Restaurant Style Butter Chicken Recipe | The Fab Flip

Butter Chicken Recipe | Restaurant Style Recipes | Chicken Recipes | Chicken Makhani | Food

Butter chicken is a very popular, rich, and flavourful dish loved by most people across the world. In the north, it’s also called the Chicken Makhani and is usually paired with butter naan, rumali roti, or fried rice.

This lip-smacking dish contains so many flavors and is so creamy that it seems to be very difficult to prepare. Yes, of course, it takes some time to prepare, but trust me guys it’s not at all difficult. The secret lies behind the blend of the smoked tandoori chicken and the creamy tomato-based curry with some fresh cream.

Without talking much about the recipe and making your mouth water, let’s get into the recipe.

Restaurant Style Butter Chicken Recipe

Prep Time: 15 minutes | Cook Time : 45 minutes | Total Time : 1 hour

Ingredients

For Marinating The Chicken -

• 750 gm chicken pieces

• 1 tsp turmeric powder

• 2 tbsp red chili powder

• 1 ½ tbsp ginger garlic paste

• ½ tsp pepper powder

• 2-3 tbsp thick curd

• 1 tsp coriander powder

• 1 ½ tbsp tandoori masala

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tsp lemon juice

• 2 tbsp Kasuri methi

• 5-6 tbsp oil

• Salt as per taste

For Preparing The Gravy -

• 1 medium-size onion

• 4 medium-size tomatoes

• 1-2 slit green chili

• 4-5 garlic cloves

• ½ piece ginger

• 2-3 cubes of butter

• 1 cup of water

• 1 bay leaf

• 4-5 peppercorns

• 3-4 cloves

• 1-2 green cardamom

• 1 cinnamon stick

• 7-8 cashew

• 1 tsp turmeric powder

• 1-2 tsp Kashmiri red chili powder

• 2 ½ tsp sugar

• 1 tsp finely chopped ginger

• 2 tsp finely chopped garlic

• 1 tsp slit/chopped green chili

• Salt as required

How To Prepare Butter Chicken

Preparation Of Fried Tandoori Chicken -

1. Cleat and make cuts on the chicken pieces.

2. Now for the first marination add 1 tsp turmeric powder, 1 tbsp red chili powder, 2 tsp ginger garlic paste, 1 tbsp salt, and ½ tsp lemon juice.

3. Mix it well and leave it aside for 15-20 mins.

4. Meanwhile, take a bowl and add curd, remaining ingredients - red chili powder, coriander powder, garam masala, tandoori masala, ginger garlic paste, cumin powder, pepper powder, salt and mix it well.

5. Now add the marinated chicken pieces and coat the marination well on to all the pieces.

6. Then add crushed Kasuri methi and 1 tsp oil and mix well.

7. Marinate it overnight or at least for 4-5 hours before frying.

8. Now for frying, heat 2 tbsp of oil and 1 cube of butter in a grilling frying pan.

9. Once the oil becomes hot, add in the chicken pieces and fry until all sides are properly cooked.

10. Repeat it for all pieces and finally transfer it to a bowl or casserole.

11. Now place a small Katori at the middle of the pieces inside the bowl and place a burnt charcoal piece into it.

12. Add 1 tsp butter and close the lid of the casserole to give the chicken pieces a smoked flavor.

13. Leave it for 20-25 minutes as it is.

Preparation of the Gravy -

1. Take a Kadai, add 1 cup of water and allow it to become hot.

2. Once it becomes hot, add roughly chopped onions, tomatoes, green chili, garlic, ginger, whole spices ( cinnamon, cardamom, cloves, peppercorns, and bay leaf), butter, cashews, turmeric powder, Kashmiri chili powder, and some salt.

3. Mix it well and allow it to cook completely on medium to low flame until all the tomatoes become mushy and soft.

4. When the tomatoes and onions are fully cooked, switch off the flame and let it cool completely.

5. Once almost cool, pour it into a blender and blend it to a smooth paste by adding some water.

6. Next, take a strainer and strain out the paste to remove the ungrounded ingredients.

7. If you get a lot of residues, then repeat the above 2 steps until everything is fully blended and strained well to get a smooth creamy paste.

8. Then take a Kadai and add the leftover oil in which the chicken pieces were fried.

9. To it add 1 tbsp of butter and allow it to melt.

10. Now add finely chopped garlic, ginger, and green chilies and saute them for 1-2 mins.

11. Once they release their raw smell add in the prepared smooth gravy to it and give a good mix.

12. Let it simmer for 1-2 minutes and then add the fried chicken pieces to it.

13. Give a good mix and cover and cook for 10-15 minutes on medium to low flame.

14. When done, add some fresh cream and toss some Kasuri methi into it.

15. Give a good mix and let it cook for 2-3 minutes so that the gravy thickens.

16. Finally, add some more cream and serve it hot with some butter naan or fried rice.

Download The Restaurant Style Butter Chicken Recipe PDF

This is a must-try recipe and I am pretty sure that you're gonna love it to the moon and back!