BUTTER CHICKEN | Delicious Healthy Country Chicken Recipe | Chicken Curry Recipes | Village Cooking

Ingredients−50servings+

• Country Chicken Meata large quantity
• HandGround Turmeric Pastea large ball
• HandGround Chilli Pastea large ball
• HandGround Ginger & Garlic Pastea large bowl
• Curda large bowl
• Lemon Juicefrom 2 lemons
• HandGround Garam Masalaa large bucket
• Crystal Saltto taste
• Butter5 blocks
• Traditionally Made Gingelly Oila large bucket
• Oniona very large tray, thinly sliced
• Tomatoa large tray, thinly sliced
• Cashew Nutsa large plate
• Dry Chillia large plate, chopped
• Wateras needed
• Whole Spices for Garam Masalaa large quantity (bay leaves, star anise, cinnamon, cardamom, cloves, fennel seeds)

Directions▶ Start cooking

1. Roast whole chickens over an open fire to remove feathers.
2. Chop the roasted chickens into small pieces.
3. Wash the chopped chicken pieces thoroughly with water.
4. Grind fresh turmeric into a paste using a stone grinder.
5. Grind ginger and garlic into a paste using a stone grinder.
6. Grind red chilies into a paste using a stone grinder.
7. Dry roast whole spices (bay leaves, star anise, cinnamon, cardamom, cloves, fennel seeds) in a pan over fire.
8. Grind the roasted whole spices into garam masala using a stone grinder.
9. Place the chopped and washed chicken in a large tray.
10. Add the hand-ground turmeric paste to the chicken.
11. Add the hand-ground chili paste to the chicken.
12. Add the hand-ground ginger and garlic paste to the chicken.
13. Add curd to the chicken.
14. Squeeze lemon juice over the chicken.
15. Add the hand-ground garam masala to the chicken.
16. Sprinkle crystal salt over the chicken.
17. Mix all ingredients thoroughly with the chicken until well coated.
18. Cover the marinated chicken and set aside.
19. Place a large cooking pot over an open fire.
20. Add 4 blocks of butter to the hot pot and let it melt.
21. Add the marinated chicken to the pot and cook until it releases its juices and is tender.
22. Remove the butter-cooked chicken from the pot and set aside.
23. Place another large cooking pot over an open fire.
24. Add gingelly oil to the hot pot.
25. Add sliced onions to the pot and sauté until translucent.
26. Add sliced tomatoes to the pot and cook until softened.
27. Add cashew nuts to the pot.
28. Add chopped dry chilies to the pot.
29. Add crystal salt to the mixture and continue to sauté.
30. Remove a portion of the sautéed onion, tomato, cashew, and chili mixture from the pot.
31. Grind this sautéed mixture into a fine paste using a stone grinder, adding water as needed.
32. Add 1 block of butter to the pot (where the onions and tomatoes were sautéed) and let it melt.
33. Add the ground masala paste to the melted butter.
34. Add water to the masala paste and stir.
35. Add crystal salt to taste.
36. Add the butter-cooked chicken to the masala.
37. Stir well to combine and cook until the curry thickens.
38. Serve the butter chicken curry with rice.

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