Tuesday, December 4, 2012

Restaurant style Butter Chicken

Finally my search is over,” Oh god after coming from restaurant every time I feel like to cook Butter Chicken exactly like them”. But any how I didn’t able to cook like them. Last weekend we went for a buffet lunch in an Indian Restaurant and met with one new comer Bengali chef from Kolkata. When I told him that I love cooking and have a blog also he was showing so much of interest towards my blog. And with lots of hesitation I asked him the butter chicken recipe of that restaurant, and shockingly he told me the recipe so nicely. Wow I am really glad. Thanks to you Mr Dutta for sharing the recipe with me. But I made few changes regarding my convenience.

It’s a request to my entire food lovers friend please try this one at home, after that you don’t feel like to go restaurant especially for butter chicken. With naan or paratha it’s just awesome. This is the best part to meet with new people, but the moral of the story is don’t be shy because from every person we can learn something.


Preparation time: 20 mints.
Cooking time: 30 mints.
Serve for 4 people.


For Marination:
1.Chicken: 600 gm (boneless or with bone).
2.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).

3.Three tea spoon of curd.
4.Few drops of lemon juice.
5.Pinch of salt.

For cooking:
1.One large chopped red onion.
2.One large chopped tomato.
3.One tea spoon grated ginger.
4.One tea spoon grated garlic.
5.One tea spoon Kashmiri red chili powder, Half tea spoon of Garam Masala.
6.One table spoon fresh cream.
7.A pinch of kasoori meethi, Half tea spoon of Black pepper powder.
8.Two bay leaves, 2 cloves, 2 cardamom.
9.Salt & sugar as per taste.
10.Half cup butter or Sunflower oil. (if you don’t want to use butter that much then just add half tea spoon of butter after cooking).


Marinate the chicken pieces with all the mentioned ingredients for 30 mints.

Now add some butter or oil in a vessel and fry the onions with grated ginger, garlic and tomatoes till the onions are transparent. Let it cool; now make a fine paste with them.

Now add some butter or oil in a vessel and add the bay leaves, clove and cardamom fry them for few seconds, now add the chicken pieces and fry them into high heat.

When the chickens are become white add the onion and tomato paste and Kashmiri red chili powder mix them well. Cook in medium heat for 10 mints.


Now add the fresh cream and mix well. Add some salt and sugar also.
Now finally add the garam masala powder, black pepper powder and kasoori meethi. Mix well cook for few seconds. (If you don’t use butter before, now add half tea spoon of butter).

Your restaurant style butter chicken is ready quite an easy recipe perfect with Naan or Paratha.


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