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Photo of Restaurant Style Butter Chicken by Prasanna Hede at BetterButter
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Restaurant Style Butter Chicken

May-24-2017
Prasanna Hede
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Restaurant Style Butter Chicken RECIPE

No more going to restaurants for Butter Chicken - make this at home and devour !

Recipe Tags

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

Ingredients Serving: 4

  1. 250 gms chicken,washed,cleaned,skinless,bonless or with bone(I used chicken pieces with bone)
  2. For marination:
  3. 1 teaspoon turmeric powder
  4. 1 teaspoon red chili powder
  5. 1 Tablespoon Tandoori masala Powder
  6. salt as per need
  7. 2 Tablespoons ginger-Garlic Paste
  8. a pinch Red / Orange Food color
  9. For masala I
  10. 2 Tablespoons butter,melted
  11. 1 Medium onion,sliced
  12. 1 Medium tomato,sliced
  13. a handful cashewnuts
  14. 1 Teaspoon Kasoori methi
  15. 12 Black peppercorns
  16. 1/4th Cup Milk
  17. For masala II
  18. 2 Tablespoons butter,melted
  19. 3 Bayleaves,crushed
  20. 6 Green cardamoms
  21. 1/2 mace,blade
  22. 6 cloves
  23. 1 cinnamon Stick,1"
  24. 1 teaspoon coriander seeds
  25. 1 teaspoon cumin seeds
  26. 2 Petals star anise
  27. 1 teaspoon fennel seeds
  28. Additional:
  29. 2 Sprigs cilantro,chopped
  30. 2 Tablespoons + more as per your choice(I added a lot) butter,melted
  31. salt as per need
  32. 1 teaspoon sugar
  33. 1/4th Cup Milk / cream
  34. 1 Teaspoon Kasoori methi

Instructions

  1. Firstly,wash the chicken pieces thoroughly.
  2. Add all the mentioned under "For Marination" to a mixing bowl.
  3. Add chicken pieces and mix well,so that all the ingredients are coated on to chicken pieces well.
  4. Keep the marinated chicken for 15 minutes.
  5. Meanwhile make Masala I.
  6. In a heavy bottom pan,add butter and add onion,tomato,cashewnuts,kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy.
  7. Keep this aside to cool.
  8. When cooled grind them with milk to a smooth paste.
  9. In the same pan,add the marinated chicken pieces and roast them on high flames till cooked and outer skin is slightly charred.
  10. When done,take all the pieces on a plate and let them cool.
  11. Now,make Masala II.
  12. In the same pan,add butter and add all ingredients mentioned under Masala II and fry them on low flame till fragrant.
  13. Let the masala cool.
  14. When cooled,grind to a smooth paste by adding little water.
  15. Now,shred the chicken pieces.
  16. In the same pan,add butter(here I added 2 Tablespoons) and to this add cilantro chopped.
  17. Fry for a minute,then add masala I.
  18. Fry the masala for 1/2 a minute then add another tablespoon butter.
  19. Again fry this for 1/2 minute and when the oil starts separating,add the masala II.
  20. Add salt,sugar and shredded chicken.
  21. Add milk or cream as per choice to make gravy.
  22. Add kasoori methi and mix once.
  23. Do not cook this for long.
  24. Serve with Kulcha / Naan/ Roti/Rice!

Reviews (1)  

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Neeraj Kumar Singh
Jul-21-2017
Neeraj Kumar Singh   Jul-21-2017

Woowww!

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