Restaurant style butter chicken

 

 

Restaurant style butter chicken

Butter chicken is a famous north Indian dish. This Punjabi dish is loved by most of the people all over the world.

Here is a butter chicken recipe similar to what they serve at the restaurant

 

 

Ingredients

Chicken-1kg (cut in to small pieces)

For the first marination

·         Lemon juice-2tbsp.

·         Kashmiri chili powder-1tbsp

·         Chaat masala-1/2 tsp

·         Salt to taste

For the second margination

·         Curd-1cup

·         Ginger garlic paste-2tbsp

·         Butter-1tbsp

For the gravy

·         Butter -1tbsp

·         Ginger garlic paste-2tbsp

·         Green chili chopped-1tsp

·         Kashmiri chili powder-1tsp

·         Tomatoes -4

·         Kasoori methi-3/4 tsp

·         Garam masala powder-3/4 tsp

·         Honey-1tbsp

·         Cashews-12(grind it to a fine paste)

·         Fresh cream-1/4 cup

·         Coriander leaves for garnishing

 

Method

·         Marinate the chicken pieces with salt, lemon juice, chaat masala and chili powder and keep for 15 minutes

·         Meanwhile hung the curd in a muslin cloth to remove the extra water and add to the chicken along with ginger garlic paste and refrigerate for 2to 3 hours

·         Arrange the chicken pieces on a nonstick oven proof tray and apply the butter using a brush.

·         Preheat the oven at 200 degree Celsius and grill the chicken pieces for almost 20 minutes or till it is cooked (turn the chicken pieces half way through and brush the remaining butter).   Keep it aside.

·         Blanch the tomatoes, remove the skin and grind it to a paste.

·         Heat butter in a pan add ginger garlic paste and green chilies and sauté for 2 minutes.

·         Add red chili powder, half teaspoon garam masala powder and half teaspoon kasoori methi powder and stir for another 3 minutes (till the raw smell is gone).

·         Now add the tomato paste and salt and simmer for 2 minutes.

·         Add a cup of water and allow it to boil.

·         Add the chicken pieces and close the lid and simmer it for 5 minutes.

·         Open the lid add cashew paste,the remaining garam masala , kasoori methi powder and boil it for another 2 minutes.

·         Finally add the fresh cream (keep a table spoon for garnishing) and switch off the gas.

·         Garnish with coriander leaves and fresh cream and serve with naan, chappathy, puri or bhatura.