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

14 reviews
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ByDhrubaa 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 (353 likes)

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

Restaurant Style Butter Chicken, a succulent delicacy which is famous all over the world. Restaurant Style Butter Chicken is one dish which makes its accompaniments tastier. With the overflow of flavours, Restaurant Style Butter Chicken has always been everyone's favourite. This recipe by Dhrubaa De Mukherjee is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Restaurant Style Butter Chicken, just the perfect situation when you realise that you need to know how to make the perfect Restaurant Style Butter Chicken. So, at that time you can try out this delicious recipe by Dhrubaa De Mukherjee. The recipe of Restaurant Style Butter Chickenis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Restaurant Style Butter Chicken is 150 minute. This recipe of Restaurant Style Butter Chicken is perfect to serve 4. Restaurant Style Butter Chicken is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • 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 (14)

swaleha kalim23 days ago
Delicious. .

Sharmila Mosesa month ago
Excellent What exactly is tomato paste

Renu Kumar2 months ago
Wonderful recipe n so light in eating. Thanks a lot for sharing it. Each time I made I got lot of compliments.

Ananya Roy Pratihar5 months ago
what about the second marinade

Prashant Sawanta year ago
2nd marinade made of what? no details

jyoti varangaonkara year ago

Felcy Rodriguesa year ago
delicious wow....

harshitha ka year ago

Maithili Thangkhiewa year ago
Amazing chicken recipe :)

Tahseen Fathimaa year ago
looking yummy and delicious-

Narinder Lambaa year ago

shashi poojaria year ago

Kota Sonalia year ago
looking yummy* :ok_hand:

Namu Manandhar2 years ago
great recipe! and the dish looks absolutely delicious :D