Pairs well with Restaurant Style Butter Chicken Bowl
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Restaurant Style Butter Chicken Bowl
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A rich and flavorful butter chicken bowl recipe that combines marinated chicken cooked with aromatic spices and a creamy tomato-based sauce, served best with boiled rice and garlic naan.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- Dahi (Yogurt) - 0.25 cup (¼ cup)
- Adrak lehsan paste (Ginger garlic paste) - 2 tsp (2 teaspoons)
- Lemon juice - 1 tbsp (1 tablespoon)
- Kashmiri lal mirch (Kashmiri red chilli) powder - 1 tsp (1 teaspoon)
- Haldi powder (Turmeric powder) - 0.5 tsp (½ teaspoon)
- Dhania powder (Coriander powder) - 1 tsp (1 teaspoon)
- Lal mirch powder (Red chilli powder) - 0.5 tsp (½ teaspoon or to taste)
- Himalayan pink salt - 1 tsp (1 teaspoon or to taste)
- Kasuri methi (Dried fenugreek leaves) - 3 tsp total (1 teaspoon for marinade, plus 2 teaspoons for final garnish)
- Boneless chicken cubes - 500 g (500 grams)
- Cooking oil - 3 tbsp total (2 tablespoons for cooking chicken, plus 1 tablespoon for sauce)
- Koyla (Charcoal) - watch the video to see (for smoke)
- Zeera (Cumin seeds) - 1 tsp (1 teaspoon)
- Darchini (Cinnamon sticks) - 2 sticks (2 sticks)
- Laung (Cloves) - 5-6 cloves (5-6 cloves)
- Tez patta (Bay leaf) - 1 leaf (1 leaf)
- Lehsan (Garlic) - 4-5 cloves (4-5 cloves sliced)
- Adrak (Ginger) - 1 inch piece (1 inch piece)
- Tamatar (Tomatoes) - 3 large (3 large, cubed)
- Pyaz (Onion) - 1 large (1 large, chopped)
- Hari mirch (Green chillies) - 1-2 (1-2 sliced)
- Kaju (Cashew nuts) - 8-10 (8-10 nuts)
- Sukhi lal mirch (Dried red chillies) - 2-3 (2-3)
- Hara dhania (Fresh coriander) - 2 tbsp plus garnish (2 tablespoons plus extra for garnish)
- Water - 1.5 cups (1½ cups or as required)
- Butter - 100 g plus garnish (100 grams plus extra for garnish)
- Cream - 0.33 cup plus garnish (1/3 cup plus extra for garnish, room temperature)
Instructions
- Prepare marinade: In a bowl, whisk together yogurt, ginger garlic paste, lemon juice, Kashmiri red chilli powder, turmeric powder, coriander powder, red chilli powder, pink salt, and dried fenugreek leaves.
- Marinate chicken: Add chicken cubes to the marinade, mix well, cover, and marinate for 30 minutes.
- Cook marinated chicken: In a wok, heat 2 tablespoons cooking oil, add marinated chicken, mix well, and cook on medium flame until chicken is tender (about 10-12 minutes). Then increase to high flame and cook until the chicken dries up.
- Add coal smoke: Give coal smoke to the cooked chicken for 2 minutes to infuse smoky flavor, then set aside.
- Prepare sauce base: In a saucepan, heat 1 tablespoon cooking oil, add cumin seeds, cinnamon sticks, cloves, bay leaf, sliced garlic, and ginger. Sauté for 1 minute.
- Cook vegetables and spices: Add tomatoes, chopped onion, sliced green chillies, cashew nuts, dried red chillies, fresh coriander, pink salt, and water. Mix well, cover, and cook on medium flame for 8-10 minutes.
- Blend sauce: Turn off the flame and blend the cooked mixture well. Set aside.
- Cook sauce with butter: In the same wok used for chicken, add butter and let it melt. Add the blended sauce through a sifter, mix well, and cook on medium flame for 2-3 minutes. Cover and cook on low flame for 12-15 minutes.
- Add cream: Turn off the flame, add cream, and mix well.
- Combine chicken and sauce: Turn on the flame, add the cooked chicken, mix well, and cook on low flame for 4-5 minutes.
- Final seasoning and simmer: Add dried fenugreek leaves, cover, and simmer on low flame for 1 minute.
- Serve: Serve butter chicken with boiled rice and garlic naan. Garnish with fresh coriander, butter, and cream.
