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

By Anshu Matta  |  24th May 2017  |  
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  • Restaurant Style Boneless Butter Chicken !, How to make Restaurant Style Boneless Butter Chicken !
Restaurant Style Boneless Butter Chicken !by Anshu Matta
  • Prep Time

    2

    Hours
  • Cook Time

    60

    mins
  • Serves

    3

    People

165

0





About Restaurant Style Boneless Butter Chicken ! Recipe

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 ! is a popular aromatic and delicious dish. You can try making this amazing Restaurant Style Boneless Butter Chicken ! in your kitchen. This recipe requires 120 minutes for preparation and 60 minutes to cook. The Restaurant Style Boneless Butter Chicken ! by Anshu Matta has detailed steps with pictures so you can easily learn how to cook Restaurant Style Boneless Butter Chicken ! at home without any difficulty. Restaurant Style Boneless Butter Chicken ! is enjoyed by everyone and can be served on special occasions. The flavours of the Restaurant Style Boneless Butter Chicken ! would satiate your taste buds. You must try making Restaurant Style Boneless Butter Chicken ! this weekend. Share your Restaurant Style Boneless Butter Chicken ! cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Anshu Matta for inputs. In case you have any queries for Restaurant Style Boneless Butter Chicken ! you can comment on the recipe page to connect with the Anshu Matta. You can also rate the Restaurant Style Boneless Butter Chicken ! and give feedback.

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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