Restaurant Style Butter Chicken

Ingredients :
Boneless Chicken : about 1 kg. (for better taste, cut into thin small pieces)
For marination ::
Lemon Juice : 1 tblsp.
Red chilli powder : 1 tsp.
Salt : 2 tsp.
Mustard oil : 2 tblsp.
Ginger Paste : 1 tblsp.
Garlic paste : 2 tsp.
Turmeric powder : 1 tsp.

For the gravy ::
Butter : 2 tblsp.(melted)
Oil : 2-3 tblsp. 
Green cardamoms : 4
Cloves : 5-6
Cinnamon stick : 2 (1" piece)
Black peppercorns : 7-8
Onion : 2, medium
Tomato : 3 big, chopped
Ginger : 2 inch piece(made into paste)
Garlic : 8-10 cloves (made into paste)
Green chillies : 3-4 (slitted)
Cashewnuts/almonds : 10-12
Turmeric Powder : 1 tsp.
Red chilli powder : 1 tsp. or to taste
Coriander Powder : 2 tsp.
Garam masala powder : 1 tsp.
Kasuri Methi (dry fenugreek leaves) : 1 tblsp.
Cream : 1/2 cup + 1 tblsp. for garnishing
Fresh coriander leaves for garnishing

How To ::
  • After cleaning, take chicken pieces in a wide bowl. Make a mixture of all the ingredients under "For marination" and apply this marinade to the chicken pieces well and refrigerate for at least three to four hours or overnight for better results.
  • For Making Gravy :: Heat 2 tblsp. oil in a pan, take few chicken pieces from the marinade at a time and fry in medium heat until light brown from all sides. Set aside. [You can also grill or cook the chicken pieces in oven until done]. Keep rest of the marinade sauce aside, we'll use that sauce later in the gravy.
  • Heat rest of the oil in the same pan, add sliced onions there and let them brown a bit. Add green chillies, cashewnuts and tomatoes in there. Saute in medium heat till all of them softens a bit, for about 5 minutes. Remove from heat and let it cool for 5 minutes. Then make a smooth puree of it. You can strain the puree thru a strainer to get a lump-free smooth puree.
  • Now put a fresh pan on the stove and heat, add 2 tblsp. butter in there. Temper with whole spices(cardamoms, cloves, cinnamon, peppercorns), when aroma comes out, add ginger-garlic paste and saute in low flame for couple of minutes, then add the onion-tomato puree in the pan. Add turmeric, red chilli and coriander powder and mix with the puree. 
  • Now add the fried chicken and mix well. Add about a cup of water, season with salt and let it cook till chickens are done. Lastly, add kasuri methi and garam masala and cook for another 5 minutes. Finally, lower the flame and add cream in there. Mix with the gravy and look for another 2-3 minutes. 
  • Remove from heat. Garnish with fresh coriander leaves. 
  • Your restaurant style butter chicken is done. Enjoy with naan and some salad by the side.

Comments