Butter Chicken || ബട്ടർ ചിക്കൻ ഉണ്ടാക്കേണ്ടത് ഇങ്ങനെയാണ്|| Restaurant Style butter chicken recipe | Salt N Pepper CurryWorld

A super easy, full flavoured butter chicken recipe that rivals any restaurant or take out!
How To Make Butter Chicken At Home - Restaurant Style Recipe


Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home.

Ingredients - Marination
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Chicken -2kg
Yoghurt -2 Table Spoon
Kashmiri chilly powder-2 Table Spoon
Ginger garlic paste - 2 Tea Spoon
Garam Masala - 3/4 Tea Spoon
Turmeric powder-1/2 Tea Spoon
Salt-As required
Oregano- 1 Tea Spoon
Kasuri methi-1 Tea Spoon
Vegetable oil- 2 Table Spoon
1/2 Lemon juice

Gravy
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Onion -3 medium(sliced)
Tomato -2(puree)
Cardomom (Black)-1
Cardomom(small)- 2-3
Cloves-5
Cinnamon - 1 inch piece -2
Cumin seeds- 1tsb
Bay leaf-2
Green Chilly - 4 nos.
Cashewnut- 15(pasteb)
Red chilly powder-2tsp
Turmeric -1/2 tsp
Butter-4tsp
Vegetable oil- 3-4tbs
Salt- as required
Honey-2tsp
Kasuri methi-1tsp
Coriander leaves- 2tbs chopped
Fresh cream- 3 tbs
Charcoal - 1piece
Ghee- few drops


•Marinate the chicken using all the above ingredients
*you can use either boneless chicken or with bone, here i have used chicken with bone.
Refrigerate the marinated chicken for min 1hr. The longer you marinate, your chicken will taste better.

After 1hr
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•Heat a grilling pan
*If you don't have grilling pan, fry in any other.
•Once hot add some butter and little vegetable oil, so that the butter don't burn
•Now grill the chicken pieces in low flame
•Take care not to burn the chicken, if so it will spoil the taste of our butter chicken
•When one side is done, turn the pieces and fry.
Keep them aside in a bowl
*Traditionally for butter chicken, the chicken is being cooked in the tandoor,
Here we don't have that option, so to get the smoky flavour,
•Take a piece of charcoal and burn it on your stove top and put it in a small steel or glass bowl
•Place the bowl into the large bowl of chicken and add few drops of ghee into the hot coal
*Now you can notice the smoke, at this stage cover the bowl for five minutes.
You will get an intense tandoori flavour.

For gravy
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•Soak the cashews and make fine and smooth paste
•Puree the tomatoes too and keep aside.
•Heat a pan add one black cardomom, 2small cardomom, 4-5 cloves, 1tsp cumin seeds, 4slited green chilly and 2 bay leaves.
•Saute for few seconds and add the sliced onion
•saute untill translucent
•make a coarse paste of onion
•Add tsp butter and add 2tsp kadhmiri chilly powder, turmeric powder and 2tsp of vegetable oil and saute for 1min
•Add the tomato paste and cook untill oil seperates
•Add the onion paste and cashew paste and saute for 2-3 minutes and add 11/2 - 2cups of water
•Add salt and honey according to taste
•Let it boil
•Add the smoked chicken pieces and cook it for 5- 10 min.
•Once the gravy is thick add the kasuri methi, chopped coriander leaves and 2tbs of fresh cream and turn off the flame and serve hot. #Butter_Chicken #Kerala #Cooking #Indian #Recipe indian food chicken curry