1Start by slicing the chicken breast, or chicken thighs, thinly for even and faster cooking.
2Start by slicing the chicken breast, or chicken thighs, thinly for even and faster cooking.
3Start by slicing the chicken breast, or chicken thighs, thinly for even and faster cooking.
4For marinade, take mixing bowl, add Mustard oil and Kashmiri Red chilli powder, mix well to bleed it's natural red colour.
5For marinade, take mixing bowl, add Mustard oil and Kashmiri Red chilli powder, mix well to bleed it's natural red colour.
6For marinade, take mixing bowl, add Mustard oil and Kashmiri Red chilli powder, mix well to bleed it's natural red colour.
7Further add the remaining marinade ingredients and mix well.
8Further add the remaining marinade ingredients and mix well.
9Further add the remaining marinade ingredients and mix well.
10Now add the thinly sliced chicken, mix and coat well and keep it marinated for at-least an hour or two, but incase if you have time keep it for as long as you can for more juicy and flavourful chicken, please do not go beyond 20 hours in the fridge or else the chicken may spoil.
11Now add the thinly sliced chicken, mix and coat well and keep it marinated for at-least an hour or two, but incase if you have time keep it for as long as you can for more juicy and flavourful chicken, please do not go beyond 20 hours in the fridge or else the chicken may spoil.
12Now add the thinly sliced chicken, mix and coat well and keep it marinated for at-least an hour or two, but incase if you have time keep it for as long as you can for more juicy and flavourful chicken, please do not go beyond 20 hours in the fridge or else the chicken may spoil.
13Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.
14Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.
15Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.
16Once it's been marinated and smoked, set a grill pan or any pan and grill the chicken on both the sides until golden brown in colour, you can also grill them oven for 5-6minutes at 220°C.
17Once it's been marinated and smoked, set a grill pan or any pan and grill the chicken on both the sides until golden brown in colour, you can also grill them oven for 5-6minutes at 220°C.
18Once it's been marinated and smoked, set a grill pan or any pan and grill the chicken on both the sides until golden brown in colour, you can also grill them oven for 5-6minutes at 220°C.
19Once the chicken is grilled let them cool for a while and shred them in thin strips. Keep aside for later use.
20Once the chicken is grilled let them cool for a while and shred them in thin strips. Keep aside for later use.
21Once the chicken is grilled let them cool for a while and shred them in thin strips. Keep aside for later use.
22Set a stock pot on medium heat, add oil, jeera and sliced onions, saute until onions are light golden brown.
23Set a stock pot on medium heat, add oil, jeera and sliced onions, saute until onions are light golden brown.
24Set a stock pot on medium heat, add oil, jeera and sliced onions, saute until onions are light golden brown.
25Further, add garlic, Ginger, Green chillies, powdered spices, whole chillies and green cardamom, mix well and cook for a minute.
26Further, add garlic, Ginger, Green chillies, powdered spices, whole chillies and green cardamom, mix well and cook for a minute.
27Further, add garlic, Ginger, Green chillies, powdered spices, whole chillies and green cardamom, mix well and cook for a minute.
28Now, add tomatoes, cashew nuts, coriander stems with its roots, salt to taste and butter, mix and cook on medium high heat for 5 minutes.
29Now, add tomatoes, cashew nuts, coriander stems with its roots, salt to taste and butter, mix and cook on medium high heat for 5 minutes.
30Now, add tomatoes, cashew nuts, coriander stems with its roots, salt to taste and butter, mix and cook on medium high heat for 5 minutes.
31Further lower the heat, cover and cook for 25-30 minutes on medium low heat. Stir in intervals to avoid from sticking to the pan and burning.
32Further lower the heat, cover and cook for 25-30 minutes on medium low heat. Stir in intervals to avoid from sticking to the pan and burning.
33Further lower the heat, cover and cook for 25-30 minutes on medium low heat. Stir in intervals to avoid from sticking to the pan and burning.
34Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.
35Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.
36Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.
37Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you're in hurry you can add ice cubes and grind it.
38Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you're in hurry you can add ice cubes and grind it.
39Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you're in hurry you can add ice cubes and grind it.
40Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.
41Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.
42Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.
43Then lets assemble the butter chicken together which is a very easily thing to do. So lets do it.
44Then lets assemble the butter chicken together which is a very easily thing to do. So lets do it.
45Then lets assemble the butter chicken together which is a very easily thing to do. So lets do it.