vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Poppy Seeds Butter Chicken

Pepper Chicken Biryani Recipe

Pepper Chicken Biryani Recipe

Easy chicken biryani in pot or pressure cooker that tastes delicious, flavorful and can b...

KUNG PAO CHICKEN

Kung Pao Chicken

A simple way of making chicken Kung Pao ( Indo-Chinese Style) with a nice sauce....

SOYA CHICKEN

Soya Chicken

Soya sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with ...

Chicken Noodles Soup

Chicken Noodles Soup

Chicken Noodles Soup is best easy homemade chicken noodle soup! Made from scratch, light...

Spicy Chettinad Chicken

Spicy Chettinad Chicken

Spicy Chettinad Chicken is a traditional TamilNadu Chettinad special dish which tastes he...

INDIAN SOUP MULLIGATAWNY

Indian Soup Mulligatawny

This delicious Anglo-Indian soup is a product of the British Raj in India. Mulligatawny i...

Poppy Seeds Butter Chicken Recipe, Sabji, How To Make Poppy Seeds Butter Chicken Recipe

Poppy Butter chicken which is also knows as Murgh Makhani, pieces of chicken cooked in butter with poppy seeds sauce which is a favorite specialty in all over India.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make POPPY SEEDS BUTTER CHICKEN

(58 ratings)
14 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
POPPY SEEDS BUTTER CHICKEN
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : February 19, 2019


Ingredients used in POPPY SEEDS BUTTER CHICKEN
• Chicken - 500 grams.
• Poppy seeds - 150 grams.
• Salt - to taste.
• Onions - 1 no.
• Butter - 150 grams.
• Ginger garlic paste - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Turmeric powder - 1/4 tea spoon.
• Kashmiri chili powder - 2 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Garam masala powder - 1/2 tea spoon.
• Lemon juice - 1 no.
• Coriander leaves - 1/2 bunch.
Method:
  • Dry roast poppy seeds on low flame by adding some salt and blend into a smooth powder.
  • Heat oil in a pan, add onion, ginger garlic paste,turmeric powder, curry leaves and butter. Saute for few minutes.
  • Add chicken pieces and cook on slow flame till chicken is all done.Add some salt,pepper powder, chili powder,garam masala powder and mix well. Cook with closed lid by stirring occasionally.
  • Then add poppy seeds powder and mix it well. Add in some water as required and cook on low flame till its dry.
  • Sprinkle some lemon juice and coriander leaves.

Serve it hot.






Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

carm ell Posted on Wed Nov 05 2014

This looks amazing! ?

Reply 0 - Replies
profile image

John Rambo Posted on Wed Nov 05 2014

where is the airfryer??

Reply 0 - Replies
profile image

Milan Limbu Posted on Wed Nov 05 2014

Always <3 your videos?

Reply 0 - Replies
profile image

MrQuagmire26 Posted on Wed Nov 05 2014

oh thank you mr thumma. The ultimate king of Makhanwalas!?

Reply 0 - Replies
profile image

Alkoholwioslaidziwki Posted on Wed Nov 05 2014

Dat intro tho?

Reply 0 - Replies
profile image

MrKevin486 Posted on Wed Nov 05 2014

Looks amazing?

Reply 0 - Replies
profile image

menduphysics Posted on Sat Nov 08 2014

How many non stick pans do you have!?!?!?!?!?! It's so cool!?

Reply 0 - Replies
profile image

Luke Guest Posted on Mon Nov 10 2014

Just so you know, it's "poppy"?

Reply 0 - Replies
profile image

amalina ali Posted on Sat Dec 26 2015

Cant wait to try this at home!?

Reply 0 - Replies
profile image

Craig Mackinnon Posted on Wed Mar 23 2016

YUM !!!!!!?

Reply 0 - Replies
profile image

Dan Webster (Paw Paw) Posted on Sat Jun 25 2016

I got to get me a curry leaf plant, this looks so Fabo!?

Reply 0 - Replies
profile image

Dalia H Posted on Mon Dec 15 2014

to brine the chicken .. soak it in salted water for 2-4 hours .

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter