Restaurant Style Butter Chicken
Ingredients
Marination
boneless chicken (boneless)
500 g
ginger-garlic paste
2 tbsp
hung curd
180 g
turmeric powder
0.5 tsp
red chilli powder
1 tbsp
garam masala
1 tsp
salt
1 tsp
oil
3.5 tbsp
lemon juice
1 tbsp
Masala Base
butter
1 tbsp
cloves
5 pcs
cardamom
2 pcs
cinnamon
0.5 inch
bay leaf
1 pcs
onion
2 pcs
tomato
3 pcs
ginger
1.5 inch
garlic
9 pcs
Kashmiri red chillies
4 pcs
cashew
11 pcs
Kashmiri chilli powder
2 tsp
coriander powder
0.75 tsp
cumin powder
1 tsp
garam masala
1 tsp
salt
1 tsp
water
0.5 cup
Butter Chicken
butter
1 tbsp
green chillies (slit)
2 pcs
Kashmiri chilli powder
1 tsp
water
0.5 cup
fresh cream
1.5 tbsp
kasuri methi
1 tsp
coriander leaves
1 handful
Instructions
Marinate the chicken
Combine chicken with ginger-garlic paste, hung curd, turmeric, red chilli powder, garam masala, salt, oil and lemon juice. Mix well and let it marinate for at least 30 minutes.
Roast the marinated chicken
Heat a little oil in a pan and roast the marinated chicken on medium-high flame until it gets mild charred flavor.
Prepare the masala base
Melt butter in a pan, add cloves, cardamom, cinnamon, bay leaf, onion, tomato, ginger, garlic, Kashmiri red chillies, cashew, Kashmiri chilli powder, coriander powder, cumin powder, garam masala, salt and water. Cook well.
Grind and strain the masala
Grind the cooked masala mixture to a smooth paste and strain it.
Assemble the butter chicken
Melt butter in a pan, add slit green chillies and Kashmiri chilli powder. Add the grinded paste with water, then the roasted chicken. Simmer and finish with fresh cream, kasuri methi and coriander leaves.
Serve
Serve hot with naan or rice.
Original recipe
Storage
Store in an airtight container. Reheat gently to avoid separating the cream.
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