Скачать или смотреть 🔥 Restaurant-style Butter Chicken at home I 700g Chicken Boneless Dish By Cooking with Asifa

🔥 Restaurant-style Butter Chicken at home
Experience restaurant-style Butter Chicken at home with Cooking with Asifa! Creamy, flavorful, and aromatic – this classic dish is a hit for every occasion.
Perfect for lunch, dinner, or weekend family gatherings. Try this step-by-step recipe and impress your loved ones.

🍛 Butter Chicken Recipe
By Cooking with Asifa

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4–5

🧂 Ingredients:
For Chicken Marinade:
Boneless chicken – 700g (cut into cubes)
Yogurt – 4 tbsp
Ginger garlic paste – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder – ½ tsp
Black pepper powder – 1 tsp
Salt – 1/2 tsp to taste
Lemon juice – 3 tbsp
coriander powder 1 tsp
cumin powder 1 tsp
Butter – 3 tbsp

For Gravy:
Oil – 2 tbsp + Butter 3 tbsp
Onion – 1 large (finely chopped)
Tomatoes – 3 medium (blended or pureed)
Ginger garlic paste – 1 tsp
Red chili powder – 1 tsp
Kashmiri red chili powder – 1 tsp (for color)
Garam masala – ½ tsp
Fresh cream – ½ cup
Kasuri methi (dried fenugreek) – 1 tsp (crushed)
Sugar – 1 tsp (optional for balancing taste)
Salt – to taste
Fresh coriander & ginger julienne – for garnish

🔥 Cooking Method:
Step 1: Marinate the Chicken
In a bowl, mix chicken with all marinade ingredients.

Let it rest for at least 30 minutes (or overnight for best flavor).

Step 2: Cook the Chicken
In a pan, add 1 tbsp oil + 1 tbsp butter.

Add marinated chicken and cook on medium heat until tender and slightly browned. Remove and set aside.

Step 3: Prepare Butter Gravy
In the same pan, add remaining oil and butter.

Add chopped onions and sauté until soft and golden.

Add ginger garlic paste, cook for 1–2 minutes.

Add tomato puree, red chili powders, and cook until oil separates.

Add garam masala, sugar, and salt to taste.

Add the cooked chicken back into the gravy.

Pour in fresh cream and crushed kasuri methi. Simmer for 5–7 minutes until creamy and thick.

🍽️ Serving Suggestions:
Serve hot with naan, paratha, roti, or steamed basmati rice. Garnish with cream, coriander, and ginger julienne for the final touch.


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