We present you Restaurant Style Butter Chicken, the delicious flavor from famous and popular Hyderabadi Restaurants.
Recipe by Maimoona Yasmeen
For Chicken Marination:
Ingredients:
Boneless Chicken/Bina Haddi Ki Murghi - 300 grms
Ginger Garlic Paste/Adrak Lehsan ka Paste - 1 1/2 tsp
Red Chilli Powder/Lal Mirch Powder - 1 tsp
Turmeric Powder/Haldi Powder - 1/4th tsp
Salt/Namak - 3/4th tsp
Tandoori Masala Powder - 1 tbsp
Whipped Curd/Pheta Hua Dahi - 2 tbsp
Red Food Colour/Khane Ka Lal Rang - few pinches
Oil/Tel - 1/2 cup
Procedure:
1. Make thick strips of chicken.
2. Wash and strain its water.
3. Add ginger garlic paste, red chilli powder, turmeric powder, salt, tandoori masala powder, whipped curd and few pinches red food colour to the chicken strips.
4. Mix well, keep this for marination for about an hour.
5. After one hour of marinating the chicken, add oil to the pan.
6. Add chicken pieces and close the lid.
7. Cook on low flame till the chicken gets tender.
8. When one side is cooked, flip and close the lid.
9. Again cook on low flame.
10. When the chicken gets tender, cook till the oil separates and till the pieces get a crispy texture.
11. You can also take chicken with bones, baked and shredded or you can use left over tandoori chicken.
For the Gravy:
Ingredients:
Dry Coconut Pieces/Sukhe Nariyal Ke Pieces - 2 tbsp
Cashews/Kaju - 2 tbsp
Tomatoes/Tamatar - 3 medium
Onion/Pyaz - 1 medium
Oil/Tel - 1/2 cup
Cinnamon/Dalchini - 3 small sticks
Crushed Garlic/Kuchli Hui Lehsan - 2 tsp
Turmeric Powder/Haldi Powder - 1/2 tsp
Coriander/Dhaniya pwder - 1 tsp
Cumin/Zeera Powder - 1 tsp
Spices/Garam Masala Powder - 1 tsp
Red Chilli Powder/Lal Mirch Powder- 1 1/2 tsp
Salt/Namak - 1 to 1 1/2 tsp or (as per the taste)
Oil/Tel - Remaining Oil used for frying the chicken
Butter/Maska - 1 block
Whole Green Chillies/Sabith Hare Mirch - 3
Chopped Coriander/Kata Hua Hara Dhaniya - 2 tbsp
Lemon Juice/Nimbu Ka Ras - 1 tbsp
Red Food Colour/Khane ka Lal Rang - few pinches
Procedure:
1. In a pan, roast coconut and cashews till light brown. Remove from the pan.
2. Add chopped tomatoes to the pan and close the lid.
3. Cook for 3-4 minutes till the tomatoes get tender.
4. Firstly, grind coconut and cashews into a powder. Add tenderized tomatoes and grind again into a very fine paste.
5. Into the remaining oil that contains the flavor of cooked chicken, add butter. Restaurant style dishes contain a good amount of oil. Or you can remove the excess oil after cooking.
6. Melt the butter.
7. Add diced onion to the pan.
8. Add cinnamon sticks.
9. Fry the onions for 1 minute.
10. Add crushed garlic, turmeric powder, coriander powder, cumin powder, spices or garam masala powder, red chilli powder and salt.
11. Add the ground paste of tomatoes, coconut and cashews.
12. Add few pinches red food colour. Mix well.
13. Add green chilli pieces.
14. Stir fry for 1-2 minutes till the oil separates and till the paste is fried well.
15. Add fried chicken pieces.
16.Add 3/4th cup water. Mix well.
17. Add chopped coriander and lemon juice.
18. Close the lid and cook on low flame for 5 minutes.
19. When the gravy attains a thick consistency and when the oil separates and settles at the top, switch off the flame.
20. Dish out and garnish with chopped coriander.
Restaurant Style Butter Chicken is ready. Enjoy with either Plain/Lachha Paratha/Rumali Roti or with Kaju/Zeera Rice.
27 авг 2024
