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This recipe recreates a rich, velvety, and authentic restaurant-style Butter Chicken. It features tender charred chicken pieces simmered in a smooth, creamy tomato-cashew gravy infused with aromatic spices.
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Marinate chicken with yogurt and spices for 30 minutes. → Pan-roast the chicken until slightly charred and set aside. → Sauté onions, tomatoes, spices, and cashews, then grind and strain into a smooth sauce. → Simmer the sauce with butter and green chillies, then add the roasted chicken. → Finish with cream and dried fenugreek leaves before serving.
Marinate chicken with yogurt and spices for 30 minutes. → Pan-roast the chicken until slightly charred and set aside. → Sauté onions, tomatoes, spices, and cashews, then grind and strain into a smooth sauce. → Simmer the sauce with butter and green chillies, then add the roasted chicken. → Finish with cream and dried fenugreek leaves before serving.
This recipe recreates a rich, velvety, and authentic restaurant-style Butter Chicken. It features tender charred chicken pieces simmered in a smooth, creamy tomato-cashew gravy infused with aromatic spices.
In a bowl, combine boneless chicken with ginger-garlic paste, hung curd, turmeric, red chilli powder, garam masala, salt, oil, and lemon juice. Mix well and marinate for at least 30 minutes.
Heat a pan with a little oil and roast the marinated chicken pieces on medium-high flame until cooked through and slightly charred.
In another pan, melt butter and add whole spices (cloves, cardamom, cinnamon, bay leaf). Sauté sliced onions, tomatoes, ginger, garlic, red chillies, and cashews.
Add red chilli powder, coriander powder, cumin powder, garam masala, and salt. Pour in 1/2 cup of water, cover, and cook until the vegetables are soft.
Let the mixture cool down, then grind it into a smooth paste using a blender. Strain the paste through a sieve for a silky texture.
Marinating the chicken for at least 30 minutes is crucial for tender meat and deep flavor.
Straining the ground masala base is the key secret to achieving that smooth, restaurant-quality gravy texture.
Hung curd (thick yogurt) is preferred to prevent the marinade from being too watery.
Kasuri methi (dried fenugreek leaves) provides the distinct aroma essential for authentic butter chicken.
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