Restaurant Style Butter Chicken | How to make Restaurant Style Butter Chicken

4.7 from 15 reviews
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By Dhrubaa De Mukherjee
Created on 22nd Sep 2015
  • Restaurant Style Butter Chicken, How to make Restaurant Style Butter Chicken
Restaurant Style Butter Chickenby Dhrubaa De Mukherjee
  • Restaurant Style Butter Chicken | How to make Restaurant Style Butter Chicken (394 likes)

  • 15 reviews
    Rate It!
  • By Dhrubaa De Mukherjee
    Created on 22nd Sep 2015

Restaurant Style Butter Chicken is delicious and authentic dish. Restaurant Style Butter Chicken by Dhrubaa De Mukherjee is a great option when you want something interesting to eat at home. Restaurant style Restaurant Style Butter Chicken is liked by most people . The preparation time of this recipe is few minutes and it takes 150 minutes to cook it properly. Restaurant Style Butter Chicken is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Restaurant Style Butter Chicken. Restaurant Style Butter Chicken is an amazing dish which is perfectly appropriate for any occasion. Restaurant Style Butter Chicken is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Restaurant Style Butter Chicken at your home.

  • Prep Time0mins
  • Cook Time21 /2Hours
  • Serves4People
Restaurant Style Butter Chicken

Ingredients to make Restaurant Style Butter Chicken

  • 8 - Chicken legs
  • 2 tbsp - lime/lemon juice
  • 2 tsp - salt
  • 2 tsp - red chili powder
  • 1 cup - Greek yogurt or hung yogurt
  • 2 tsp - cumin powder
  • 2 tsp - coriander powder
  • 2 tsp - chili powder
  • 1 tsp - black pepper powder
  • 1 tbsp - chaat masala powder
  • 1 tbsp - garlic paste
  • 1 tbsp - ginger paste
  • 1 tbsp - lime juice
  • 1 tsp - garam masala powder (optional)
  • 1 tbsp - dried fenugreek leaves (optional)
  • 1 tbsp - oil
  • ĵ cup - grated cheese (optional)
  • A few drops of red food coloring
  • Salt to taste
  • Tomatoes medium - 8
  • 3 tbsp - butter/oil
  • cardamoms - 3
  • The Second Marinade : Cloves of garlic minced - 8 to 10
  • Green chili chopped - 1
  • Tomato paste - 2 tsp
  • a few drops of orange food color (optional)
  • red chili powder - 1/2 tsp
  • salt to taste
  • 1 tsp - honey/sugar
  • 1/4 cup - fresh cream
  • 1 tbsp - dried fenugreek leaves crushed

How to make Restaurant Style Butter Chicken

  1. Make 2-3 incisions on each piece of chicken. Mix the ingredients from the 1st marinade–lime juice, salt and chili powder; rub the 1st marinade thoroughly on the chicken pieces, and refrigerate for 15 minutes.
  2. In another bowl mix the ingredients for the 2nd marinade, and marinate the chicken in this mixture for another 45 minutes. Preheat over to 200°C.
  3. Arrange the chicken pieces on a well greased flat baking tray, or over a greased wire rack that sits on a deep baking tray.
  4. Bake the chicken for 30 mins.
  5. Then change the oven setting to high broil, and cook the chicken pieces for 5-6 minutes on each side. Keep checking every 3 minutes to avoid excessive charring.
  6. For the sauce: Broil the tomatoes at the highest temperature possible for 10-12 minutes, or until the skin starts to split and blister. Let them cool down. Then peel the skin off.
  7. Puree the tomatoes using a little water.
  8. Heat butter over medium heat in a non-stick pan.
  9. Add cardamom and bay leaves and wait until they start spluttering (30 secs). Add garlic and chopped green chilies and saute for 30 more seconds.
  10. Add in the tomato puree and tomato paste and let it simmer, stirring occasionally, until the butter/oil has separated (13-15 minutes).
  11. Add chili powder, salt and sugar/honey, and food color. Give it a good stir and let it simmer for 2 more minutes.
  12. Add the tandoori chicken pieces and let it simmer for 3-4 minutes. Reduce heat, add cream and dried fenugreek. Simmer for 2-3 more minutes. Adjust seasoning before removing from heat.
  13. Garnish with a drizzle of fresh cream and cilantro/coriander leaves (optional).
  14. Serve hot with naan, pita, or rice.
My Tip: For the sauce: You can also immerse the tomatoes in boiling water for a minute or hold them over an open gas flame to peel the skin. But charring the tomatoes a little gives it a much better taste.

Reviews for Restaurant Style Butter Chicken (15)

Reena Girkar13 days ago
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swaleha kalim3 months ago
Delicious. .
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Sharmila Moses3 months ago
Excellent What exactly is tomato paste
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Renu Kumar4 months ago
Wonderful recipe n so light in eating. Thanks a lot for sharing it. Each time I made I got lot of compliments.
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Ananya Roy Pratihar7 months ago
what about the second marinade
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Prashant Sawanta year ago
2nd marinade made of what? no details
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jyoti varangaonkara year ago
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Felcy Rodriguesa year ago
delicious wow....
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harshitha ka year ago
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Maithili Thangkhiewa year ago
Amazing chicken recipe :)
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Tahseen Fathima2 years ago
looking yummy and delicious-
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Narinder Lamba2 years ago
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shashi poojari2 years ago
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Kota Sonali2 years ago
looking yummy* :ok_hand:
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Namu Manandhar2 years ago
great recipe! and the dish looks absolutely delicious :D
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