BUTTER CHICKEN --- RESTAURANT STYLE

BUTTER CHICKEN 

RESTAURANT STYLE

Butter chicken is one of the most popular lip smacking recepi found in every Indian restaurant. Butter chicken is prepared with marinated chicken pieces that are shallow fried and then transferred to a boiling gravy made with a blend of butter, cashews, onion, ginger garlic, tomato and special spices. Cashews are added to get thickness and richness for this dish. This unique flavour and aromatic spices makes butter chicken a popular Indian Delicious dish.

Butter chicken has a unique taste and flavor due to the use of butter and fresh cream. It's not too spicy. So people can enjoy their taste without any fear of spiciness and burning of their tongue. You can served this as a side dish for chapathi, parotta, fried rice, lemon rice etc.

Butter chicken is the best recepi that you must try once in your life. Then you will think how it is easy to make  at your home. It tastes absolutely delicious, aromatic, creamy and rich.  Adding fresh cream at the end of cooking Provides enough richness that is similar to the tastes of restaurant butter chicken. In my recipe I used only butter to make this delicious recipe. So  it is very easy to make everyone happy and satisfied.

Here I used medium sized chicken pieces. In authentic recepi uses boneless chicken. But here, my husband and kids loves chicken with bone. So I prefer chicken with bone for making tasty butter chicken. I didn't use any other oil. I used salted butter for roasting masala and frying chicken pieces.  Marinated chicken pieces are shallow fried in melted butter. Then these aromatic golden colour fried  chicken pieces are added to the roasted and  blended mix of thick gravy makes it flavorful and amazing.

Let's follow my simple recipes to make restaurant style butter chicken at home.

INGREDIENTS

Chicken - 1 kg

Onion - 3 

Tomato - 2 

Ginger - 1 small piece ( 1 inch long)

Garlic - 6 cloves

Cashew - 12

Dried Red chilly - 5

Biryani Masala - 1/2 tsp

Turmeric powder - 1/2 tsp

Kashmiri chilly powder - 1tsp

Butter - 5 tbsp ( for roasting masala)

Butter -  4 tbsp ( for frying chicken)

Salt

Water 1 1/2 cup

Fresh cream - 4 tbsp

For chicken Marination

Cornflour - 2 tbsp

Lemon juice - 1 tbsp

Vinegar - 1 tbsp

Kashmiri  red chilly powder - 1 tbsp

Biryani Masala powder - 1/2 tsp

Water - 1 tbsp

Salt

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   Course  :  Side dish

   Cuisine  :  Indian

    Prep time : 15 min

    Cook time : 20 min

    Servings  :  5

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INSTRUCTIONS

*  It's better to use  salted butter for making this recipe. If you use any other oil, you lost it's taste and flavor. 

* You can adjust the use of butter and red chillies according to your taste buds.

* The roasted masala should be grinded to a fine paste. It will make creamy and colourful gravy.

* You can choose boneless chicken. Here I used  chicken with bone.

* Don't fry the chicken pieces crisply. You can just shallow fry the chicken pieces in a melted butter in a medium flame until the chicken gets 90% cooked. Remaining 10% can cook it with gravy.

PREPARATION

👉  Take 1 kg of whole chicken, Cut them into small pieces ( not too small). Wash well and drain them. 

👉  Take a bowl, add cornflour, red chill powder, biryani Masala, lemon juice, vinegar, water and enough salt. Mix well. Then transfer the drained chicken pieces and marinate well by using your hands.

👉  Take a frying pan, melt butter, then transfer the marinated chicken pieces one by one. Then you can shallow fry the two sides until the chicken pieces are 90% cooked.  Once the chicken pieces are fried, you can take out from the pan. Keep aside.

👉  Take a kadai,  melt butter, then add Cashews. Saut well until the cashiews turns to light golden colour. 

👉  Then add chopped onion, dried red chillies and enough salt. Saute well until it turns to a light golden colour. 

👉  Add chopped ginger and garlic. Stir  well for 2 minutes. Then you can add chopped tomatoes. Cook well until the water from tomatoes comes.

👉  Add spices such as Turmeric powder, Biryani Masala powder and red chilly powder. Mix well and cook it for 5 minutes in a medium flame. Stir well every 2 minutes. After that keep this Masala aside for warm.

👉  Take a mixer grinder, transfer  these Masala and add 1 cup of water. Then grind well to a fine paste. 

👉  Transfer the grinded masala paste into the kadai, adjust the flame into medium. Then add 1/2 cup of water in that gravy. 

👉  Once the gravy began to boil, you can reduce the flame into low. Then transfer the chicken pieces and mix well.(You can  drain and add remaining chicken fried butter in to this gravy).Then close the Kadai with tight lid. Then cook it for 10 minutes in a low flame.

👉  Once the gravy began to boil, you can remove the lid and boil it in a high flame  for 5 minutes. Stir every 2 minutes. At last, you can add fresh cream and mix well with the gravy.

The tasty and mouthwatering restaurant style butter chicken is ready to serve. You can serve this butter chicken along with chapathi, parotta, fried rice etc. Also you can treat your family as well as  guest happy and enjoying.

        

            ENJOY.....

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  👇OTHER CHICKEN RECIPIES

🔺CHICKEN  STEW

🔺 CHICKEN  DYNAMITE --     STARTER RECIPE

🔺 SMOKY CHICKEN IN PRESSURE COOKER

🔺CHICKEN LAVA

 🔺DRAGON CHICKEN --- INDO - CHINESE TASTE

🔺CHICKEN CRUNCH

🔺SPICY CHICKEN CHARCOAL

 🔺MOUTHWATERING CHICKEN FRY

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