BUTTER CHICKEN - The Best butter chicken you will ever make! Want to learn how? Watch this step by step recipe and enjoy home cooked butter chicken with family.
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Restaurant Style Butter Chicken
Ingredients:
Yogurt ½ Cup
Ginger garlic paste 2 tbsp
Lemon juice 1 tbsp
Kashmiri red chilli powder 2 tbsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Red chilli powder 1 tsp or to taste
Salt 1 tsp or to taste
Kasuri methi (Dried fenugreek leaves) 1 tsp
Cooking oil 2 tbsp
Boneless chicken cubes 1 kg
Cooking oil 2 tbsp
Marinated chicken
Cooking oil 2 tbsp
Cumin seeds 1 tsp
Cloves 5-6
Cinnamon sticks 2
Ginger 2 inch (sliced)
Garlic cloves 8-10
Onion 2-3 large (sliced)
Tomatoes 6 large (sliced)
Cashew nuts 18-20
Salt 1 tsp or to taste
Cooking oil 2 tbsp
Butter 4 tbsp
Kashmiri red chilli powder 1 tbsp
Red chilli powder 1 tsp or to taste
Coriander powder 1 tbsp
Cream ½ Cup (room temperature)
Kasuri methi (Dried fenugreek leaves) 2 tsp
Charcoal for smoke
Ghee 1 tsp
Hara dhania (Fresh coriander) chopped
Cream
Directions:
In a bowl add yogurt, ginger garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder,
coriander powder, cumin powder, red chilli powder, salt, dried fenugreek leaves, oil & whisk well.
Add chicken & mix well, cover & marinate for 30 minutes.
In a pan add cooking oil, marinated chicken cover & cook on medium flame until chicken is tender
(10-12 minutes) then cook on high flame until it dries up.
In a pan add cooking oil, cumin seeds, cinnamon sticks, cloves, garlic, ginger & sauté for a minute.
Add onion, tomatoes, cashew nuts, salt & mix well, cover & cook on medium flame for 8-10 minutes.
Turn off the flame and let the mixture cool down to room temperature.
Once cooled, transfer the mixture to a grinding jar and grind to a fine puree,
strain the puree with a sieve and keep aside for later use.
Set a wok on medium heat, add oil and butter, lower the heat and add Kashmiri red chilli powder, red chilli powder,
sauté for a minute, mix and further add the strained Makhani gravy base.
cook on medium flame for 2-3 minutes, add coriander powder, salt mix well, cover & cook on low flame for 12-15 minutes. keep stirring.
Add cooked chicken, mix well & cook on low flame for 2-3 minutes. Add some hot water if required to adjust the consistency.
Lower the flame and add fresh cream, stir well and cook for a minute, do not overcook.
Now add, Kasuri methi mix well and cover & simmer on low flame for a minute. check for the seasoning, adjust Salt as required.
Give coal smoke for 5 minutes & set aside.
Finish it with cream, some freshly chopped coriander leaves.
Butter chicken is ready, serve hot with butter garlic paratha or naan or any Indian bread of your choice.
