Name: Restro Butter Chicken recipe by Neetu Suri at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
Ingredients: A) Airfried Roasted Chicken :; 600-700 gms whole Chicken- Clean, wash, pat and pat dried; Fresh ginger garlic coarsed: 2 tbsp; Salt to taste; Coriander powder: 2tbsp; Deghi chilli powder: 2 tbsp; Jeera [cumin] powder: 1tbsp; Olive oil: 1 tbsp; Lemon juice: 1; Tandoori chicken masala: 2-3 tbsp; B) Butter Grounded gravy :; 2TBSP BUTTER; 2 green elaichi; 1 moti elaichi; 1stick cinnamon; 2 bay leafes -; 7 Garlic finely chopped; Some Ginger finely chopped; Some Cashew nuts chopped; 1 onion finely chopped; 2 red chillis (soaked in water for 20 Mins); 2- 3 green chilli's; 8 red tomatoes; Kasoori methi powdered; C) Butter chicken gravy; 50 gms Butter; 1 tbsp salt; Dhaniya powder: 2tbsp; Garam masala : 1 tsp; Cummin powder: 1 tsp

ABOUT Restro Butter Chicken RECIPE

Easy to make, this restro style butter chicken is balanced of spices, and fat content. Unlike sweet butter chicken of restro, this one is exception. This is lot more healthier as the chicken is air fried in this recipe.

Ingredients Serving: 6

A) Airfried Roasted Chicken :
600-700 gms whole Chicken- Clean, wash, pat and pat dried
Fresh ginger garlic coarsed: 2 tbsp
Salt to taste
Coriander powder: 2tbsp
Deghi chilli powder: 2 tbsp
Jeera [cumin] powder: 1tbsp
Olive oil: 1 tbsp
Lemon juice: 1
Tandoori chicken masala: 2-3 tbsp
B) Butter Grounded gravy :
2TBSP BUTTER
2 green elaichi
1 moti elaichi
1stick cinnamon
2 bay leafes -
7 Garlic finely chopped
Some Ginger finely chopped
Some Cashew nuts chopped
1 onion finely chopped
2 red chillis (soaked in water for 20 Mins)
2- 3 green chilli's
8 red tomatoes
Kasoori methi powdered
C) Butter chicken gravy
50 gms Butter
1 tbsp salt
Dhaniya powder: 2tbsp
Garam masala : 1 tsp
Cummin powder: 1 tsp
Degi red chilli powder: 1 tbsp
Cream : 2tbsp
Fresh coriander

Instructions

A) For Grilled Chicken :
Clean, wash, pat and pat dried chicken
Mix all the marinade ingredients and rub them well inside, outside and within slits of chicken.
Keep it aside for 30 min in freezer.
Preheat your airfryer at 180° for 4-5 min.
Place a folded silver foil on mesh keeping some space all around edges
Place chicken on foil and let it cook at 200° for 8-10 min.
Turn the chicken in between and cook for more 8-10 min.
Now raise temperature to max.....220° and roast for more 7-8 min for that charcoaled crust. Keep it aside.
Now prepare the gravy
B). Butter Chicken Gravy
Take butter in a pan / kadai
Add all the ingredients of gravy in the pan one by one and keep saute
Cover the pan and let them boil
After boiling cool it, remove bay leaf and blend it till we get very fine paste
C) Final Gravy
Now heat the pan again
Add 50 gms butter
Add grounded paste
salt, Dhaniya powder, Garam masala, Cummin powder and red chilli
Add water to adjust consistency
Bring to boil.
Add chicken pieces, some more kasoori methi.
Cook for 5-7 minutes
Add cream and fresh coriander. Serve hot.

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