Thursday, October 14, 2010

Butter Chicken Recipe (Restaurant Style)

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Butter chicken recipe, learn to make restaurant style butter chicken with step by step pictures.

A quick and easy way to make restaurant style butter chicken at home..

Just the other day I was chatting with Ponnu (my cousin) and she asked to take a break from baking and post some chicken recipes. So that made me throw off all the cookies, cakes etc from my mind at least for sometime and this butter chicken recipe took over. This has been handed down by my good friend Elsy from Mercara. Once during x’mas time she gave a party and that was the first time I tasted this. Now why I call it restaurant style is because Elsy got it from some chef in Mumbai and after I tried it I felt this has the same restaurant taste. Most of us are a little hesitant while ordering butter chicken at a restaurant because of the butter and cashew nuts and the best thing is that there is no cashew nuts in this. The chicken is so sooooooooo soft I mean super soft, so why is that it is soft….well the chicken has to be marinated in curd for overnight and that makes the chicken soft, juicy, and tender. This is quite easy to prepare and does not take much time. You will have guests asking for more because of the soft, tender, and juicy chicken.

Author: Nisa Homey
Serves: 3-4.
To marinate:
Chicken: ½ kg.
Curd (not sour): ½  to 1 cup (it should cover the chicken).
Pepper powder: ½ tsp.
Garam masala: ½ tsp.

Mix all together and marinate overnight or at least 3 to 4 hours if you are in a hurry.

Onion: 2
Ginger garlic paste 1 ½ tsp.
Tomato sauce: 3 to 4 tbsp.
Red chilly powder: 2 tsp, heaped (use Kashmiri chilly as it has less heat)
Water: 1/4 cup.
Fresh cream: ¼ cup.(I use amul low fat cream).
Kasuri Methi: 1 tsp.
Coriander leaves: 2 or 3 springs, chopped.

Mince onion in a food processor and keep aside. Heat a pan and put butter/ghee/refined oil. Though butter is best, you can use half and half if you are calorie conscious. Saute onion till light brown and add ginger garlic paste and fry till oil comes on top. Flame on low heat through out the cooking please.

Add chilly powder and mix well.

Add tomato sauce.

Add the marinated chicken/curd mixture. Saute well for some time and cook on low flame.

Mix well.

Add 1 tsp kasuri methi.

Add the fresh cream.

Add 1/4 cup of water, let it come to a boil....Garnish with coriander leaves. Simmer for a minute or two.

Serve hot with roti/Indian flatbread, bhatura .....enjoy quick butter chicken...the restaurant style!!

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