Restaurant Style Butter Chicken
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
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