BUTTER CHICKEN - The Best butter chicken you will ever make! Want to learn how? Watch this step by step recipe and enjoy home cooked butter chicken with family. <br /><br />************************** <br /><br />#recipes4all <br />#butterchicken <br />#butterchickenrecipe <br />#chicken <br /><br />************************* <br />Restaurant Style Butter Chicken <br /><br />Ingredients: <br /><br />Yogurt ½ Cup <br />Ginger garlic paste 2 tbsp <br />Lemon juice 1 tbsp <br />Kashmiri red chilli powder 2 tbsp <br />Turmeric powder ½ tsp <br />Coriander powder 1 tbsp <br />Cumin powder 1 tsp <br />Red chilli powder 1 tsp or to taste <br />Salt 1 tsp or to taste <br />Kasuri methi (Dried fenugreek leaves) 1 tsp <br />Cooking oil 2 tbsp <br />Boneless chicken cubes 1 kg <br />Cooking oil 2 tbsp <br />Marinated chicken <br /><br />Cooking oil 2 tbsp <br />Cumin seeds 1 tsp <br />Cloves 5-6 <br />Cinnamon sticks 2 <br />Ginger 2 inch (sliced) <br />Garlic cloves 8-10 <br />Onion 2-3 large (sliced) <br />Tomatoes 6 large (sliced) <br />Cashew nuts 18-20 <br />Salt 1 tsp or to taste <br /><br />Cooking oil 2 tbsp <br />Butter 4 tbsp <br />Kashmiri red chilli powder 1 tbsp <br />Red chilli powder 1 tsp or to taste <br />Coriander powder 1 tbsp <br />Cream ½ Cup (room temperature) <br />Kasuri methi (Dried fenugreek leaves) 2 tsp <br />Charcoal for smoke <br />Ghee 1 tsp <br />Hara dhania (Fresh coriander) chopped <br />Cream <br /><br />Directions: <br /><br />In a bowl add yogurt, ginger garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder, <br />coriander powder, cumin powder, red chilli powder, salt, dried fenugreek leaves, oil & whisk well. <br /><br />Add chicken & mix well, cover & marinate for 30 minutes. <br /><br />In a pan add cooking oil, marinated chicken cover & cook on medium flame until chicken is tender <br />(10-12 minutes) then cook on high flame until it dries up. <br /><br />In a pan add cooking oil, cumin seeds, cinnamon sticks, cloves, garlic, ginger & sauté for a minute. <br /><br />Add onion, tomatoes, cashew nuts, salt & mix well, cover & cook on medium flame for 8-10 minutes. <br /><br />Turn off the flame and let the mixture cool down to room temperature. <br /><br />Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, <br /><br />strain the puree with a sieve and keep aside for later use. <br /><br />Set a wok on medium heat, add oil and butter, lower the heat and add Kashmiri red chilli powder, red chilli powder, <br />sauté for a minute, mix and further add the strained Makhani gravy base. <br /><br />cook on medium flame for 2-3 minutes, add coriander powder, salt mix well, cover & cook on low flame for 12-15 minutes. keep stirring. <br /> <br />Add cooked chicken, mix well & cook on low flame for 2-3 minutes. Add some hot water if required to adjust the consistency. <br /><br />Lower the flame and add fresh cream, stir well and cook for a minute, do not overcook. <br /><br />Now add, Kasuri methi mix well and cover & simmer on low flame for a minute. check for the seasoning, adjust Salt as required. <br /><br />Give coal smoke for 5 minutes & set aside. <br /><br />Finish it with cream, some freshly chopped coriander leaves. <br /><br />Butter chicken is ready, serve hot with butter garlic paratha or naan or any Indian bread of your choice.
