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HOW TO MAKE RESTAURANT STYLE !! BUTTER CHICKEN !! AT HOME

Anita Patel August 09, 2020
 RESTAURANT  STYLE
BUTTER CHICKEN
AT HOME



Chunks of grilled chicken cooked in a smooth buttery  and creamy tomato based gravy is called as Butter Chicken. It is a popular Indian dish made with chicken, spices, tomatoes, curd, cashew nuts and cream. It is originated from Northern India in 1948.

INGREDIENTS - 

FOR THE MARINATION OF CHICKEN - 
  • Chicken                                 - 500 grams
  •  Curd                                     - 1/2 cup
  •  Ginger Garlic Paste              - 2 tsp
  •  Garam Masala Powder         - 2 tsp
  •  Kashmiri Red Chili Powder - 1 tbsp
  •  Red Chili Powder                 - 1 tsp
  •  Cumin Powder                      - 1 tsp
  •  Salt                                        - as per taste
  •  Lemon Juice                          - 1/2 lemon
  •  Food Colour                          - 2 pinch (optional)
  •  Corn Flour                             - 1 tbsp
  •  Oil                                          - 1/2 tbsp
 
FOR THE GRAVY - 
  • Oil                                         - 2 tbsp
  •  Butter                                   - 1 tbsp + Oil - 1 tbsp
  •  Onion                                   - 1 (chopped)
  •  Tomatoes                              - 4 (chopped)
  •  Ginger                                  - 1/2 tbsp (chopped)
  •  Garlic                                   - 1 tbsp
  •  Cashew nut                          - 18  
  •  Bay Leaf                              - 1
  •  Cinnamon                            - 1/2 inch
  •  Black Cardamom                 - 1
  •  Green Cardamom                 - 2
  •  Cloves                                  - 2
  •  Kashmiri Red Chili Powder - 1 tbsp
  •  Garam Masala Powder         - 1 tsp
  •  Coriander Powder                - 2 tsp
  •  Red Chili Powder                 - 1 to 2 tsp
  •  Turmeric Powder                  - 1/4 tsp
  •  Sugar                                     - 1 tbsp
  •  Tomato Ketchup                   - 2 tbsp
  •  Fresh Cream                         - 1/2 cup
  •  Salt                                       - as per taste
  •  Kasuri Methi                         - 1 tsp
  •  Green Chili                            - 2
PROCEDURE -
 
FOR MARINATION -- 
  • In a bowl, combine chicken with curd, ginger garlic paste, garam masala powder, kashmiri red chili powder, red chili powder, cumin powder, salt, lemon juice, food colour, corn flour and oil. Mix it well. Marinate the chicken for at least 1/2 an hour (or over night if you have much time).  


  • Heat 1 tbsp oil in a pan. Fry the chicken pieces until browned from both the sides. Keep aside. 

  • If you use oven, then preheat the oven for 15 minutes in 240 C. Place the chicken  on a greased tray and grill for 20 to 30 minutes. 

  • Heat 1 tbsp oil in a pan and add onion, tomatoes, bay leaf, cinnamon, black cardamom, green cardamom, cloves, garlic, ginger, cashew nuts, green chili and salt.Mix it . Cover it and cook till tomato softened.

  • Cool the tomato onion masala.Grind into a fine paste. Strain the paste with a sieve.

  • Heat 1 tbsp oil and 1 tbsp butter in a kadhai or pan. Add kashmiri red chili powder and turmeric powder. Mix it well. Add the tomato onion puree and 1/2 cup of water in to it and stir to make a smooth sauce. Add 2 tsp coriander powder and 1 tsp red chili powder. Mix it well.


  • As the sauce begins to boil add chicken pieces and cook for 4 minutes. 


  • Add fresh cream, tomato ketchup, sugar, kasuri methi and garam masala powder. Mix it well and cook for 2- 3 minutes on low flame. Switch off the flame. Add 1 tbsp butter in to it.

  • Your restaurant style Butter Chicken is ready to serve. Garnish with cream and coriander leaves.


  •  Serve it with plain rice, roti or naan.



  

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