Restaurant Style Butter Chicken
Restaurant-Style Butter Indian butter chicken is absolute comfort food. Rich, creamy, tomato-based gravy simmered with big morsels of marinated chicken. Today, I share my version which is similar to the one made in restaurants. Perfect over white rice, chapati, roti, or naan.
My friends always tell me, my butter chicken is the way it is made in restaurants. I've promised many of them that I'd share the recipe. This one does have a few extra steps, so I decided I had to share it with progress pictures.
It sounds like a long recipe with a few extra steps (similar to how they make it in restaurants) but it is worth every effort. I highly recommend you try this recipe. If you do, let me know in the comments how it was.
- Cutting Board
- Kitchen Knife
- Mixing bowl
- Saute Pan
- 500 grams (1.0 lb) Chicken boneless
- 4 tbsp oil
- 1 teaspoon Cayenne Hot chilie powder (optional)
- 2 tablespoon Tomato paste
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Fresh cream (25% fat or more)
- 2 tbsp Butter
- ½ tablespoon Ginger paste
- ½ tablespoon Garlic paste
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ½ tsp Turmeric powder
- 1 tbsp Chili powder or paprika (sweet or spicy)
- ½ teaspoon Fenugreek leaves dry (optional)
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 10 Cashew nuts
- 2 Cardamom pods
- 1 Garlic sliced
- 1 inch Ginger sliced
- 2 Mace dried
- 2 large Tomato roughly chopped
- Clean and cut chicken to bite size pieces
- Add all marinate ingredients in a bowl along with chicken
- Combine well - leave for an hour on the counter top or in the fridge up to 8 hours.
- In a saute pan, add 2 tablespoon oil
- Saute the marinated chicken for 3 minutes stirring often
- Once the chicken is no longer pink.
- Remove from the pan and set aside
- In the same pan (no need to wash) Add remaining oil
- Saute cardamom, mace, cashew nuts.
- Then, add the ginger, garlic, and sliced tomatoes - saute for 3 minutes
- Blend this to a smooth paste using a hand blender ( or mixer)
- Strain it thru a sieve (this gives that restaurant-quality smooth velvet-like sauce) - (Optional)
- Return it back to the pan
- Turn the heat up and cook for 2 minutes more- cover as the tomatoes mixture will splatter
- Add the chilie powder and tomato paste
- Return the chicken back to the pan, add salt and pepper.
- Add ½ cup water. Cover and cook on medium-heat for 10 minutes
- Taste and adjust seasoning.
- Finally, add the cream and butter. Stir until butter is melted
- Serve over white rice, chapati, naan, or roti.
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