Restaurant-Style Butter Chicken
ID: e5d5c57c...
A classic Indian chicken dish featuring tender, smoky grilled chicken pieces simmered in a rich, velvety, and buttery tomato-cashew gravy.
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🍳 烹飪流程
Marinate the chicken for 30 minutes, then fry and grill/smoke over a direct flame until charred and tender. → Sauté onions, tomatoes, spices, and cashews, then blend into a smooth gravy paste. → Combine the smooth gravy with the smoked chicken, add water, and simmer. → Stir in roasted kasuri methi, garam masala, tomato ketchup, fresh cream, and butter, then serve.
烹飪步驟
簡短烹飪順序
Marinate the chicken for 30 minutes, then fry and grill/smoke over a direct flame until charred and tender. → Sauté onions, tomatoes, spices, and cashews, then blend into a smooth gravy paste. → Combine the smooth gravy with the smoked chicken, add water, and simmer. → Stir in roasted kasuri methi, garam masala, tomato ketchup, fresh cream, and butter, then serve.
開場介紹
A classic Indian chicken dish featuring tender, smoky grilled chicken pieces simmered in a rich, velvety, and buttery tomato-cashew gravy.
步驟 1
In a large bowl, marinate 1 kg of chicken with 1 tsp salt, 1 tsp red chili powder, 2 tsp lemon juice, 1 tbsp ginger-garlic paste, 1/4 cup curd, and a pinch of red-orange food color. Mix thoroughly and set aside to marinate for 30 minutes.
步驟 2
Heat 1/4 cup oil and 2 tbsp butter in a pan. Add the sliced onions and sauté until soft.
步驟 3
Add 4 green cardamoms and 1 mace flower to the onions and stir.
步驟 4
Add 4 chopped tomatoes, 1 tbsp ginger-garlic paste, 1 tsp salt, 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, chopped coriander leaves, and 18-20 cashews. Stir well.
步驟 5
Cover and cook the onion-tomato mixture on low heat for 5 minutes until the tomatoes become soft and mushy.
材料清單
重要提醒
Ensure the tomato-onion mixture is completely cool before blending to prevent blender steam accidents.
Kashmiri red chili powder gives the gravy its signature restaurant-style red color without adding too much heat.
Grilling the chicken pieces on a net over a direct flame is crucial for that authentic smoky, tandoori flavor.
Roasting the kasuri methi on a dry pan before crushing it enhances its flavor profile.
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