How to make Restaurant Style Butter Chicken at home by chef Harpal Singh Sokhi learn some professionals tips and tricks..Follow: http://harpalssokhi.com/https://www.facebook.com/chefharpalsokhi/https://twitter.com/harpalsokhihttps://www.instagram.com/chefharpalsokhi/?hl=enThanks for watching!List Of IngredientsTandoori Chicken 1/2oil 1 TbspGinger Juliennes 1 inchGreen Chilli Julliennes 2- 3kashmiri red chilli powder 1 1/2 tspButter 1/4 CupFresh cream 4 Tbsp (Keep some for garnish as well)kasoori methi 1tsp (Keep some for garnish as well)Coriander spring for garnish.Honey 1 Tbsponion cubes 1 No. largeTomato Cubes 6 to 8 no.cashew nuts 3 Tbsp or whole cashew nuts 10 to 12Pumpkin Seeds 1 TbspGinger garlic paste 1 1/2 TbspGreen cardamom 5 to 6 no.mace 1/2sahi jeera 1tspsalt to tasteMethod: step 1: boil water in a pan, add onions, add tomatoes, add cashew nuts, pumpkin seeds, Ginger garlic paste, green cardamom, mace, sahi jeera, salt and mix it wellStep 2: Cover and cook for 15 mins until tomatoes become pulpy and onions get cooked.step 3: switch off the flame, and cool down the mixture and grind it in small quantity to a fine paste.step 4: Remove the mixture in a bowl and keep it aside.step 5: take a oil in a pan, add ginger Juliennes, Green Chilli Juliennes, add remaining ginger garlic paste,Step 6: saute the mixture for a minuteStep 7: strain the mixture in a panStep 8: cover the wok with the lid, mix the mixture cook it properly..Step 9: add red chilli powder, Butter and cover it to cook for 6 to 8 minsStep 10: Cut the tandoori chicken to piecesStep 11: add chicken in the gravy and cook for 2 to 3 minutesStep 12: add fresh cream, kasoori methi and honeyStep 13: mix it well. and garnish with fresh cream, kasoori methi, Coriander spring Step 14: serve and Enjoy!
