butter chicken

restaurant style butter chicken

making restaurant style butter chicken.this recipe

is authentic,and the flavours are mind blowing 

serve it with butter naan rice 

i have really high standards wheen it comes

to favourites.and butter chicken tops the list.

so it annoys me when butter chicken is too

sweet or too oily or just doesn't have a punch

of flavour that makes you want to dive into 

the sauce.

for a lot of people, making butter chicken at

home might translate into long hours spent 

in the kitchen. that's not true at all.this recipe

takes a little under an hiur from start to finish,

and we are not using a ton of butter or cream 

to give it that luxurious, creamy taste either. 

how? iam going to show you.

best cut of meat marination

i recommend using either skinless bone in

chicken thighs for this recipe.the chicken is

frist marinated, then pan fried and then 

cooked in the gravy to get maximum flavor. 

and boneless chicken breasts will not retain

their juiciness through this process. love using

boneless, skinless chicken thighs because you

can cut the meat into bite sized pieces and they 

stay juicy right to the end. a quick yogurt 

marination for this butter chicken ensures that

the flavour seeps in and adds to the juiciness.

you don't need a long marination here,just

15-20 minutes is enough.

smoking butter chicken

authentic butter  chicken will always have 

a smoky undertone, which traditionally

comes from cooking the chicken in a 

tandoor or clay oven. but since we are 

trying to recreate that flavour in our 

kitchen we'll smoke the dish right at

the end with a piece of charcoal or lump

coal.the process is outlined in the 

recipe below.

       easy restaurant

          style butter

             chicken

prep time (15 minutes)

cook time (50 minutes)

total time (1 hour 5 minutes)

ingredients

*  1 kg boneless chicken

    1.5 inch cut pieces

*  1 tbsp oil

for the marinade

*  1/2 cup yogurt

*  1 tbsp kashmiri chilli

    powder

*  1/2 tbsp paprika

*  1/2 tbsp cayenne

*  1 tbsp coriander powder

*  1/2 tsp turmeric powder

*  2 tbsp ginger garlic paste

*  1 tsp garam masala powder

*  salt to taste

for the gravy

*  1 tbsp oil

*  3 tbsp butter 

*  1 inch cinnamon

*  2 green cardamom pods

*  3 cloves

*  5 red chilli

*  6 garlic cloves

*  1 onion roughly chopped

*  6 tomatoes roughly 

    chopped(or 1(15 ounce )

    can canned diced tomatoes

*  1/4cup cashew nuts

*  1/2 tsp chilli powder

*  2 tbsp ketchup

*  1 tbsp kasuri methi

*  salt to taste

*  3-4 tbsp fresh cream

    instructions

(1) start by mixing all the ingredients under

      marinade and adding the chicken to it.

      mix well, cover and set aside for 15-30

      minutes while you make the gravy.

(2) for the gravy, heat 1 tbsp oil and 1 tbsp

      butter in a skillet or pan. add cinnamon, 

      cardamom, cloves whole red chilli and

      garlic. saute for a minute or so till fargrant

      add onins and saute on high heat for 2-3

      minutes till pink and translucent.add tomatoe

      and cashew nuts. mix once, reduce the flame

      to a simmer and cover and cook for 10-15

      minutes till the tomatoes start breaking down 

      and becoming slightly pulpy.

(3) swich off the flame. transfer to a blender or

      or liquidiser, and blend till smooth. the trick

      to blending hot foods is to cover the lid with 

      a thick towel and pulsing instead of blending 

      at one go. this ensures that the lid doesn't explode

(4) in another pan, heat a tbsp of oil add the chicken 

      pieces and sear them on high heat, till theres a

      char on them. remove them from the pan and

       set aside.

(5) transfor the puree back to the pan, add chilli 

      powder ketchup, salt and 1/4 cup water.bring

      this to a boil.reduce the flame to low,andcover

      and cook for 20-25 minutes. add the chicken 

      and simmer for 10 minutes. 

(6) stir in the kasuri methi and fresh cream.

(7) to smoke the chicken, place a small steel.

      bowl please don't use plastic. in the middle

      of the butter chicken while it's still in the 

      pan. heat a piece of charcoal or lump coal

      on an open flame till red hot and then place

      it in the bowl. pour a tsp of oil or butter 

      over it, and as soon as it starts smoking, cover

      the pan with a lid. smoke for 3-4 minutes 

      remove the bowl and serve with naan puri roti 

      or rice.