Restaurant style butter chicken without oven-how to make restaurant style butter chicken easily.

Hi guys ! Welcome to LetsCookEat Well what I brought to your kitchen today is a very popular chicken recipe which you can find on any Indian Restaurant Menu Card and that is Butter Chicken Yes Today , I’ll show you how to get that creamy and silky textured butter chicken in the simplest way it could be So Lets Begin Lets Look Over The Ingredients Boneless Chicken – 250 Gms Roughly Chopped Onion – 3 Medium size Curd – 1/2 Cup Fresh Cream – 1/4th Cup Ginger Garlic Paste -2 Tbsp Cashew Butter In Dry Spices we need Red Chili Powder – 1 Tbsp Turmeric Powder – 1/2 Tbsp Coriander Powder – 1 Tbsp Garam Masala – 1 Tbsp Kashmiri Red Chili Powder – 1 Tbsp Roasted Gram Flour – 1 Tbsp Fenugreek Leaves – 1 Tbsp Salt (as per taste) Sugar – 1 Tsp Tomato Ketchup – 1 Tbsp Roughly Chopped Tomatoes – 4 Medium size In Solid Spices we need Red Chilies – 2-3 pcs Cinamon stick – 1 inch Cumin Seeds – 1/2 Tsp Cloves – 4 -5 pcs Green Cardamom – 4 pcs Black Cardamom- 1 pc Lets start the process Step 1 Marinating the Chicken here i have cut the chicken into thin strips as you can see It will get cook easily well first of all we will marinate the chicken pieces Ginger Garlic Paste – 1/2 tbsp Kashmiri red chili powder Red Chili Powder Little Garam Masala Salt Curd Coriander Powder Fenugreek Leaves Mix it very well with the hand Now add Roasted Gram Flour We adding roasted Gram Flour so that all the chicken pieces get well coated with the masala The chicken pieces got mixed well with the masala keep it for 15 – 20 minutes so that it get set Step 2 Frying the marinated chicken pieces For which I have Taken a Broad Pan to which I have already heated now add butter in it once the butter get melt in this we will fry the marinated chicken pieces butter got melt add chicken breast in it spread the chicken pieces Keep the flame on medium for 1 minute, Then reduce it to low flame We are frying the chicken so that the moisture of the chicken doesn’t get in the gravy actually when you add raw chicken directly in the gravy then it will be difficult to mantain the consistency that we looking for Butter Chicken,. So we will fry it first then we will add the pieces in the gravy After 1 minute flip the chicken pieces and lower the flame And we will cover it with the lid & cook it for 2 – 3 minutes I have flipped the chicken pieces Now cover it and cook it for 2 -3 minutes in lower flame After 3 Minutes, remove the lid we will check whether our chicken pieces got cooked or not We will check it by pressing it As you can see that it is easily broken The chicken got fried, off goes the flame and take it out in another container Step 3 Preparing The Curry Base I have Taken the same Pan and added Butter in it Once the Butter will get melt we will fry the onions Butter Got melted Add solid spices in it Sautte it for 30 seconds Add the onions Keep the Flame in medium Add Tomatoes After adding the Tomatoes we will add salt in it This will make the cooking faster Add little water in it I have taken water in the same bowl in which I have marinated the chicken so that none of the spices get waste I have added 1 Cup water in it Add Cashew in it Add dry spices in it Coriander Powder Kashmiri red chili powder Red Chili Powder Turmeric Powder Sugar Garam Masala Mix It well We will cover it with lid and cook in medium flame After 4 minute of cooking remove the lid and the curry base is done we have to grind it Off goes the flame Let it get cool down for 4 -5 minutes and then we will grind it I have grinded the fried mixture into a smooth paste This same mixture we will use for our gravy Step 4 making the makhani gravy to which in the same pan I have added butter Add ginger garlic paste cook it for 1 minute so that the raw smell of ginger and galic get away ginger garlic got fried Now the paste that we have prepared we will strain it We will do this because we want that smooth and silky gravy for butter chicken fo r that we will filter it so that we can get rid of all the solid spices tomnatoes seeds etc Our gravy got filtered and it ‘s so smooth Add fried chicken pieces Mix it well Add 1 Tbsp Tomato Ketchup Mix It Add little water Butter chicken gravy is neither too thick nor very thin so we have to mantain the same consistency Add fresh cream in it Mix it I have not added any artificial colour here , but to get more restaurant style butter chicken colour , you can add few drops of Red Food Colour Again Put the lid and cook it for 4 -5 Minutes in low flame Butter Chicken is ready Add fenugreek leaves Now it is ready, off goes the flame

Comment here