RESTAURANT STYLE BUTTER CHICKEN BOWL

Give this innovative recipe a try at home and enjoy this bowl of perfection. Make it, share it, top it and love it…

By You Desk
December 19, 2023
RESTAURANT STYLE BUTTER CHICKEN BOWL

recipe

INGREDIENTS

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Yoghurt ¼ cup

Ginger garlic paste 2 tsp

Lemon juice 1 tbs

Kashmiri red chilli powder 1 tsp

Turmeric powder ½ tsp

Coriander powder 1 tsp

Red chilli powder ½ tsp or to taste

Dried fenugreek leaves 3 tsp

Boneless chicken cubes 500g

Cooking oil 3 tbs

Charcoal for smoke

Cumin seeds 1 tsp

Cinnamon sticks 2

Cloves 5-6

Bay leaf 1

Garlic (sliced) 4-5 cloves

Ginger 1 inch piece

Tomatoes (cubes) 3 large

Onion (chopped) 1 large

Green chillies (sliced) 1-2

Cashew nuts 8-10

Dried red chillies 2-3

Fresh coriander 2 tbs

Himalayan pink salt 1 tsp or to taste

Water 1 and½ cup or as required

Butter salted 100g

Cream (room temperature) 1/3 cup

DIRECTIONS

* In a bowl, add yoghurt, ginger garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder, coriander powder, red chilli powder, pink salt, dried fenugreek leaves and whisk well.

* Add chicken and mix well, cover and marinate for 30 minutes.

* In a wok, add cooking oil, marinated chicken, mix well and cook on medium flame until chicken is tender (10-12 minutes) then cook on high flame until it dries up.

* Give coal smoke for 2 minutes and set aside.

* In a saucepan, add cooking oil, cumin seeds, cinnamon sticks, cloves, bay leaf, garlic, ginger and sauté for a minute.

* Add tomatoes, onion, green chillies, cashew unstudied red chillies, fresh coriander, pink salt, water and mix well, cover and cook on medium flame for 8-10 minutes.

* Turn off the flame, blend well and set aside.

* In the same wok, add butter and let it melt.

* Add blended mixture through sifter, mix well and cook on medium flame for 2-3 minutes, cover and cook on low flame for 12-15 minutes.

* Turn off the flame, add cream and mix well.

* Turn on the flame, add cooked chicken, mix well and cook on low flame for 4-5 minutes.

* Add dried fenugreek leaves, cover and simmer on low flame for a minute.

* Serve butter chicken with boiled rice, garlic naan and garnish with fresh coriander, butter and cream.

Courtesy: Food Fusion Recipe by Seema Hanif

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