Butter Chicken Fry

Butter Chicken Fry

Prep Time: 30 min
Cook Time: 20 min
Ready In: 50 min

Ingredients:

• Chicken - 300 g
• Curd - 1 tbsp
• Red chili powder - 3 tsp
• Turmeric - 1/4 tsp
• Ginger-garlic paste - 2 tsp
• Water - 1/2 cup
• Butter - 2 tbsp
• Curry leaves - 10-12
• Green chili - 4-5
• Salt - to taste
• Red food color (optional)

Directions:

1. Cut the chicken into medium size pieces. Marinate with curd, ginger garlic paste, turmeric, salt, and red chili powder. Leave aside for 20-30 minutes.
2. Add the marinated chicken to a pressure cooker with the water. Pressure cook until one whistle blows. Add red food color, if preferred.
3. Add the butter to a kadai. Add the green chilis and curry leaves. Add the cooked chicken. Cook in a low-medium flame until the water boils out and the butter separates. Stir occasionally. BUtter chicken fry is ready!

Cut the chicken into medium size pieces. Marinate with curd, ginger garlic paste, turmeric and red chili powder. Leave aside for 20-30 minutes.

Add the marinated chicken to a pressure cooker with the water. Pressure cook until one whistle blows. Add color powder, if preferred.

Add the butter to a kadai. Add the green chilis and curry leaves. Add the cooked chicken. Cook in a low-medium flame until the water boils out and the butter separates. Stir occasionally.

Butter chicken fry is ready!

Serving Suggestions:

• Can be served as an appetizer with lemon pieces.
• Tastes good with rice and biriyani. Tastes good with paruppu or rasam rice.