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.
Servings: 4
Calories: 200kcal
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
- MarinateGrab 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 chickenOnce 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 sauceIn 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
- ServeSprinkle 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
Nutrition
Serving: 100g | Calories: 200kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 350mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g