Name: Restaurant Style Boneless Butter Chicken ! recipe by Anshu Matta at BetterButter
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 3
Ingredients: Ripe tomatoes - 8 to 10; Canned tomato paste/puree(optional) - 1 tbsp; Ginger (finely chopped) - 2 inch; Garlic (finely chopped) - 5 to 6 cloves; Green chilis (slit) - 2 to 3; Cinnamon stick - 1 inch; Cloves - 3 to 4; Green cardamom pods - 3 to 4; Black pepper corns - 7 to 8; Bay leaf - 1; Kashmiri red chili powder - 2 tsp; Garam Masala powder - 2 tsp; Coriander powder - 2 tsp; Sugar - 2 to 3 tsp; Salt - 2 to 3 tsp; Vinegar - 2 tsp; Kasoori methi powder - handful; Fresh cream - 2 tbsp; Melted Butter - 2 tbsp; Ingredients for Marination (see below):; Boneless chicken breast (cut into thin slices) - 1/2 kg; Whisked yogurt - 2 tbsp; Roasted cumin powder - 2 tsp; Ajwain (carom seeds) powder - 1 tsp; Ginger-garlic paste - 2 tsp; Lemon juice - 1 tsp; Crushed Kasoori methi - 1 tsp; Coriander powder - 1 tsp; Salt - as per taste

ABOUT Restaurant Style Boneless Butter Chicken ! RECIPE

This non-veg delicacy which is now popular all across the globe finds its origin in the menu of renowned restaurant chain in North India with the name of Moti Mahal Deluxe. The succulent pieces of boneless chicken soaked in silky and rich creamy tomatoey gravy makes it a true delight for every non-veg food lover. While traditionally the recipe makes use of a tandoor to first cook the chicken, I make it often in my home using the OTG. For the full recipe, browse below.

Ingredients Serving: 3

Ripe tomatoes - 8 to 10
Canned tomato paste/puree(optional) - 1 tbsp
Ginger (finely chopped) - 2 inch
Garlic (finely chopped) - 5 to 6 cloves
Green chilis (slit) - 2 to 3
Cinnamon stick - 1 inch
Cloves - 3 to 4
Green cardamom pods - 3 to 4
Black pepper corns - 7 to 8
Bay leaf - 1
Kashmiri red chili powder - 2 tsp
Garam Masala powder - 2 tsp
Coriander powder - 2 tsp
Sugar - 2 to 3 tsp
Salt - 2 to 3 tsp
Vinegar - 2 tsp
Kasoori methi powder - handful
Fresh cream - 2 tbsp
Melted Butter - 2 tbsp
Ingredients for Marination (see below):
Boneless chicken breast (cut into thin slices) - 1/2 kg
Whisked yogurt - 2 tbsp
Roasted cumin powder - 2 tsp
Ajwain (carom seeds) powder - 1 tsp
Ginger-garlic paste - 2 tsp
Lemon juice - 1 tsp
Crushed Kasoori methi - 1 tsp
Coriander powder - 1 tsp
Salt - as per taste

Instructions

Marinate the chicken with all ingredients listed under marination section and let it rest for at-least 2 hours.
Grill it in OTG at 180 degrees centigrade on broiler mode for 8 to 10 minutes. Stove top grill pan can also be used.
Keep the grilled chicken aside and prepare the gravy.
Chop and blend the tomatoes in a fine puree.
Take a wok and add the butter.
Once oil is hot enough, add in the whole garam masala (cinnamon, bay leaf, black pepper corns, cloves, green cardamom), sliced green chilis, ginger and garlic.
Once garlic and ginger start changing color, add in red chili powder, coriander powder and tomato puree. Put in the canned tomato paste and vinegar too and combine well.
Cover the wok and let simmer for 10 minutes.
After 10 minutes, add in salt and garam masala. If gravy looks too thick, add some water and again let simmer till the tomatoes are fully cooked and oil starts separating from the sides.
When the gravy is fully cooked, strain it to get rid of whole garam masala and ginger/garlic pieces.
Now, to the gravy add cooked chicken pieces and sugar. Mix everything together and let come to a boil.
In the end switch off the gas, let the gravy cool down a bit and then add cream and crushed kasoori methi powder.

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