Restaurant Style Butter Chicken by akshay Mehndiratta

Akshay Mehandiratta says, Butter chicken is a classic North Indian dish that is enjoyed by many around the world. It is a creamy and flavorful dish that is made with succulent pieces of chicken in a rich tomato-based gravy. In this content, we will explore how to make restaurant-style butter chicken that is sure to impress your taste buds.

  • 1 kg boneless chicken thighs, cut into small pieces
  • 1 cup plain yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Salt to taste
  • 1/4 cup oil or ghee
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp garam masala
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 cups tomato puree
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into small pieces
  • Fresh cilantro, chopped for garnish
Directions by Akshay Mehandiratta:
  1. In a bowl, mix the chicken pieces with yogurt, ginger paste, garlic paste, turmeric powder, chili powder, coriander powder, cumin powder, and salt. Marinate the chicken for at least an hour or overnight in the refrigerator.
  2. Heat oil or ghee in a large pan over medium heat. Add the onions and sauté until they are golden brown.
  3. Add the minced garlic and grated ginger and sauté for another minute.
  4. Add the garam masala, ground cardamom, ground cinnamon, and ground cloves. Stir well and cook for a minute until fragrant.
  5. Add the marinated chicken pieces to the pan and stir well. Cook the chicken for 10-12 minutes until it is cooked through.
  6. Add the tomato puree and stir well. Cook for 5-7 minutes until the sauce thickens.
  7. Add the heavy cream and butter to the pan and stir well until the butter is melted and incorporated into the sauce.
  8. Simmer the butter chicken for another 5-7 minutes until the sauce thickens and the chicken is coated in the creamy sauce.
  9. Garnish with fresh cilantro and serve hot with rice or naan.
  • To make the tomato puree, blend canned or fresh tomatoes until smooth.
  • If you prefer a spicier butter chicken, add more chili powder or fresh green chilies.
  • You can substitute chicken thighs with chicken breast or even paneer (Indian cottage cheese) for a vegetarian option.
  • If the sauce is too thick, add a splash of water or chicken broth to thin it out.

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