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Yummy Delicious "Butter Chicken" made with #Frangoz "Chicken Breast Boneless"

Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken is ridiculously easy to make. The curry sauce is out of this world!

I know you all love food with beautiful, bold flavours, and nothing beats sitting down to a good great curry to finish off a chaotic day. The aromas alone transport you to a completely different world.

The best part about cooking up "Butter Chicken" at home is the ingredients list.

A milder curry when compared to other Indian curries makes Butter Chicken a favourite among families with little ones. You can certainly add as much or as little chili as you wish. In other words, YOU are in total control of how spicy you make it.

As mentioned above, the juicy and tender, flavour infused chicken starts with an easy yogurt marinade made from scratch: plain yogurt, fresh garlic and ginger, and easy to find spices.

You can use #Frangoz fresh boneless, skinless chicken thighs or breasts. We prefer dark meat, but go with what you like.

Buter Chicken, Frangoz Breast, Chicken Curry Cut

How to Make "Butter Chicken" with #Frangoz fresh juicy chicken..

For marination:

1.In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger garlic paste and lemon juice. Mix well.

2.Refrigerate for about 15-20 minutes.

3.Now add curd to the refrigerated mix. Followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour.

4.Roast the marinated chicken in an oven for about 30 minutes until it is three-fourth done.

Prepare the Butter chicken gravy:

1.Heat 2 tsp of oil in a pan with butter.

2.Add cloves, cinnamon stick, mace and cardamom. Saute and then add chopped tomatoes, garlic and ginger. Mix well and then grind well.

3.In another pan, heat another two cubes of butter, along with ginger garlic paste.

4.Add the tomato puree made from the mixture. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Let it simmer.

5.Add green chilli, cardamom powder and cream. Mix well.

6.Serve with a teaspoon of cream over.

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