- Food

Butter/Charcoal Chicken

I will start a Post here wih a Recipe I love to make and I am sure people across globe like this Indian non-veg preparation. Lets have some BUTTER CHICKEN/ CHARCOAL CHICKEN…

Take 500 gms of Boneless chicken if you are fond of Boneless or 1 kg of normal pre-cut chicken (Medium pieces).

Boil chicken and paste of Ginger-Garlic ( 3 tablespooon) in water. Keep stock separately after it.

In a Frying pan on medium heat put Oil and Ghee together in same proportion. Add khada garam masala and Onions 6-7 finely cut and fry till golden brown. Add 2 tomatoes( finely chopped) in the pan. Add Red chilli powder, Kasuri methi, Turmeric powder, Garam Masala powder and SKP masala ( substitue by chicken masala if SKP not available). Add ginger garlic paste 1 table spoon, 2 table spoon Butter and 2 table spoon Tomato sause to the pan after the mixture gets mixed well. Add chicken stock to this mixture as per the thickness you want. Add more stock if you want more of Gravy and less if you want a dry dish. Boil well and keep aside.

Make melon seeds, Cashew and khus khus paste separately and add to the gravy. Mix well. keep on a low flame and add Salt and sugar as per taste.

Roast chicken pieces slightly in a Tandoor or oven a little till the outer layer only becomes semi-hard. Once the pieces edges burn slightly, remove and keep separately.

Shred and add to the mixture and cook for 10 mins on medium flame and another 5 mins on low flame..

Your Butter chicken is ready.

For Charcoal chicken, same recipe as above. Replace the following:

No Tomatos and Tomato sause.

Kasuri methi to be doubled.

Green chilli (finely grinded) instead of red chilli.

Once your chicken is ready, Keep a small empty bowl on top of the chicken. Keep a burned charcoal in the empty bowl and cover the entire Pan with a tight lid. Keep it till you serve ( about 3 mins)

Remove the lid and serve hot..

Uttpal K

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14 thoughts on “Butter/Charcoal Chicken

  1. though i dont eat, the recipe looks good. Please post a veg recipe, especallly a jain recipe too

    1. Sure Tapan, This was my first post. This Blog is for both Veg and Non-Veg food lovers. I will put up what will make you happy soon..:) Thanks for the feeback.

  2. Found your blog through Weekend Cooking. This dish looks delicious! Do you serve it with rice? Also, is it green onions that you used, or white onions? Thanks for posting!

    1. Laurie, you can have it with rice but would taste best with Indian Bread(Roti) If the kasuri Methi component is more with a twist (add corriander/parsley leaves, Turmeric half spoon and Green chillies crushed) for Charcoal chicken , the color turns green. For Butter chicken you will have to add approved food color (red) and avoid the twist we did for Charcoal chicken.:)

    1. Yes Joy. Its liked across all continents if the spices are controlled well. Indians tend to overcook the chicken a bit and love it spicy, but if the chicken is cooked right for eating with half the measure of spices added, it could become a regular dish anywhere..:)

  3. Wow, incredible blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your web site is fantastic, let alone the content!. Thanks For Your article about Fashionable Foods – Butter/Charcoal Chicken .

    1. Been in writing for many years but started blogging recently. friends responsible for encouraging me for this. Do come back regularly.

  4. This one is good and it’s presented in a very nice way. I just learnt to make butter chicken in another way. Well my way is a bit different. Full Power…Good Job.

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