Butter chicken roast | Indian Style Butter Chicken Roast Step by step | Sunday Special Recipes

Butter chicken Roast is one of the tasty yet easy chicken roast. My husband friend came home that day suddenly and I started preparing for the lunch menu. I was in a position to try easy yet different menu. I chose Butter chicken roast from here and came very well. The only difference is i added one medium sized onion and increased the quantity of butter, as it started becoming black at the bottom while frying. Try this version and let me know how this came for you.

Some Chicken Recipes for you to view
Ginger Chicken Fry
Crispy chicken Fry
Pepper chicken chettinad dry
Chicken 65
Popcorn chicken
Karaikudi chicken fry

Butter Chicken Roast

Preparation time: 10 min + 4 hrs marination | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken- 1/2 kg 

Chilli powder - 1.5 tsp 

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/5 tsp

Lemon Juice - 2 tbsp
Ginger garlic paste - 1 tbsp

Onion - 1 medium chopped finely 

Curry leaves - 3 springs

Cumin seeds - 1/5 tsp

Butter - 3 tbsp

Salt - as per taste 

Method 

1. Wash the chicken nicely with salt. Dry out the water and add the chilli powder, cumin Powder, coriander powder, turmeric power, salt and lemon juice and ginger garlic paste.

2. Mix all well. And allow to rest for 4 hrs atleast. In fridge means 2 hrs should be fine.

3. In a kadai, add the butter and add the cumin seeds and onion. Fry for a few

Min. Add the curry leaves. 

4. Add the marinated chicken and fry for a min. 

5. Cover and cook the chicken. Let the chicken cook by its own water. Do not add any water. 

6. Finally when all the water got evoprated and chicken colour turns brown, switch off the stove. 

7. Finally, squeeze some lemon juice and serve the roast.

             

Delicious butter chicken roast is ready.  

Notes:
1. This roast is fully made using butter only. So, if you are health consious please avoid this.
2. Spices can be adjusted according to your taste buds.

Tags:Butter chicken roast, Murgh Makhani roast recipe, How to make Butter chicken roast, Indian Butter chicken raost, Chicken Recipes, Sunday Special Recipes, vennai kozhi varuval

Butter Chicken | Murgh Makhani | Restaurant Style Butter Chicken step by step | Chicken Recipes | Sunday Special Recipes

I never thought Butter chicken is so easy to make and tastes great. In hotels I usually order for chicken tikka masala only, so am not aware of this taste. My college friend came to Singapore and after 12 years we planned for a get together. I was so tensed what to prepare for them. Finally I ended up with the below Lunch Menu. Since I was in a hurry that day, never found time to click.

Vegetable Pulao

Babycorn Masala

Butter Chicken

Chicken 65

Chappathi

Vegetable Raita

Fruit Custard

So today we will see how to prepare the Butter Chicken. Recipe I took from Vah Chef.

Butter Chicken Recipe

Preparation time: 15 min (+30 min marination) | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

For Marination

Boneless chicken - 1/2 kg
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Salt - 1/4 tsp

For gravy

Butter - 2 tbsp
Cumin seeds - 1/2 tsp
Onion - 2 medium sized
Tomato - 2 medium sized
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - as per taste
Cashews - 6 to 8
Kasoori methi - 1 tbsp crushed
Tomato Sauce - 2 tbsp
Red food colour - 2 to 3 drops
Cream / Malai - 1/2 can
Sugar - 1 tsp ( + or -)

Coriander leaves for garnishing

Method

1. Wash the chicken with salt and filter out the water completely.

2. Add the salt, chilli powder, coriander powder, Ginger garlic paste and mix well. 

3. Allow to marinate for an hour.

4. In a vessel, add 1 tbsp butter.

5. Add the marinated chicken.

6. Allow the chicken to cook in butter. Do not add any water. Chicken leaves out water and let it cook in that water itself. Cook till all water completely goes off.

7. Remove the chicken and keep aside. In the same pan add the cumin seeds.

8. Add onions and sauté them.

9. Add the salt, chilli powder, coriander powder, cumin powder and cashews. Sauté them well. 

10. Crush the kasuri methi and add it.

11. Add the tomatoes

12. Add little water and let them cook nicely, till tomatoes becomes mushy.

13. Transfer the content to food processor.

14. Grind them to a fine paste.

15. In the same vessel, add the remaining butter.

16. After butter melts, add the ground paste.

17. Add some water. Let it boil.

18. Add 2 drops of red food color and tomato sauce. The gravy should be little watery and should look silky now. ( in step 20, we add cream and gravy will become thick ). So if not watery, add 1/2 cup water.

19. Add the chicken pieces and let them again cook in the gravy for 5 min.

20. Add the cream now. Mix well.

21. Finally add the garam masala and sugar, cook for 3 min and switch off the stove.

22. Garnish with coriander leaves and serve hot.

Yummy and Tasty Butter Chicken is ready

Notes:
1. Add salt carefully, as we add salt during marination itself.
2. You can avoid the garam masala, if children feels the chicken to be bit spicy.
3. Adding food colour is purely optional.
4. Adding sugar enhances the taste.

Tags:Butter chicken, Murgh Makhani recipe, How to make Butter chicken, Butter chicken, Chicken Recipes, Sunday Special Recipes

Karaikudi Chicken Fry | Chicken fry in Karaikudi Style | Easy Chicken Fry Recipes | South Indian Chicken Recipes

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken - Spicy version
Pepper Chicken Chettinad

How to make Karaikudi Chicken Fry

Preparation time:10 min+40 min for marination | Cook Time:15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

Marination
Chicken - 1/2 kg
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Lemon Juice - 1 tbsp
Salt - 1/2 tsp

To grind
Red Chillies - 3
Coriander seeds - 1 tbsp
Pepper - 1 tsp
Cloves - 3 to 4
Cinnamon stick - 2 ( inch - crushed )
Fennel seeds - 1 tsp
Bay leaves - 2
Curry leaves - 1 spring
Grated Coconut -  2tbsp

For Gravy
Oil - 2 tbsp
Mustard seeds - a pinch
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Onion - 2 (chopped finely)
Tomato - 2 (chopped finely)
Garlic - 4 cloves
Ginger paste - 1 tsp
Chilli powder - 1 tsp (check for the spiciness before adding)
Coriander powder - 1 tsp
Coriander leaves - few
Water - as required
Salt - as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

2. Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
3. In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
4. Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.

5. Add the coriander powder and saute again. Now add the ground paste from step 2. 

6. Add required water and allow it to cook.
7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

9. Serve it with hot rice or any roti or naan.

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

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