BUTTER CHICKEN VS CHICKEN TIKKA MASALA RECIPES

Steps:

• step 1
• step 2
• step 3
• step 4
• step 5
• step 6
• step 7

Steps:

• First fry the whole spices with onion slices till light brown.
• Then fry the sliced tomatoes till messy. And lastly fry the cashewnuts with them.
• Discard the whole spices and make the puree using a mixer grinder ( blender).
• Heat one teaspoon oil in a pan and fry ginger garlic paste till raw smell goes off. Then fry the chopped onions till become light brown
• Add red chilli powder, cumin powder, garam masala, coriander powder and turmeric powder and saute for a while
• Pour little water and cook the masala for 30 seconds. Next add the chicken pieces and mix well with the masala and cook for 5 minutes covering the pan on medium heat flame.
• Pour the above prepared tomato onion puree into the pan and cook further 5 - 7 minutes on slow flame.
• Add a small pinch of salt or as per your taste into the gravy. If the gravy become thick then pour water as required and cook the chicken till done. Pour crushed fenugreek leaves and ghee into the gravy and mix well.
• Add some grated cheese into the gravy and cook for one more minute.
• Check the seasoning of the gravy and if required add some salt and spices. Sprinkle some chopped coriander leaves and remove. Serve hot by topping with some grated cheese. Chicken lababdar is ready to enjoy with tandoori roti, naan and Paratha.