How To Make Restaurant Style Butter Chicken

Restaurant Style Butter Chicken

Butter chicken is the ultimate comfort food of all time which is loved by everybody. Butter chicken is a famous North Indian cuisine known as “Murgh Makhani”. In this classic Indian dish, some tender boneless chicken is first grilled which is also known as Tandoori Chicken and then it is simmered in a creamy, aromatic, and spicy tomato sauce. This cuisine is very famous among the people of India and even across the world.

INGREDIENTS:

FOR MARINATION:

• Boneless chicken – ½ kg
• Lemon juice – ¾ tbsp
• Salt - ¼ tsp or as per your taste
• Red chilli powder – ½ tsp
• Turmeric powder – 2 tsp
• Garam masala – ½ tsp
• Dry fenugreek leaves (kasuri methi) – ¾ tsp
• Oil – ¾ tbsp
• Ginger garlic paste – 1 tbsp
• Hung curd or thick yogurt – ½ cup

FOR GRAVY:

• Tomatoes – 4 large
• Cashew nuts (soaked in water) – 16 to 18
• Green chillies (slit) – 2
• Coriander leaves (chopped finely) – 2 tbsp
• Heavy fresh cream – 80-100 ml
• Butter – 2 tbsp
• Ginger garlic paste – 2 tsp
• Cinnamon (dalchini) – 2-inch piece
• Cardamoms (elaichi) – 2
• Cloves (laung) – 2
• Kashmiri red chilli powder – 1 tsp
• Garam masala – ½ tsp
• Dried kasuri methi (crushed) – ½ tbsp
• Sugar – ¼ tbsp
• Salt  - ¼ tsp or as per your taste.

PREPARATION:

FOR CHICKEN MARINATION:

1. Take a bowl and add the boneless chicken, chilli powder, salt, and lemon juice. Mix and let it rest for 20 minutes.
2. Add thick yogurt, turmeric powder, ginger garlic paste, garam masala powder, oil and kasuri methi.
3. Cover and rest the marinated chicken in the refrigerator for at least 12 hours. NOTE: you can keep it as long as you want. The longer the chicken will be a marinade, the more soft, tender, and juicy it will be after cooking.
4. Now take a blender, add the tomatoes and soaked cashew nuts, and make a smooth paste. You can also pass it through a filter for a smoother puree.

FOR ROASTING CHICKEN (STOVETOP METHOD):

1. Take a big pan and add 1 tsp of butter.
2. Add the marinated chicken and cook on high flame till all the moisture evaporates from the chicken.

PROCESS:

1. Heat a large pan with butter and sauté cloves, cardamom, and cinnamon for a minute.
2. Now add slit green chillies, and ginger garlic paste, and fry until it turns aromatic.
3. Now add the cashew tomato paste.
4. Add sugar, salt, and red chilli powder. Mix nicely and cook until the tomato cashew puree becomes thick.
5. When the masala begins to leave the sides of the pan, then add 1 cup of water or as you like for the desired consistency.
6. Mix everything and bring it to a boil. Simmer the masala for about 3 to 5 minutes.
7. Now add the grilled chicken and simmer for about 5 minutes.
8. Add garam masala and crushed kasuri methi. Stir and simmer the mixture for 2 to 3 minutes.
9. Now add the heavy fresh cream and switch off the flame.
10. Garnish with some finely chopped coriander leaves and serve this authentic restaurant-style butter chicken with jeera rice, paratha, or naan.

CONCLUSION:

This Restaurant Style Butter Chicken is ridiculously easy and simple to make. Every non-vegetarian is a fan of this classic cuisine. Nowadays foreigners are also getting mad over this North Indian cuisine because of its lip-smacking taste. Butter chicken is famous for its rich texture and flavors. You can also enjoy its taste even if you are a vegetarian, just add paneer instead of chicken and you are good to go. So, make this easy, delicious and mouthwatering delicacy and enjoy it with your near and dear ones!