Butter Chicken Recipe Punjabi Dhaba Style: How To

Last Updated on February 28, 2024

Today, we’re going to be looking at a butter chicken recipe Punjabi Dhaba style. Indian cuisine is one of my favorites, and butter chicken is one of the tastiest dishes. It’s thick, creamy – and utterly delicious. While it may not be the healthiest option, it’s worth treating yourself to every so often. But what is butter chicken and how do you go about making it? Let’s take a closer look.

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What is Butter Chicken?

Butter chicken is one of the most popular dishes in Indian cuisine. It’s moist, succulent chicken marinated in a range of spices, and then cooked in a creamy, almost velvety sauce. While you may think it would be sweet, I find that it’s the perfect balance between sweet and spicy, and has the perfect balance.

Butter Chicken Punjabi Dhaba Style Ingredients

Butter Chicken Recipe Punjabi Dhaba Style

The recipe we’re going to be looking at today is inspired by My Tasty Curry. And it’s the easiest way to make butter chicken, dhaba style. Let’s take a look at how to make this Indian favorite.

Ingredients

The ingredients you’ll need for this recipe are:

For the chicken:

Recipe

Now all you need to do is:

Step 1: Marinate

1. Grab your chicken and a chopping board, and cut into small pieces (around 1 inch).
2. Add the chicken to a bowl to use for marinating.
3. Add the salt, coriander, masala, and red chili powder. Stir well to ensure each piece is coated.
4. Now add the fresh yogurt, a teaspoon of oil, and 1/2 teaspoon of lime juice.
5. With a spoon (or your hands), mix well to make sure each piece is covered.
6. You can leave it in the refrigerator anywhere between 1-12 hours.
7. However, the longer it marinates, the tastier it is!

In the same pan, add your onion (sliced) alongside a tablespoon of oil and cook until golden brown.

Now add your tomatoes and ginger garlic paste. Once your tomatoes are soft, add the red chili powder, cumin powder, and turmeric powder.

1. Mix well and then add the melon seeds and almonds.
2. Keep stirring as your sauce is cooking. Add your butter and leave for a few minutes.
3. Now add your cooking cream and leave for a further few minutes.
4. Add your sugar, garam masala powder, and milk. Leave for 1-2 minutes.
5. If you like your gravy completely smooth, at this point you’ll want to blend the sauce to make it extra smooth – and then strain the mixture. If not, you can leave it as it is.
6. Now add the chicken pieces to the pan, alongside the sauce and cook for a few minutes.

Step 4: Serve

Garnishes and Presentation

Let’s kick your Punjabi chicken curry feast up a notch with some killer garnishes and presentation. Get ready for a flavor explosion!

Start by adding a dollop of tomato puree to your butter chicken masterpiece. It not only enhances the color but also brings a tangy punch that plays beautifully with the richness of the curry.

Imagine a swirl of vibrant red – it’s practically art on a plate.

Now, let’s talk Punjabi chicken curry vibes. Sprinkle a pinch of curry powder over the dish to intensify those aromatic spices. It’s like a mini flavor bomb that takes each bite to a whole new level. Trust me; your taste buds will thank you for Dhaba style chicken curry.

To really set the stage, make sure to serve this culinary gem piping hot.

There’s something magical about the steam rising from a freshly plated dish. It not only adds to the visual appeal but also ensures your senses are on high alert for the flavor fiesta about to happen.

And we can’t forget the classic curry touch. Arrange those succulent chicken pieces, letting the curry sauce cascade around them like a culinary waterfall. It’s not just a dish; it’s a work of art.

So, there you have it – tomato puree for a burst of tanginess, Punjabi chicken curry spices with a sprinkle of curry powder, and the golden rule – serve it hot! Your Punjabi chicken curry feast is now ready to steal the show. Enjoy every delicious bite!

Ideal Companions for Punjabi Dhaba Style Chicken

Ready to elevate your culinary game? Let’s talk about the ideal companions for your Punjabi Dhaba Style Butter Chicken. We’re not just talking about side dishes; we’re talking about pairing perfection!

Garlic Naan – The Indispensable Sidekick: You can’t go wrong with some warm, pillowy garlic naan.

The buttery goodness of the naan complements the richness of the butter chicken, creating a match made in food heaven.

Tear off a piece and scoop up that delectable curry – trust me, it’s a game-changer.

Jeera Rice – The Classic Companion: Keep it classic with some fragrant jeera rice.

The subtle cumin flavor enhances the overall dining experience, creating a perfect balance with the bold spices of the butter chicken.

The soft, fluffy rice is like a calming counterpart to the robust curry – a match that never disappoints.

Cucumber Raita – The Cool Contrast: Need a refreshing twist? Whip up some cucumber raita. The coolness of yogurt combined with the crunch of cucumber provides a delightful contrast to the warm and spicy butter chicken. It’s like a palate cleanser between heavenly bites.

Onion Salad – The Crunchy Kick: Don’t underestimate the power of a good onion salad. Sliced onions, tomatoes, and a squeeze of lime create a crunchy, tangy side that cuts through the richness of the dish. It adds texture and a burst of freshness to every forkful.

Mango Lassi – The Sweet Finale: Wrap up your Punjabi feast with a sweet note – mango lassi.

The sweet and creamy yogurt drink complements the spiciness of the butter chicken, leaving your taste buds in a state of bliss. It’s like a dessert in liquid form!

So there you have it, the dream team for your Punjabi Dhaba Style Butter Chicken extravaganza. Mix and match or go for the full spread – either way, you’re in for a flavor-packed feast!

Conclusion

I hope Butter Chicken Recipe Punjabi Dhaba Style has helped you to become more familiar with a butter chicken recipe Punjabi Dhaba style. If you want to make this recipe even easier (and quicker), you can use rotisserie chicken or already seasoned chicken in your dish – that way, you won’t have to wait overnight.

However, although marinating takes a while; it does produce the most flavorful results.

Do you have any tips or tricks when it comes to making butter chicken? If so, please feel free to let me know in the comments below. Sharing is caring!

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Butter Chicken Recipe Punjabi Dhaba Style: How To

Today, we're going to be looking at a butter chicken recipe Punjabi Dhaba style. Indian cuisine is one of my favorites, and it goes without saying that butter chicken is one of the tastiest dishes. It's thick, creamy - and utterly delicious. While it may not be the healthiest option, it's worth treating yourself too every so often. But what is butter chicken and how do you go about making it? Let's take a closer look.

Course: Main Course

Cuisine: Indian

Keyword: butter chicken recipe punjabi dhaba style, How long does chicken take to fry?, Is butter chicken a curry dish?, Is butter chicken sweet or spicy?, What is the Indian name for butter chicken?

Author: aniasvibrantkitchen

Ingredients

  

For the chicken

• 400 g boneless chicken
• 1 tablespoon of oil

For marinating

• 1 teaspoon of salt
• 1 teaspoon of coriander powder
• 1 teaspoon of kitchen king masala
• 1 teaspoon of red chili powder
• 1 teaspoon of oil
• 3 tablespoons of fresh yogurt
• 1/2 tablespoon of lime juice

For the butter chicken sauce

• 1 tablespoon of oil
• 1 onion
• 3 tomatoes
• 1 tablespoon of ginger garlic paste
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 2 tablespoons of melon seeds (magaj)
• 10 almonds
• 20 g of butter
• 1/4 cup of cooking cream
• 1 teaspoon of sugar
• 1 tablespoon of garam masala
• 1/2 cup of milk
• 2 tablespoons of water
• 1/4 teaspoon of Kasuri Methi

Instructions

• Marinate

  Grab your chicken and a chopping board, and cut into small pieces (around 1 inch). Add the chicken to a bowl to use for marinating. Add the salt, coriander, masala, and red chili powder. Stir well to ensure each piece is coated. Now add the fresh yogurt, a teaspoon of oil, and 1/2 teaspoon of lime juice. With a spoon (or your hands), mix well to make sure each piece is covered. You can leave in the refrigerator anywhere between 1-12 hours. However, the longer it marinates, the tastier it is!
  400 g boneless chicken, 1 tablespoon of oil, 1 teaspoon of salt, 1 teaspoon of coriander powder, 1 teaspoon of kitchen king masala, 1 teaspoon of red chili powder, 3 tablespoons of fresh yogurt, 1/2 tablespoon of lime juice
• Cook the chicken

  Once marinated, the chicken is ready to cook. Add oil to a pan and wait until hot to add the chicken. Cook the chicken for around 5-6 minutes. When almost fully cooked, remove from heat and leave the chicken pieces to one side.
  1 teaspoon of oil
• Make the sauce

  In the same pan, add your onion (sliced) alongside a tablespoon of oil and cook until golden brown. Now add your tomatoes and ginger garlic paste. Once your tomatoes are soft, add the red chili powder, cumin powder and turmeric powder. Mix well and then add the melon seeds and almonds. Keep stirring as your sauce is cooking. Add your butter and leave for a few minutes. Now add your cooking cream and leave for a further few minutes. Now add your sugar, garam masala, and milk. Leave for 1-2 minutes.

  If you like your gravy completely smooth, at this point you'll want to blend the sauce to make it extra smooth - and then strain the mixture. If not, you can leave as it is. Now add the chicken pieces to the pan, alongside the sauce and cook for a few minutes.
  1 teaspoon of oil, 1 onion, 3 tomatoes, 1 tablespoon of ginger garlic paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 2 tablespoons of melon seeds (magaj), 10 almonds, 1/4 cup of cooking cream, 1 teaspoon of sugar, 1 tablespoon of garam masala, 1/2 cup of milk, 20 g of butter
• Serve

  Sprinkle your kasuri methi over the top of the dish and your butter chicken is ready to serve. This dish is best served with naan and rice. Enjoy!
  1/4 teaspoon of Kasuri Methi

FAQs

Ania

My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.

You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.