Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken | How to make Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken

By Rini Pal  |  31st May 2017  |  
0 from 0 reviews Rate It!
  • Photo of Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken by Rini Pal at BetterButter
Restaurant Style Chicken Butter Masala or Punjabi Butter Chickenby Rini Pal
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

275

0

About Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken Recipe

This dish is so popular all over India and is served in most of the restaurants that serve mughlai food. This goes best with some naan or tandoori roti.

Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken is a delicious dish which is enjoyed by the people of every age group. The recipe by Rini Pal teaches how to make Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken step by step in detail. This makes it easy to cook Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken at home. This amazing and mouthwatering Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken takes 30 minutes for the preparation and 45 minutes for cooking. The aroma of this Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken is a good option for you. The flavour of Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken is palatable and you will enjoy each and every bite of this. Try this Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken and impress your family and friends.

Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken

Ingredients to make Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken

  • For marination:
  • chicken – 700 gms (I have used chicken breast with bone)
  • yogurt – 200 gms
  • Kashmiri red chilli Powder – ½ tsp
  • Garam masala Powder – 1 tsp
  • turmeric powder – ½ tsp
  • ginger Paste – 1 tsp
  • garlic Paste – 1 tsp
  • salt – to taste
  • oil – 2-3 tsp
  • butter – 2 tsp
  • FOR GRAVY:
  • onions Paste – ¾ cup
  • ginger Paste – 1 tsp
  • garlic Paste – 1 tsp
  • tomato – 1 cup (Chopped or pureed)
  • cumin Powder – ½ tsp
  • coriander Powder – ¾ tsp
  • Kashmiri red chilli Powder – 1 tsp
  • red chilli Powder – ½ tsp
  • Garam masala Powder – 1 tsp
  • Kasuri Methi/Dry fenugreek Leaves – 2 tsp (Crushed)
  • Fresh cream – ¼ cup
  • oil – 2 tbsp
  • butter – 2 tsp
  • sugar – 1 tsp
  • salt – to taste

How to make Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken

  1. Take chicken and marinate with all the ingredients mentioned under for marination. Marinate for atleast 3-4 hours (preferably for 7-8 hours).
  2. Now in a oven proof dish spread the chicken pieces in single layer and grill for 15-20 minutes each side. Apply some butter on the chicken pieces and do not pour the marination on the chicken. Keep it aside to use it while making gravy.
  3. Now in a kadai or wok add oil and butter and let them heat up.
  4. Add in onion paste and 1 tsp kasuri methi. Sauté it till light brown.
  5. Add in ginger paste, garlic paste and sauté till the raw smell goes off.
  6. Add in chopped tomatoes. Fry till oil separates.
  7. Now add all the dry masalas except kasuri methi. Add the marination and cook again till oil separates.
  8. Add sugar and adjust salt.
  9. Now add in required amount of warm water and bring that to a boil. I used 1 cups of water.
  10. Add in grilled chicken pieces and mix well. Simmer the flame and cover the kadai. Cook on a low heat for 5-10 minutes till the chicken is tender and juicy.
  11. Once the chicken is cooked add in the ¼ cup of fresh cream. I used Amul Fresh Cream.
  12. Now crush in the kasuri methi leaves into the gravy and mix well. Simmer again for couple of minutes.
  13. Switch off the flame and add coriander leaves (optional). I like the smell of kasuri methi and Amul Butter, so I do not use coriander.
  14. Serve with Butter Naan or Whole Wheat Garlic Naan or Vegetable Pulao.

Reviews for Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken (0)

Cooked it ? Share your Photo