Butter Chicken Recipe Restaurant Style

by - March 05, 2017

We've shot the butter chicken recipe before as well, with bones and from scratch, so we roasted the chicken ourselves in the oven. But I wasn't quite happy with that video, and since we've improved quite a lot with video production, I decided to give the boneless easy version of restaurant style butter chicken. So here goes!

For marination:
Curd 1/2 cup
Salt to taste
Red chilly powder 1 tbsp
Chicken tandoori masala 1 tbsp
Red/Orange food colour 1/8th  teaspoon
Boneless chicken 500 gm (Chicken breast pieces cut into cubes)
Ginger Garlic Paste 1 tbsp
Desi Ghee 1 tbsp

For gravy:
Onion 1 big onion chopped
Tomatoes 5 to 6 (Make sure to use red firm tomatoes)
Tomato ketchup 3 tablespoon 
Cream 1 cup
Cashews 15 to 20 
Butter 50 grams or 2-3 tbsp
Sugar 1-2 tablespoon depending on much of the sweet hint you want in the gravy, I used 1.5 tbsp
Kashmiri Red Chilli Powder 1 tbsp
Kasoori Methi 1 tbsp(crushed)
Garam Masala 1/2 tsp
Green Chillies 2(slit)
Nutmeg Powder 1/4th tsp
Jeera Powder 1/4th tsp
Coriander Powder 1 tsp
Ginger Garlic Paste 1 tbsp

1) take boneless chicken in a bowl(washed), followed by salt, red chilli powder, some red/orange food colour, its optional but it'll give a great colour to the chicken exactly like restaurants
2) chicken tandoori masala ginger garlic paste, desi ghee and mix it all well
3) now add smoothened yogurt, mix well
4) let it marinate for 30 minutes, keep it aside
5) add 1 tbsp oil to a heated pan and 1 tbsp butter
6) add red dried chillies, sauté a bit
7) and add chopped onions, cook till translucent
8) now add ginger garlic paste, mix well and sauté for abut 1 minute
9) now add roughly chopped tomatoes and slit green chillies
10) Salt, red chilli powder, coriander powder, garam masala kasoori methi, nutmeg powder as well as jeera powder, add cashews and mix well. Sauté the masala on a medium heat
11) now add sugar and mix it
12) now we'll add my secret ingredient: tomato ketchup
13) On low flame let the masala cook covered with a lid, for about 5-7 minutes, then open it and stir it
14) now we'll cool it down and then grind it in a mixie into a fine paste
15) add butter to a heated pan, now place the marinated chicken pieces
16) sauteé on medium heat for 30-40 seconds
17) let it cook on a low flame for 2-3 minutes
18) after 2-3 minutes open the lid and flip the chicken, and let it cook covered with a lid for 2-3 minutes so the chicken cooks fully
19) Take out all the cooked chicken and add butter to a pan(yes butter, lots of it, after all its butter chicken)
20) we'll strain the paste we made and pour it onto our pan so we get a smooth restaurant style gravy
21) we'll discard the tomatoes' seeds after sieving
22) Mix this silky smooth rich gravy with the butter
23) Now add in the chicken and mix well. Then add cream and mix that well.
24) Add handcrushed Kasoori methi and Garam Masala, mix well
25) Let it cook for 3-4 minutes on a low flame
Take it out and serve in a Kadai preferably, like the one I served in, with cream on top.
Check out the video, its got punjabi music and its a lot of fun!

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