Restaurant Style Butter Chicken

Name: Restaurant Style Butter Chicken
Cuisine: Indian
Ingredients: 2 Kg Chicken; 1 Lemon Juice; To Taste Salt; 0.5 tsp Turmeric Powder; 1 tbsp Red Chilli Powder; 1.5 tbsp Ginger Garlic Paste; 3 tbsp Curd; 1 tsp Cumin Seeds Powder; 2 tbsp Oil; 5 Cardamom; 5 Clove; 2 Black Cardamom; 1 Mace; 2 Dry Kashmiri Red Chilli; 2 Bay Leaf; 2 Onion Medium Size; 5 Tomato Medium Size; 3 Pieces Green Chilli; 4 Pieces Green Chilli; 1 Handful Coriander Stems; 25 gm Cashew; Oil & Butter; 0.5 tsp Garam Masala Powder (Shazeera); 4 Garam Masala Powder (Cardamom); 4 Garam Masala Powder (Clove); 1 Garam Masala Powder (Cinnamon); 1 tbsp Coriander Powder; 0.33 Cup Curd; 0.5 Cup Water; 85 ml Oil

Serves 1

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Restaurant Style Butter Chicken

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Serves 1

Directions

1Take chicken, add lemon juice, salt to taste, turmeric powder, red chili powder, ginger garlic paste, curd, and cumin powder.
2Mix well and let it marinate.
3In a pot, add oil, whole spices, Kashmiri red chili, and bay leaf.
4Add onions and cook until they become translucent.
5Add tomatoes, green chilies, coriander stems, and cashews.
6Mix and cook until the texture changes.
7Remove from heat and let it cool down.
8In a pan, add oil and butter, then fry the marinated chicken on both sides.
9Once fried, remove the chicken and set aside.
10In a Blendjet portable blender, add the gravy masala, ground garam masala, coriander powder, curd, and water.
11Blend until a silky smooth paste is formed.
12In a lagan, add oil and butter, then add the blended gravy.
13Add salt to taste and red chili powder, then cook for a while.
14Add the fried chicken and cook until the oil separates.
15Finally, add fresh cream, dry fenugreek leaves, butter, and coriander leaves.
16Mix well and cook, then it's ready to serve.

Ingredients

2 Kg Chicken
1 Lemon Juice
To Taste Salt
0.5 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1.5 tbsp Ginger Garlic Paste
3 tbsp Curd
1 tsp Cumin Seeds Powder
2 tbsp Oil
5 Cardamom
5 Clove
2 Black Cardamom
1 Mace
2 Dry Kashmiri Red Chilli
2 Bay Leaf
2 Onion Medium Size
5 Tomato Medium Size
3 Pieces Green Chilli
4 Pieces Green Chilli
1 Handful Coriander Stems
25 gm Cashew
Oil & Butter
0.5 tsp Garam Masala Powder (Shazeera)
4 Garam Masala Powder (Cardamom)
4 Garam Masala Powder (Clove)
1 Garam Masala Powder (Cinnamon)
1 tbsp Coriander Powder
0.33 Cup Curd
0.5 Cup Water
85 ml Oil
2 tbsp Butter
To Taste Salt
1 tbsp Red Chilli Powder
0.33 Cup Fresh Cream
1 Handful Dry Fenugreek Leaves
2 tbsp Butter
Coriander Leaves

Equipment

potpanBlendjet portable blenderlagan

Restaurant Style Butter Chicken

Restaurant Style Butter Chicken

Directions

Ingredients

Equipment

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