Punjabi Cooking Recipe | Butter Chicken Recipe | Restaurant Style Butter Chicken

Butter Chicken Recipe:-

This post will guide you how to make butter chicken at home that tastes absolutely delicious,creamy and rich. Butter chicken is one of the most popular and delicious dish that's been loved by many across the world. Butter chicken is usually paired with naan or kulcha is a delight which most indians love during their restaurant visit.

                                              There are so many versions of butter chicken that can be found on the internet which are different from the authentic Indian dish. Basically Butter chicken is a chunks of grilled chicken or tandoori chicken which cooked in a smooth buttery and creamy tomato based gravy.Butter chicken was invented by Kundan Lal Gujral, who was the owner of a popular restaurant named Moti Mahal which is in Delhi.

                                                   To make an authentic butter chicken recipe, First we need to grill the chicken. this can be done either in a pan, tandoor or oven. Next cook it up in the rich gravy. In this recipe i am using a pan to grill the chicken.

First Marination for Butter Chicken Recipe:

• 1/2 kg Chicken (Bone-in or Boneless)
• 3/4 tbsp Lemon Juice
• 1/4 tsp Salt
• 1/2 tsp Red Chili powder
  

Second Marination:

• 3/4 tsp Kasuri Methi crushed 
• 1/8 tsp Turmeric or Haldi
• 3/4 to 1 tsp of Garam Masala powder
• 3/4 tbsp Oil
• 1 tbsp Ginger Garlic Paste
• 1/2 cup thick Curd

For Butter Chicken Sauce:

• 2 tbsp Butter
• 1 tsp Ginger Garlic Paste
• 1 Cinnamon (2 inch)
• 2 Green Cardamoms
• 2 Clove
• Pinch Methi Powder
• 1 to 2 Green Chilies
• 4 Large Tomatoes or tinned puree as needed
• 1 tsp chili powder or paprika
• 10 Cashew nuts or blanched Soaked Almonds
• 3/4 to 1 tsp Garam masala powder
• 1/2 tbsp Kasuri Methi crushed or powdered dried
• 1/4 tbsp sugar
• Salt as needed
• 80 to 100 ml chilled cream
• Coriander leaves for garnishing

        How To Make The Recipe

Preparation for Butter Chicken Recipe:

1. First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
2. Next marinate again with yogurt, kasuri methi, oil,turmeric,ginger garlic paste and garam masala powder.
3. Refrigerate for at least 3 to 4 hours. (Overnight works best)
4. Soak almonds or cashews for 1 hour and after make a smooth paste with little water. (you can also make it like thick milk)
5. Puree the tomatoes and set aside. Also make the ginger garlic paste

How to make Butter Chicken:

1. Grill the chicken in an oven or stove top. For stove top method, Add one tsp butter and add the marinade.
2. Fry on high flame till all the moisture goes. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
3. To grill it in oven, preheat the oven to 240 C for at least 20 minutes. Grill it until the meat is cooked well. It may take about 20 to 30 minutes depending on the size of your chicken chunks.
4. Heat a pan with butter. Add cinnamon, cloves and cardamoms. Fry for two minutes.
5. Add ginger garlic paste, green chilies and fry.
6. Next pour the tomato puree. Add red chili powder, sugar and salt.
7. Mix and cook until the tomato puree becomes thick. It also begins to leave the sides of the pan.
8. Pour 1 cup water. Add methi powder, cashew or almond paste. Add more or less water to suit your desired consistency.
9. Bring the mix to a boil and simmer for 3 to 5 minutes.
10. Add kasuri methi and garam masala.
11. Add chicken. Mix and simmer for about 5 to 7 minutes. The chicken should become soft and tender.
12. Add garam masala and kasuri methi.
13. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
14. Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long rice or naan or paratha.