Restaurant Style Butter Chicken Bowl

Make Restaurant Style butter Chicken Bowl at home and enjoy this bowl of perfection. Make it share it , top it and love it. #HappyCookingToYou #FoodFusion #digitalammi #arraywah #NurpurButter

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-Dahi (Yogurt) ¼ Cup

-Adrak lehsan paste (Ginger garlic paste) 2 tsp

-Lemon juice 1 tbs

-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp

-Haldi powder (Turmeric powder) ½ tsp

-Dhania powder (Coriander powder) 1 tsp

-Lal mirch powder (Red chilli powder) ½ tsp or to taste

-Himalayan pink salt 1 tsp or to taste

-Kasuri methi (Dried fenugreek leaves) 1 tsp

-Boneless chicken cubes 500g

-Cooking oil 2 tbs

-Koyla (Charcoal) for smoke

-Cooking oil 1 tbs

-Zeera (Cumin seeds) 1 tsp

-Darchini Cinnamon sticks) 2

-Laung (Cloves) 5-6

-Tez patta (Bay leaf) 1

-Lehsan (Garlic) sliced 4-5 cloves

-Adrak (Ginger) 1 inch piece

-Tamatar (Tomatoes) cubes 3 large

-Pyaz (Onion) chopped 1 large

-Hari mirch (Green chillies) sliced 1-2

-Kaju (Cashew nuts) 8-10

-Sukhi lal mirch (Dried red chillies) 2-3

-Hara dhania (Fresh coriander) 2 tbs

-Himlayan pink salt 1 tsp or to taste

-Water 1 & ½ Cup or as required

-Nurpur Butter salted 100g

-Cream 1/3 Cup (room temperature)

-Kasuri methi (Dried fenugreek leaves) 2 tsp

-Hara dhania (Fresh coriander) chopped

-Nurpur Butter salted




-In a bowl,add yogurt,ginger garlic paste,lemon juice,Kashmiri red chilli powder,turmeric powder, coriander powder,red chilli powder,pink salt,dried fenugreek leaves & whisk well.

-Add chicken & mix well,cover & marinate for 30 minutes.

-In a wok,add cooking oil,marinated chicken,mix well & cook on medium flame until chicken is tender (10-12 minutes) then cook on high flame until it dries up.

-Give coal smoke for 2 minutes & set aside.

-In a saucepan,add cooking oil,cumin seeds,cinnamon sticks,cloves,bay leaf,garlic,ginger & sauté for a minute.

-Add tomatoes,onion,green chillies,cashew nuts,dried red chillies,fresh coriander,pink salt,water & mix well,cover & cook on medium flame for 8-10 minutes.

-Turn off the flame,blend well & set aside.

-In the same wok,add butter & let it melt.

-Add blended mixture through sifter,mix well & cook on medium flame for 2-3 minutes,cover & cook on low flame for 12-15 minutes.

-Turn off the flame,add cream & mix well.

-Turn on the flame,add cooked chicken,mix well & cook on low flame for 4-5 minutes.

-Add dried fenugreek leaves,cover & simmer on low flame for a minute.

-Serve butter chicken with boiled rice,garlic naan & garnish with fresh coriander,butter & cream.

Recipe By: Seema Hanif

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