Butter Chicken Recipe I How to Make Butter Chicken at Home I बटर चिकन I Pankaj Bhadouria
Whoever said that a restaurant style butter chicken cannot be made at home is in for a surprise! Because today we are going to make a restaurant style butter chicken at home!
The components of a restaurant style butter chicken are tandoori chicken tikka, a makhani gravy and then finally the two are finished together.
So for this restaurant style butter chicken, we are first going to make a tandoori Chicken tikka without a tandoor! And then we will make a makhani gravy. Then we will finish the gravy with the chicken and enjoy the restaurant style butter chicken!
Let’s check out the recipe of the a restaurant style butter chicken!
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Recipe :
Butter Chicken
Preparation Time: 30 minutes + Marination Time
Cooking Time: 40 minutes
Serves: 3-4
Ingredients:
For the Chicken Tikka:
750g boneless chicken
250 ml hung yoghurt
1 tsp cumin powder
2 tbsp ginger garlic paste
2 tbsp mustard (sarson) oil
2 tbsp fresh lime juice
Salt to taste
1 tsp garam masala
1 tsp black pepper
1 tsp finely chopped green chilies
2 tbsp Kashmiri red chili powder
Butter to baste
For the Gravy:
1 kg tomatoes
1 large onion
2” ginger
7-8 garlic cloves
10-12 cashew nuts
1 bay leaf
1 cinnamon stick
2 green cardamoms
1 tbsp Kashmiri red chili powder
2 tbsp butter
1 tbsp oil
½ tsp caraway seeds
1 tsp garam masala
1 tsp black pepper powder
1 tbsp kasuri methi
¼ cup cream
1 tsp honey
Salt to taste
Method:
Rub the chicken pieces with 1 tsp salt, 1 tbsp lemon juice and set aside for 20 minutes.
Meanwhile heat mustard oil till lukewarm. Add the red chili powder and blend well. Add all the remaining ingredients and mix well.
Squeeze out all the moisture from the chicken and rub well with the prepared marinade.
Marinate the chicken for 6-7 hours in the refrigerator.
Keep a live burning coal in a bowl and keep it in the middle of the chicken. Pour 1 tbsp mustard oil over it and cover immediately. Secure tightly so that no smoke escapes. Allow the smoke to settle down and rest for 15 minutes.
Heat a large pan till very hot. Keep the chicken pieces over it and sear the chicken. When it colours on the underside, flip and cook on the other side too.
Place a wire grill over the gas stove flame and place the cooked chicken pieces over it. Allow to char a bit. Remove from heat and reserve.
Roughly chop the tomatoes and the onion. Place tomatoes, onions, ginger, garlic, cashew nuts, ½ tbsp red chili powder, bay leaf, cardamoms, cinnamon stick in a pan. add 2 cups water, cover and simmer for 20-25 minutes till the tomatoes are well cooked. Remove from heat. Cool. Remove the bay leaf and the cinnamon stick and grind the mixture to a smooth paste. Pass through a sieve to remove any tomato skin or seeds.
Heat the butter and oil in a pan. add the remaining chili powder and allow to release its colour. Add the prepared paste, garam masala, pepper powder, salt to taste and bring to a boil. Add the chicken tikka and simmer for a few minutes. Add cream, honey and mix well. Top with crushed kasuri methi and serve garnished with more cream.
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