Butter Chicken Recipe | How To Cook Restaurant Style Butter Chicken | बटर चिकन की रेसिपी

Butter Chicken..
It's Pure Silk... It's #LudhianaSpecial
#ButterChicken is one of the most popular and most favorite chicken dish throughout the world. The First Thing we love to order in a restaurant is Butter Chicken, but how nice it would be if you could cook/have it at your home at your will n that too at much lesser cost. It's another dish from Ludhiana which is very popular.
Following are the ingredients I used to cook this #restaurantstyle Butter Chicken at home.
Chicken(Full Leg Pieces) : 500 gms
Onions(3 medium sized) : 150 gms
Tomatoes(3 medium sized) : 150 gms
Ginger Paste : 1Tbs
Garlic Paste : 1Tbs
Fresh Green Chilies : Two
Fresh Cream : 150 ml
Butter : 100 gms
Honey : 1 Tbs
Cashews : 50 gms
Spices
Deggi Mirach Powder :1.5 tsp
Black Pepper Powder : 1 tsp
Garam Masala Powder : 1 tsp
Jeera Powder : 1 tsp
Cardamom Powder : 1/2 tsp
Turmeric Powder : 1/2 tsp
Dry Coriander Powder : 1/2 tsp
Kasoori Methi Leaves : 1/2 tsp
Kitchen King Masala(MDH) : 1/2 tsp
Salt as per taste
Marination of Chicken Pieces
marinate chicken with 1 tsp garlic paste, 1 tsp ginger paste, 1/2 tsp deggi mirach powder, 1/2 tsp black pepper powder, 1/4 tsp jeera powder, 1/2 tsp garam masala powder, 1/4 tsp cardamom powder and a little salt. Mix all the spices well to properly coat the chicken pieces. keep the chicken pieces marinated for at least an hour.
** Take 40-50 gms of butter in a nonstick pan and saute marinated chicken pieces in it. Keep on stirring the chicken pieces so that all the chicken pieces got cooked equally from all sides. After cooking the chicken pieces, arrange them on a wire rack and roast them directly on gas flame for while. It will help you get the smoky flavor which we get in restaurants. After getting the chicken pieces cooked, keep them aside and prepare masala/gravy to get your favorite dish butter chicken done.
** For preparation of masala/gravy, take a nonstick pan and add 40-50 gms of butter in it. when the butter starts melting add chopped Onions in it a saute for a minute. Then add rest of the ginger-garlic paste and chopped green chilies in the pan and saute it till the onions turn transparent or translucent. Now it's time to add chopped tomatoes and cashews to it and cook it for 2-3 minutes. When tomatoes start getting soft n releasing its pulps, you can add spices in it. Here you can add spices mention above and rest of the masalas used for marination of chicken pieces. Stir and saute the mix for a while, then add a little water in it, cover it with a lid and let the masala cooked for 3-4 minutes, keep the mixture stirring in between.
** When you feel, the masala is cooked, keep it aside and let it come to room temperature. Now you can blend this masala mix in a blender to make a paste of it. you can add a little water to it, to make a fine paste. To get the silky n fine texture of the gravy you may strain it as shown in the video.
** Cook the gravy again, add kasoori methi leaves and then add the honey in it. Now it is time to add separately cooked chicken pieces in this silky gravy. you can adjust the consistency of the gravy by adding a little water to it. Again cover the pan with a lid and let the chicken cooked in the gravy for another 3-4 minutes. At last, now you are to add cream to the cooked chicken and gravy. you may turn the flame to low at this time as we don't need to cook it further more. The addition of fresh cream will take the taste of this dish to another level. Give it a fine stir and it's done. Turn off the flame.
** The Heavely tasty Butter Chicken is ready to be served. You can serve it with butter naan, Lachha Prantha or the bread of your choice.