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Photo of Restaurant Style Butter Chicken by Dhrubaa De Mukherjee at BetterButter
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Restaurant Style Butter Chicken

Sep-22-2015
Dhrubaa De Mukherjee
0 minutes
Prep Time
150 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. 8 - Chicken legs
  2. 2 tbsp - lime/lemon juice
  3. 2 tsp - salt
  4. 2 tsp - red chili powder
  5. 1 cup - Greek yogurt or hung yogurt
  6. 2 tsp - cumin powder
  7. 2 tsp - coriander powder
  8. 2 tsp - chili powder
  9. 1 tsp - black pepper powder
  10. 1 tbsp - chaat masala powder
  11. 1 tbsp - garlic paste
  12. 1 tbsp - ginger paste
  13. 1 tbsp - lime juice
  14. 1 tsp - garam masala powder (optional)
  15. 1 tbsp - dried fenugreek leaves (optional)
  16. 1 tbsp - oil
  17. ĵ cup - grated cheese (optional)
  18. A few drops of red food coloring
  19. Salt to taste
  20. Tomatoes medium - 8
  21. 3 tbsp - butter/oil
  22. cardamoms - 3
  23. The Second Marinade : Cloves of garlic minced - 8 to 10
  24. Green chili chopped - 1
  25. Tomato paste - 2 tsp
  26. a few drops of orange food color (optional)
  27. red chili powder - 1/2 tsp
  28. salt to taste
  29. 1 tsp - honey/sugar
  30. 1/4 cup - fresh cream
  31. 1 tbsp - dried fenugreek leaves crushed

Instructions

  1. Make 2-3 incisions on each piece of chicken. Mix the ingredients from the 1st marinade–lime juice, salt and chili powder; rub the 1st marinade thoroughly on the chicken pieces, and refrigerate for 15 minutes.
  2. In another bowl mix the ingredients for the 2nd marinade, and marinate the chicken in this mixture for another 45 minutes. Preheat over to 200°C.
  3. Arrange the chicken pieces on a well greased flat baking tray, or over a greased wire rack that sits on a deep baking tray.
  4. Bake the chicken for 30 mins.
  5. Then change the oven setting to high broil, and cook the chicken pieces for 5-6 minutes on each side. Keep checking every 3 minutes to avoid excessive charring.
  6. For the sauce: Broil the tomatoes at the highest temperature possible for 10-12 minutes, or until the skin starts to split and blister. Let them cool down. Then peel the skin off.
  7. Puree the tomatoes using a little water.
  8. Heat butter over medium heat in a non-stick pan.
  9. Add cardamom and bay leaves and wait until they start spluttering (30 secs). Add garlic and chopped green chilies and saute for 30 more seconds.
  10. Add in the tomato puree and tomato paste and let it simmer, stirring occasionally, until the butter/oil has separated (13-15 minutes).
  11. Add chili powder, salt and sugar/honey, and food color. Give it a good stir and let it simmer for 2 more minutes.
  12. Add the tandoori chicken pieces and let it simmer for 3-4 minutes. Reduce heat, add cream and dried fenugreek. Simmer for 2-3 more minutes. Adjust seasoning before removing from heat.
  13. Garnish with a drizzle of fresh cream and cilantro/coriander leaves (optional).
  14. Serve hot with naan, pita, or rice.

Reviews (16)  

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Suraj Prajapati
Feb-24-2018
Suraj Prajapati   Feb-24-2018

NIC ji

Reena Girkar
Nov-04-2017
Reena Girkar   Nov-04-2017

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