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Photo of Restaurant Style Boneless Butter Chicken ! by Anshu Matta at BetterButter
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Restaurant Style Boneless Butter Chicken !

May-24-2017
Anshu Matta
120 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. Ripe tomatoes - 8 to 10
  2. Canned tomato paste/puree(optional) - 1 tbsp
  3. ginger (finely chopped) - 2 inch
  4. garlic (finely chopped) - 5 to 6 cloves
  5. Green chilis (slit) - 2 to 3
  6. cinnamon stick - 1 inch
  7. cloves - 3 to 4
  8. Green cardamom pods - 3 to 4
  9. Black pepper corns - 7 to 8
  10. bay leaf - 1
  11. Kashmiri red chili powder - 2 tsp
  12. Garam masala powder - 2 tsp
  13. coriander powder - 2 tsp
  14. sugar - 2 to 3 tsp
  15. salt - 2 to 3 tsp
  16. vinegar - 2 tsp
  17. Kasoori methi powder - handful
  18. Fresh cream - 2 tbsp
  19. Melted butter - 2 tbsp
  20. Ingredients for Marination (see below):
  21. Boneless chicken breast (cut into thin slices) - 1/2 kg
  22. Whisked yogurt - 2 tbsp
  23. Roasted cumin powder - 2 tsp
  24. Ajwain (carom seeds) powder - 1 tsp
  25. ginger-garlic paste - 2 tsp
  26. lemon juice - 1 tsp
  27. Crushed Kasoori methi - 1 tsp
  28. coriander powder - 1 tsp
  29. salt - as per taste

Instructions

  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.

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Rita Ghosh
Feb-05-2018
Rita Ghosh   Feb-05-2018

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