Butter Chicken – Restaurant Style

Step 1: Marinate the Chicken

In a bowl, combine 500g boneless chicken (preferably thigh pieces) with 2-3 tbsp yogurt, 1 tsp ginger garlic paste, 0.5 tsp salt, 0.5 tsp red chilli powder, 0.5 tsp Kashmiri red chilli powder, 0.5 tsp crushed black pepper, 1 tsp coriander powder, 0.25 tsp turmeric powder, 0.25 tsp garam masala powder, 1 tsp cumin powder, 0.25 tsp black salt, and 1-2 pinches of orange food color. Mix all ingredients thoroughly. Add 2 tbsp BBQ sauce and mix again. If time permits, marinate for an hour; otherwise, proceed immediately.

Step 2: Cook the Marinated Chicken

Heat 2 tbsp cooking oil in a wok. Once hot, add the marinated chicken. Spread the chicken evenly in the wok. Cover and cook for 5-6 minutes on medium to low flame. Uncover after 5-6 minutes; the chicken should have a nice color and most of its water should have dried. Continue cooking until the oil separates and the chicken is tender. Once cooked, remove the chicken from the wok and set aside.

Step 3: Prepare the Gravy Base

In the same wok, add 2-3 tbsp cooking oil. Once hot, add 2 medium roughly chopped onions. Fry the onions until they are translucent and lightly colored. Add 6-7 garlic cloves and a small piece of cut ginger. Fry for a few seconds. Add 12-15 peeled almonds (or cashews for richness) and continue frying with the onions, garlic, and ginger. Add 250g finely chopped tomatoes. Mix well. Season with 0.5 tsp salt (or to taste), 0.5 tsp red chilli powder, 0.5 tsp Kashmiri red chilli powder, and 1 tsp coriander powder. Mix thoroughly. Add 2-3 tbsp water, cover, and cook for 8-10 minutes on low flame until all ingredients are very soft and well-cooked.

Step 4: Grind the Gravy Base

Remove the cooked gravy base from heat and let it cool slightly. Transfer the mixture to a grinder and blend into a smooth paste.

Step 5: Cook the Gravy

Clean the wok. Add 1 tbsp cooking oil and 4 tbsp butter. Let the butter melt. Pour the ground gravy paste into the melted butter. Rinse the grinder jar with a little water and add it to the wok to ensure no masala is wasted. Cook the gravy over medium heat, stirring constantly, until it thickens and the oil separates, ensuring there's no raw taste from the onions or tomatoes.

Step 6: Combine Chicken and Gravy

Add the previously cooked chicken pieces to the gravy. Mix the chicken thoroughly with the gravy, ensuring all pieces are well coated. Cover and cook on very low flame for 3-4 minutes to allow the chicken to absorb the gravy flavors.

Step 7: Final Seasoning and Cream

Uncover. Add 0.25 tsp garam masala powder and 1 tsp kasoori methi. Mix well. Just before serving, add 4 tbsp fresh cream. Keep the flame very low while mixing the cream to prevent curdling. Turn off the flame. Cover the wok for 2 minutes to allow the fragrance of garam masala and kasoori methi to infuse into the butter chicken.

Step 8: Serve and Garnish

Transfer the butter chicken to a serving dish. Garnish with a sprinkle of kasoori methi and a piece of butter. Serve hot with naan, paratha, roti, or garlic naan.

• Ensure onions and tomatoes are thoroughly cooked and soft before grinding for a smooth gravy.

• If you don't have BBQ sauce, you can give the chicken a charcoal smoke for a similar smoky flavor.

• Add fresh cream just before serving and keep the flame very low to prevent curdling.

• Use cashews instead of almonds for the gravy base.

• Adjust spice levels to your preference.

• For a deeper red color, a pinch more Kashmiri red chili powder can be used.