How To Make Butter Chicken At Home | Restaurant Style Recipe | Indian chicken curry

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Here is the Recipe of Butter chicken a Famous Indian curry.
Learn how to make the most delicious and creamy butter chicken recipe right at home! This easy Indian chicken curry is perfect for any dinner occasion, packed with tender chicken cooked in a rich, spiced tomato and butter sauce. Whether you're looking for an authentic butter chicken recipe or a quick and simple meal, this video covers everything step-by-step.

For tandoori chicken/Chicken tikka
Ingredients:
• Chicken with bones/ Thighs/ Chicken Breast 1kg
• For marinade:
• Oil 2 tbsp
• Red chilli powder 1 tbsp
• Ginger garlic paste 2 tbsp
• Dhaniya (Coriander) powder 1 tbsp
• Jeera (cumin) powder 1 tsp
• Haldi (turmeric) powder ½ tsp
• Kasuri methi 1 tsp
• Black salt ½ tsp
• Garam masala 1 tsp
• Fresh mint 1 tbsp
• Fresh Coriander 1 tbsp
• Salt to2 tsp
• Thick curd ½ cup
• Lemon juice 1 tbsp
• Oil for grilling
Methods:
For marinade, take mixing bowl, add chicken, oil, garlic/ginger paste, cilantro, mint and thick curd.
add all the powdered spices and mix well
Once it's been marinated set a grill pan or any pan and grill the chicken on both the sides until golden brown in colour.
Once the chicken is grilled let them cool. Keep aside for later use.

For Makhani gravy base:
Ingredients:
• Oil 2 tbsp
• Jeera 1 TSP
• Onions 3-4 medium size (sliced)
• Garlic 10-15 cloves
• Ginger 1 inch (roughly Chopped)
• Green chillies 3-4 nos.
• Powdered spices:
• Red chilli powder 1 tbsp
• Dhaniya powder 1 tbsp
• Haldi powder ½ TSP
• Kasuri methi ½ tsp
• Whole Red chillies 6-7 nos.
• Green cardamom 3-4 nos.
• Tomatoes 750 grams (roughly Chopped)
• Cashew nuts 1/3rd cup (optional)
• Coriander a Handful
• Salt to 1 tsp
•
Methods:
Set a stock pot on medium heat, add oil, jeera and sliced onions, saute until onions are light golden brown.
Further, add garlic, Ginger, Green chillies, powdered spices, whole chillies and green cardamom, mix well and cook for a minute.
Now, add tomatoes, cashew nuts, coriander , salt to taste a, mix and cook on medium high heat for 5 minutes.
Further lower the heat, cover and cook for 25-30 minutes on medium low heat. Stir in intervals to avoid from sticking to the pan and burning.
As the tomatoes will leave their water, there is no need to add additional water, let them cook in their own water.
Once the tomatoes are cooked, switch off the flame and let the mixture cool down to room temperature.
Once cooled, transfer the mixture to a grinding jar and grind to a fine puree, if you're in hurry you can add ice cubes and grind it.
Once the entire batch is pureed, strain the puree with a sieve and keep aside for later use.

For butter chicken final cooking:
Ingredients:
• Butter 2tbsp
• Oil 1 tsp
• Onions 1 medium size (chopped)
• Garlic 3 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (Slit)
• Red chilli powder 1 tbsp
• Makhani gravy base
• water as required
• Sugar/honey 1 TSP
• Grilled chicken
• Kasuri methi ½ TSP (Toasted)
• Garam masala ½ TSP
• Salt to taste
• Fresh cream 1 packet
• Fresh coriander as required (Chopped)

Methods:
Set a wok on medium heat, add oil and butter, onions, Ginger, garlic and green chillies, saute until the onions are translucent.
Lower the heat and add Red chilli powder, cook for about ½ minute to one minute, mix and further add the strained Makhani gravy base. You can add water to adjust the consistency of the gravy.
Add sugar/honey, and cook for 15-20 minutes on medium flame, keep stirring in short intervals.
Now add the grilled chicken, stir well.
Cook further for 5-6 minutes on medium flame.
Now add, Kasuri methi and garam masala, mix well and check for the seasoning, adjust Salt as required.
Lower the flame and add butter and fresh cream, stir well and cook for a minute, do not overcook.
Finish it with some freshly chopped coriander leaves.
Butter chicken is ready, serve hot with butter garlic paratha or naan or any Indian bread of your choice.