Restaurant Style Butter Chicken

Serves 1
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Directions

  1. 1Take chicken, add lemon juice, salt to taste, turmeric powder, red chili powder, ginger garlic paste, curd, and cumin powder.
  2. 2Take chicken, add lemon juice, salt to taste, turmeric powder, red chili powder, ginger garlic paste, curd, and cumin powder.
  3. 3Take chicken, add lemon juice, salt to taste, turmeric powder, red chili powder, ginger garlic paste, curd, and cumin powder.
  4. 4Mix well and let it marinate.
  5. 5Mix well and let it marinate.
  6. 6Mix well and let it marinate.
  7. 7In a pot, add oil, whole spices, Kashmiri red chili, and bay leaf.
  8. 8In a pot, add oil, whole spices, Kashmiri red chili, and bay leaf.
  9. 9In a pot, add oil, whole spices, Kashmiri red chili, and bay leaf.
  10. 10Add onions and cook until they become translucent.
  11. 11Add onions and cook until they become translucent.
  12. 12Add onions and cook until they become translucent.
  13. 13Add tomatoes, green chilies, coriander stems, and cashews.
  14. 14Add tomatoes, green chilies, coriander stems, and cashews.
  15. 15Add tomatoes, green chilies, coriander stems, and cashews.
  16. 16Mix and cook until the texture changes.
  17. 17Mix and cook until the texture changes.
  18. 18Mix and cook until the texture changes.
  19. 19Remove from heat and let it cool down.
  20. 20Remove from heat and let it cool down.
  21. 21Remove from heat and let it cool down.
  22. 22In a pan, add oil and butter, then fry the marinated chicken on both sides.
  23. 23In a pan, add oil and butter, then fry the marinated chicken on both sides.
  24. 24In a pan, add oil and butter, then fry the marinated chicken on both sides.
  25. 25Once fried, remove the chicken and set aside.
  26. 26Once fried, remove the chicken and set aside.
  27. 27Once fried, remove the chicken and set aside.
  28. 28In a Blendjet portable blender, add the gravy masala, ground garam masala, coriander powder, curd, and water.
  29. 29In a Blendjet portable blender, add the gravy masala, ground garam masala, coriander powder, curd, and water.
  30. 30In a Blendjet portable blender, add the gravy masala, ground garam masala, coriander powder, curd, and water.
  31. 31Blend until a silky smooth paste is formed.
  32. 32Blend until a silky smooth paste is formed.
  33. 33Blend until a silky smooth paste is formed.
  34. 34In a lagan, add oil and butter, then add the blended gravy.
  35. 35In a lagan, add oil and butter, then add the blended gravy.
  36. 36In a lagan, add oil and butter, then add the blended gravy.
  37. 37Add salt to taste and red chili powder, then cook for a while.
  38. 38Add salt to taste and red chili powder, then cook for a while.
  39. 39Add salt to taste and red chili powder, then cook for a while.
  40. 40Add the fried chicken and cook until the oil separates.
  41. 41Add the fried chicken and cook until the oil separates.
  42. 42Add the fried chicken and cook until the oil separates.
  43. 43Finally, add fresh cream, dry fenugreek leaves, butter, and coriander leaves.
  44. 44Finally, add fresh cream, dry fenugreek leaves, butter, and coriander leaves.
  45. 45Finally, add fresh cream, dry fenugreek leaves, butter, and coriander leaves.
  46. 46Mix well and cook, then it's ready to serve.
  47. 47Mix well and cook, then it's ready to serve.
  48. 48Mix well and cook, then it's ready to serve.

Ingredients

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

Equipment

potpanBlendjet portable blenderlagan