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

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ByAnshu Matta
Created on 24th May 2017
  • Restaurant Style Boneless Butter Chicken !, How to make Restaurant Style Boneless Butter Chicken !
Restaurant Style Boneless Butter Chicken !by Anshu Matta
  • Restaurant Style Boneless Butter Chicken ! | How to make Restaurant Style Boneless Butter Chicken ! (11 likes)

  • 0 reviews
    Rate It!
  • By Anshu Matta
    Created on 24th May 2017

About Restaurant Style Boneless Butter Chicken !

This non-veg delicacy which is now popular all across the globe finds its origin in the menu of renowned restaurant chain in North India with the name of Moti Mahal Deluxe. The succulent pieces of boneless chicken soaked in silky and rich creamy tomatoey gravy makes it a true delight for every non-veg food lover. While traditionally the recipe makes use of a tandoor to first cook the chicken, I make it often in my home using the OTG. For the full recipe, browse below.

Restaurant Style Boneless Butter Chicken !, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anshu Matta. Restaurant Style Boneless Butter Chicken ! is a dish which demands no explanations, it's a whole world of flavour in itself. Restaurant Style Boneless Butter Chicken ! is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Restaurant Style Boneless Butter Chicken ! by Anshu Matta is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Restaurant Style Boneless Butter Chicken !.

  • Prep Time2Hours
  • Cook Time60mins
  • Serves3People
Restaurant Style Boneless Butter Chicken !

Ingredients to make Restaurant Style Boneless Butter Chicken !

  • Ripe tomatoes - 8 to 10
  • Canned tomato paste/puree(optional) - 1 tbsp
  • Ginger (finely chopped) - 2 inch
  • Garlic (finely chopped) - 5 to 6 cloves
  • Green chilis (slit) - 2 to 3
  • Cinnamon stick - 1 inch
  • Cloves - 3 to 4
  • Green cardamom pods - 3 to 4
  • Black pepper corns - 7 to 8
  • Bay leaf - 1
  • Kashmiri red chili powder - 2 tsp
  • Garam Masala powder - 2 tsp
  • Coriander powder - 2 tsp
  • Sugar - 2 to 3 tsp
  • Salt - 2 to 3 tsp
  • Vinegar - 2 tsp
  • Kasoori methi powder - handful
  • Fresh cream - 2 tbsp
  • Melted Butter - 2 tbsp
  • Ingredients for Marination (see below):
  • Boneless chicken breast (cut into thin slices) - 1/2 kg
  • Whisked yogurt - 2 tbsp
  • Roasted cumin powder - 2 tsp
  • Ajwain (carom seeds) powder - 1 tsp
  • Ginger-garlic paste - 2 tsp
  • Lemon juice - 1 tsp
  • Crushed Kasoori methi - 1 tsp
  • Coriander powder - 1 tsp
  • Salt - as per taste

How to make Restaurant Style Boneless Butter Chicken !

  1. Marinate the chicken with all ingredients listed under marination section and let it rest for at-least 2 hours.
  2. Grill it in OTG at 180 degrees centigrade on broiler mode for 8 to 10 minutes. Stove top grill pan can also be used.
  3. Keep the grilled chicken aside and prepare the gravy.
  4. Chop and blend the tomatoes in a fine puree.
  5. Take a wok and add the butter.
  6. Once oil is hot enough, add in the whole garam masala (cinnamon, bay leaf, black pepper corns, cloves, green cardamom), sliced green chilis, ginger and garlic.
  7. Once garlic and ginger start changing color, add in red chili powder, coriander powder and tomato puree. Put in the canned tomato paste and vinegar too and combine well.
  8. Cover the wok and let simmer for 10 minutes.
  9. After 10 minutes, add in salt and garam masala. If gravy looks too thick, add some water and again let simmer till the tomatoes are fully cooked and oil starts separating from the sides.
  10. When the gravy is fully cooked, strain it to get rid of whole garam masala and ginger/garlic pieces.
  11. Now, to the gravy add cooked chicken pieces and sugar. Mix everything together and let come to a boil.
  12. In the end switch off the gas, let the gravy cool down a bit and then add cream and crushed kasoori methi powder.
My Tip: Make sure while adding the cream, gravy is not too hot as it may result in curdling spoiling all your effort.

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