Restaurant style Butter Chicken recipe
Butter chicken is a famous recipe from Northern India made from tandoori cooked chicken, butter, makhani gravy , cream and other flavorings.
Equipment
- Kadai
- Blender
- Grill pan
Ingredients
- 100 g Tandoori chicken or grilled chicken
Gravy
- 150 g Makhani Gravy check above for how to prepare
- 5 g Ginger garlic paste
- 20 g Khova
- 20 g Kashmiri chily powdr
- 5 g Kasoori methi
- As required Salt
- 2 g Sugar optional
- 25 ml Fresh cream
- As requiree Water
Instructions
Makhani gravy
- In a pan add butter, half amount Kashmiri chili powder, bay leaf, cloves and cinnamon and star anise and roughly chopped tomatoes and sauté till it gets mushy.
- Add cashewnuts and sauté for further 6 minutes.
- Remove the bay leaf, cinnamon and cloves and cool the mixture completely.
- Once it is cooled, grind the tomatoes and cashewnuts mixture completely into fine paste.
Marinate and Cook the chicken
- In a bowl add oil, salt, chili powder, coriander powder, jeera powder, kasoori methi, ginger garlic paste, chat masala and lemon juice and stir it up nicely.
- Add hung curd to it and mix it without any lumps. Then add the washed chicken 🐔 and coat the marinade completely throughout.
- Pre heat the tandoor to high temperature nearly 400 degrees. In a skewer rod add the marinated chicken pieces and place it in the tandoor. Cook for 10 to 12 minutes by turning every side at 2 minutes.
- Once cooked remove from skewer and apply butter on top of the chicken tikka and serve with sprinkle of chat masala.
- If you don't have tandoor use pan or direct fire.If you have a metal skewer small ones arrange the chicken pieces in it. Place a grill stand over the gas fire. Place the metal skewers over the grill stand and cook for 10 minutes by turning each side continuously without getting burnt. If using pan, add butter and once heated add the marinated chicken pieces and cook for 10 to 15 minutes according to size of the chicken pieces and serve hot.
Final Gravy
- In a pan add butter, ginger garlic paste and khova and cook till the raw flavor goes for about an minute.
- Then add kashmiri chili powder and Add the grounded tomato puree and cook for 10 minutes. Add salt, little sugar if tomato is total sour and cook for further 5 minutes.
- Add crushed kasoori methi and for 5 minutes. Add the cooked tandoori chicken pieces and add little butter and let it simmer for 5 minutes.
- Finally add cream and mix it well and check the seasoning and serve hot with naan or rice.
Nutrition
Serving: 125g | Calories: 285kcal | Carbohydrates: 1g | Protein: 17g | Fat: 21.5g | Saturated Fat: 9.5g | Cholesterol: 102mg | Sodium: 905mg | Vitamin A: 12.5IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 7.5mg