Butter Chicken

51 mins
Serves 4
youtube.com

Directions

  1. 1Thinly slice the boneless chicken breast.
  2. 2Thinly slice the boneless chicken breast.
  3. 3Thinly slice the boneless chicken breast.
  4. 4Prepare the marinade by mixing mustard oil, Kashmiri red chili powder, ginger-garlic paste, coriander powder, cumin powder, turmeric powder, kasuri methi, amchur powder, black salt, garam masala, fresh mint, fresh coriander, and salt.
  5. 5Prepare the marinade by mixing mustard oil, Kashmiri red chili powder, ginger-garlic paste, coriander powder, cumin powder, turmeric powder, kasuri methi, amchur powder, black salt, garam masala, fresh mint, fresh coriander, and salt.
  6. 6Prepare the marinade by mixing mustard oil, Kashmiri red chili powder, ginger-garlic paste, coriander powder, cumin powder, turmeric powder, kasuri methi, amchur powder, black salt, garam masala, fresh mint, fresh coriander, and salt.
  7. 7Add the thinly sliced chicken to the marinade, mix well, and marinate for at least one to two hours (or longer for juicier chicken).
  8. 8Add the thinly sliced chicken to the marinade, mix well, and marinate for at least one to two hours (or longer for juicier chicken).
  9. 9Add the thinly sliced chicken to the marinade, mix well, and marinate for at least one to two hours (or longer for juicier chicken).
  10. 10Smoke the marinated chicken using live charcoal and ghee for 4-5 minutes to impart a smoky flavor.
  11. 11Smoke the marinated chicken using live charcoal and ghee for 4-5 minutes to impart a smoky flavor.
  12. 12Smoke the marinated chicken using live charcoal and ghee for 4-5 minutes to impart a smoky flavor.
  13. 13Grill the chicken in a pan with oil until cooked through. Alternatively, you can grill it in the oven at 250°C for 7-8 minutes.
  14. 14Grill the chicken in a pan with oil until cooked through. Alternatively, you can grill it in the oven at 250°C for 7-8 minutes.
  15. 15Grill the chicken in a pan with oil until cooked through. Alternatively, you can grill it in the oven at 250°C for 7-8 minutes.
  16. 16Let the grilled chicken cool, then shred it into thin strips and set aside.
  17. 17Let the grilled chicken cool, then shred it into thin strips and set aside.
  18. 18Let the grilled chicken cool, then shred it into thin strips and set aside.
  19. 19For the Makhani sauce base, heat oil in a stock pot and saute jeera and sliced onions until lightly colored.
  20. 20For the Makhani sauce base, heat oil in a stock pot and saute jeera and sliced onions until lightly colored.
  21. 21For the Makhani sauce base, heat oil in a stock pot and saute jeera and sliced onions until lightly colored.
  22. 22Add garlic, ginger, green chilies, Kashmiri red chili powder, coriander powder, turmeric powder, kasuri methi, whole Kashmiri red chilies, green cardamom, tomatoes, cashew nuts, coriander stems and roots, salt, and butter to the pot.
  23. 23Add garlic, ginger, green chilies, Kashmiri red chili powder, coriander powder, turmeric powder, kasuri methi, whole Kashmiri red chilies, green cardamom, tomatoes, cashew nuts, coriander stems and roots, salt, and butter to the pot.
  24. 24Add garlic, ginger, green chilies, Kashmiri red chili powder, coriander powder, turmeric powder, kasuri methi, whole Kashmiri red chilies, green cardamom, tomatoes, cashew nuts, coriander stems and roots, salt, and butter to the pot.
  25. 25Cook on medium-high heat for 5 minutes, then lower the heat, cover, and simmer for 25-30 minutes, stirring occasionally.
  26. 26Cook on medium-high heat for 5 minutes, then lower the heat, cover, and simmer for 25-30 minutes, stirring occasionally.
  27. 27Cook on medium-high heat for 5 minutes, then lower the heat, cover, and simmer for 25-30 minutes, stirring occasionally.
  28. 28Once cooked, let the Makhani sauce base cool completely.
  29. 29Once cooked, let the Makhani sauce base cool completely.
  30. 30Once cooked, let the Makhani sauce base cool completely.
  31. 31Blend the cooled Makhani sauce base into a smooth puree using a blender. Strain the puree to remove any solids.
  32. 32Blend the cooled Makhani sauce base into a smooth puree using a blender. Strain the puree to remove any solids.
  33. 33Blend the cooled Makhani sauce base into a smooth puree using a blender. Strain the puree to remove any solids.
  34. 34In a wok, heat butter and oil. Saute chopped onions, garlic, ginger, and slit green chilies until onions are translucent.
  35. 35In a wok, heat butter and oil. Saute chopped onions, garlic, ginger, and slit green chilies until onions are translucent.
  36. 36In a wok, heat butter and oil. Saute chopped onions, garlic, ginger, and slit green chilies until onions are translucent.
  37. 37Add Kashmiri red chili powder and cook for 30 seconds to 1 minute. Then, add the strained Makhani gravy base and stir well.
  38. 38Add Kashmiri red chili powder and cook for 30 seconds to 1 minute. Then, add the strained Makhani gravy base and stir well.
  39. 39Add Kashmiri red chili powder and cook for 30 seconds to 1 minute. Then, add the strained Makhani gravy base and stir well.
  40. 40Add sugar or honey, and simmer for 15-20 minutes, stirring occasionally.
  41. 41Add sugar or honey, and simmer for 15-20 minutes, stirring occasionally.
  42. 42Add sugar or honey, and simmer for 15-20 minutes, stirring occasionally.
  43. 43Add the shredded chicken and stir well. Add hot water to adjust consistency if needed and simmer for 5-6 more minutes.
  44. 44Add the shredded chicken and stir well. Add hot water to adjust consistency if needed and simmer for 5-6 more minutes.
  45. 45Add the shredded chicken and stir well. Add hot water to adjust consistency if needed and simmer for 5-6 more minutes.
  46. 46Stir in toasted kasuri methi and garam masala. Check seasoning, adding salt to taste.
  47. 47Stir in toasted kasuri methi and garam masala. Check seasoning, adding salt to taste.
  48. 48Stir in toasted kasuri methi and garam masala. Check seasoning, adding salt to taste.
  49. 49Reduce heat, stir in butter and fresh cream. Do not overcook. Finish with chopped fresh coriander.
  50. 50Reduce heat, stir in butter and fresh cream. Do not overcook. Finish with chopped fresh coriander.
  51. 51Reduce heat, stir in butter and fresh cream. Do not overcook. Finish with chopped fresh coriander.

Ingredients

  • 1 kg Boneless chicken
  • 1 kg Boneless chicken
  • 1 kg Boneless chicken
  • 1 tbsp Mustard oil
  • 1 tbsp Mustard oil
  • 1 tbsp Mustard oil
  • 2 tbsp Kashmiri Red chilli powder
  • 2 tbsp Kashmiri Red chilli powder
  • 2 tbsp Kashmiri Red chilli powder
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Ginger garlic paste
  • 1 tbsp Dhaniya (Coriander) powder
  • 1 tbsp Dhaniya (Coriander) powder
  • 1 tbsp Dhaniya (Coriander) powder
  • 1 tsp Jeera (cumin) powder
  • 1 tsp Jeera (cumin) powder
  • 1 tsp Jeera (cumin) powder
  • 0.5 tsp Haldi (turmeric) powder
  • 0.5 tsp Haldi (turmeric) powder
  • 0.5 tsp Haldi (turmeric) powder
  • 1 tsp Kasuri methi
  • 1 tsp Kasuri methi
  • 1 tsp Kasuri methi
  • 1 tsp Amchur powder
  • 1 tsp Amchur powder
  • 1 tsp Amchur powder
  • 0.5 tsp Black salt
  • 0.5 tsp Black salt
  • 0.5 tsp Black salt
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 1 tsp Garam masala
  • 1 tbsp Fresh mint
  • 1 tbsp Fresh mint
  • 1 tbsp Fresh mint
  • 1 tbsp Fresh Coriander
  • 1 tbsp Fresh Coriander
  • 1 tbsp Fresh Coriander
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 0.5 cup Thick curd
  • 0.5 cup Thick curd
  • 0.5 cup Thick curd
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 Live charcoal
  • 1 Live charcoal
  • 1 Live charcoal
  • 1 ghee
  • 1 ghee
  • 1 ghee
  • 1 for grilling Oil
  • 1 for grilling Oil
  • 1 for grilling Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 3 medium sized Onions
  • 3 medium sized Onions
  • 3 medium sized Onions
  • 10 Garlic
  • 10 Garlic
  • 10 Garlic
  • 1 inch Ginger
  • 1 inch Ginger
  • 1 inch Ginger
  • 3 Green chillies
  • 3 Green chillies
  • 3 Green chillies
  • 2 tbsp Kashmiri Red chilli powder
  • 2 tbsp Kashmiri Red chilli powder
  • 2 tbsp Kashmiri Red chilli powder
  • 1 tbsp Dhaniya powder
  • 1 tbsp Dhaniya powder
  • 1 tbsp Dhaniya powder
  • 0.5 tsp Haldi powder
  • 0.5 tsp Haldi powder
  • 0.5 tsp Haldi powder
  • 0.5 tsp Kasuri methi
  • 0.5 tsp Kasuri methi
  • 0.5 tsp Kasuri methi
  • 6 Whole kashmiri Red chillies
  • 6 Whole kashmiri Red chillies
  • 6 Whole kashmiri Red chillies
  • 3 Green cardamom
  • 3 Green cardamom
  • 3 Green cardamom
  • 1 kg Tomatoes
  • 1 kg Tomatoes
  • 1 kg Tomatoes
  • 0.33 cup Cashew nuts
  • 0.33 cup Cashew nuts
  • 0.33 cup Cashew nuts
  • 1 small handful Coriander stems & roots
  • 1 small handful Coriander stems & roots
  • 1 small handful Coriander stems & roots
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 1 tsp Oil
  • 1 tsp Oil
  • 1 tsp Oil
  • 1 medium sized Onions
  • 1 medium sized Onions
  • 1 medium sized Onions
  • 3 tbsp Garlic
  • 3 tbsp Garlic
  • 3 tbsp Garlic
  • 1 tbsp Ginger
  • 1 tbsp Ginger
  • 1 tbsp Ginger
  • 2 Green chillies
  • 2 Green chillies
  • 2 Green chillies
  • 1 tbsp Kashmiri Red chilli powder
  • 1 tbsp Kashmiri Red chilli powder
  • 1 tbsp Kashmiri Red chilli powder
  • 1 as required Hot water
  • 1 as required Hot water
  • 1 as required Hot water
  • 1 tsp Sugar/honey
  • 1 tsp Sugar/honey
  • 1 tsp Sugar/honey
  • 1 Grilled chicken shredded
  • 1 Grilled chicken shredded
  • 1 Grilled chicken shredded
  • 0.5 tsp Kasuri methi
  • 0.5 tsp Kasuri methi
  • 0.5 tsp Kasuri methi
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 5 tbsp Fresh cream
  • 5 tbsp Fresh cream
  • 5 tbsp Fresh cream
  • 1 as required Fresh coriander
  • 1 as required Fresh coriander
  • 1 as required Fresh coriander

Equipment

knifemixing bowlsmall bowlgrill pantongsglass coverstock potwooden spatulablenderstrainerwok
Butter Chicken | Clip Recipe