How to make Butter Chicken Dhaba Style – Butter chicken is a Punjabi specialty which was invented in Moti Mahal Restaurant in Delhi.
It is probably one of the most famous Chicken Dish in India.
Butter Chicken Recipe – Dhaba Style !!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Ingredients
- Butter - 2 Tbsp
- Oil - 2 Tbsp
- Bay Leaf - 2
- Green Cardamom - 10
- Mace / Javitri - 2 Flowers
- Garlic - 2 Tbsp
- Tomatoes - 8
Marination
- Boneless Chicken Cubes - 400 gm
- Ginger Garlic Paste - 1Tbsp
- Salt - 1.5 Tsp
- Red Chilli Powder - 1 Tsp
- Turmeric - 1/4 Tsp
- Roasted Cumin Powder - 1 Tsp
For Gravy Part 2
- Butter - 2 Tbsp
- Green Chillies - 8
- Ginger - 2 inch Julienned
- Kashmiri Red Chilli Powder - 2 Tbsp
- Salt - 2 Tsp
- Garam Masala - 1 Tbsp
- Heavy Cream - 1/2 Cup
- Honey - 3 Tsp
- Kasoori Methi / Dry Fenugreek Leaves - 2 Tsp
Oil to Pan Fry Chicken
Instructions
Marinate Chicken
- In a bowl take Washed Boneless Chicken Cubes.
- Now add the Marination Spices. Ginger Garlic Paste, Salt, Red Chilli Powder, Turmeric and Roasted Cumin Powder and Mix well.
- Now Refrigerate it for 30 minutes
Pan Fry
- In a Shallow Pan on medium flame take some oil. Once the oil is hot add chicken pieces one by one.
- Fry on both sides till well done. Take a piece and cut to make sure chicken is cooked thoroughly.
For Gravy
- In a Large pan on medium to high heat add butter , oil, Bay Leaf , Green Cardamom , Mace and Garlic. Keep stirring so the butter doesn't turn brown.
- Cook till Garlic is starting to cook.
- Now Add Tomatoes to it, Cook them till tomatoes are cooked and soft. You may also add a bit of salt to speed up the cooking of tomatoes.
- Turn the flame off and let the mix cool a bit.
- Now transfer this in a grander and make it in a fine paste and keep it aside.
- Now in the same pan take some more butter, Green Chillies, Ginger and cook till raw aroma of Ginger goes away.
- Now in a fine mesh strainer, Strain the Grinded paste. Take a spoon and move it in circular pattern in the strainer to push the paste through. There eill be some tomato skin left in the strainer. You can discard it.
- Now add Kashmiri Red Chilli Powder, Salt, Garam Masala to the the gravy and mix well.
- Now Add Cream , Honey and cook for 2 to 3 minutes. You can also add water at this step if the gravy is too thick.
- Add the Pan Fried Chicken Peices, Kasoori Methi to the Gravy and mix well.
- Cover the pan with a lid and Cook on Medium flame for 10 minutes.
- Garnish with Cilantro and Serve.