Restaurant Style BUTTER CHICKEN- Classic and unique North Indian gravy made with marinated and grilled chicken.

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RESTAURANT STYLE BUTTER CHICKEN



 Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy made with tomato, butter, and a special spice blend as a base.


Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and fesh cream add to the sweetness and richness of the dish. 


 


Ingredients :

Chicken- 1/2 kg

Oil - 4 tbsp

Butter - 3 tbsp

Tomato - 5 

Onion - 3

Ginger garlic paste- 1 tbsp 

Kashmiri Chilli powder - 2 tsp

Chicken masala - 2 tsp

Cashew - 10 nos 

Cinnamon - 1 small stick 

Clove - 2 

Bay leaves  - 1

Jeera - 1 tsp

Fennel seeds - 1 tsp

Green chilli - 1 

Kasuri methi 

Fresh cream 

Salt 


To Make Spice Powder:


◦ Cinnamon 

◦ Clove 

◦ Jeera 

◦ Fennel seeds 

◦ Bay leaf 


Preparation:

◦ Chicken Marination 



1. Clean and wash the chicken thoroughly. 

2. Marinate the chicken by adding,

  • Chicken
  • Ginger Garlic Paste
  • Kashmiri Chilli Powder
  • Chicken Masala 
  •  Salt

3. Cover with plastic wrap and refrigerate for atleast an hour or overnight.

◦ Tomato Puree 

1. Boil the tomatoes, blanch and make puree out of it.

◦ Onion Paste 

1. In a kadai , add oil, roughly chopped onion and cashew, saute it till the onion turns golden colour. 

2. Once it gets cooled , transfer it to a blender and make a fine paste.

◦ Spice Powder 

1. Now , it’s time to make some magic 🪄, we are going to make a masala for butter chicken. For tat Take a kadai , dry roast the spices listed under spice powder.

2. Once it’s gets cooled , transfer it to a blender and make a fine powder or add water and make smooth paste 

◦ Cooking Chicken 

1. Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.

2. Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.

3. once the chicken is cooked transfer it to a plate, It add extra tastes to the gravy.

◦ Making Gravy 

1. Take an iron kadai or heavy bottom kadai, add butter , jeera, green chilli, Kashmiri chilli powder den add the paste one by one..

2. Now add tomato puree, onion paste and finally spice powder paste and salt .. keep on stir it without the bottom getting stick to the pan.

3. Once everything blends well allow it to cook for one boil.

4. Add chicken to the gravy and mix well.

5. You can get nice aroma now itself 

6. Now crush the kasuri  methi and add it to the gravy.

7. Finally garnish with fresh cream.Tats it!! 

8. Ready to serve our Restaurant style butter chicken.. Serve with Roti/ Nan/ Phulka/ Pulav..

9. Don’t forget to try and do comment us how it came out.


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