoes, onions, whole spices, and butter, then blend and strain into a silky base gravy. → Bloom red chilli and coriander powders in butter, then stir in the base gravy, tandoori chicken, cream, and honey. → Add kewra water and toasted fenugreek leaves. → Smoke the curry with hot charcoal and ghee (dhungar method), then garnish and serve.
소개
An authentic, rich, and creamy North Indian classic made with tender tandoori chicken cooked in a velvety tomato-butter gravy. It features a unique smoky finish using the traditional dhungar method for that perfect restaurant-quality flavor.
단계 1
In a pot, combine halved tomatoes, sliced onions, garlic, ginger, degi mirch, cloves, cinnamon, bay leaves, black peppercorns, green cardamoms, and 2 tbsp of butter.
단계 2
Pour in 1/2 cup of water, season with salt, then cover and cook on medium heat for about 15 minutes until the tomatoes are completely soft.
단계 3
Blend the soft tomato-onion mixture with a hand blender until smooth, then strain it through a sieve into a bowl to create a silky base gravy.
단계 4
In a separate pan, melt another 2 tbsp of butter. Add red chilli powder and coriander powder, cooking them for about a minute on low heat.
단계 5
Pour the prepared base gravy into the pan, then stir in the fresh cream, honey, and shredded cooked tandoori chicken. Simmer for 3-4 minutes.
재료 목록
중요 사항
Do not let the onions brown during the boiling process; the vibrant red-orange color of the gravy should come purely from the tomatoes and degi mirch.
Kewra water is very strong; strictly use only 1-2 drops so it rounds out the flavor without dominating the dish.
The dhungar (charcoal smoking) step is crucial to replicate the restaurant-style tandoori smoke flavor in home kitchens.
커뮤니티 댓글
대화에 참여하고 XP를 획득하려면 로그인해 주세요!
댓글 로딩 중...