How to Make Butter Chicken at Home

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How to Make Butter Chicken at Home Dabur Hommade
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• Butter Chicken undoubtedly scores the number one
  position as the most loved and favoured non-veg
  dishes from north India. With its roots in the
  Mughlai cuisine, Butter Chicken is a rich,
  buttery, slightly sweet and flavourful dish that
  is best enjoyed with naan or kulcha (Indian
  breads).
• Preparation Time 4 hours
• Cooking Time 30 mins
• Serves 3-4 people

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• Ingredients
• ½ kg Chicken
• For 1st marination
• 1 tbsp Dabur Lemoneez
• 1 tsp Red Chili Powder (Kashmiri Mirch)
• Salt to taste 

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• For 2nd marination
• ½ tsp Kasuri Methi
• ½ tsp Turmeric powder
• 1 tsp Garam Masala
• 1 tbsp Dabur Hommade Ginger Garlic Paste
• ¾ tsp Oil
• ½ cup Hung Curd

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• For gravy
• 2 tbsp Butter
• 1 tbsp Ginger Garlic Paste
• 2 Green Cardamoms
• 4 Black Cardamoms
• 2 Cloves
• 1 tsp Kasuri Methi
• 1-2 Green Chilies
• ½ cup Dabur Hommade Tomato Puree
• 1 tsp Red Chilli Powder

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• For gravy
• 10-12 Cashews (soaked)
• ½ tsp Tumeric
• 1 tsp Garam Masala
• 1 Cinnamon Stick
• ½ tsp Coriander Powder
• 3 tbsp Fresh Cream
• 1 tsp Sugar
• 1 Cup Water
• Salt to taste
• Coriander for garnish

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Method

• Step 1
• Wash the chicken properly and pat dry
• Now marinade it with red chili powder, lemon
  juice and salt
• Massage the marinade well into the chicken and
  keep it aside for 20 minutes

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• Step 2
• While the chicken is marinating, its time to
  prepare the second leg of marination
• Mix yogurt, turmeric, garam masala, kasuri methi,
  oil and ginger garlic paste to form a smooth
  paste
• Use this paste to further massage the already
  resting chicken.
• Refrigerate the chicken and leave it to rest for
  a minimum of 3-4 hours

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• Step 3
• After 4 hours, it is time to grill the chicken
  pieces
• You can grill the chicken in an oven or over a
  cook top, depending upon your preference

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• To grill the chicken in oven
• Preheat the oven at 240 C and put the chicken
  pieces in it
• Let them cook for 20-30 minutes
• Once done, take them out and keep them aside

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• To grill the chicken in oven
• In a skillet or a tawa, add 1 tbsp butter and let
  it melt
• Now add the chicken pieces to hot butter and
  continuously stir till the marinade has
  evaporated and the chicken looks done
• Remember to keep stirring or the chicken might
  stick to the bottom of the pan and burn
• Once done, take the chicken off the heat and keep
  it aside

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• Step 4
• In a pan add butter and dry spices and cook them
  for 2 minutes
• Now add the ginger garlic paste and green
  chillies and cook till you can start smelling the
  aroma of the spices filling the kitchen
• Now add tomato puree, red chilli powder, sugar
  and salt and mix well
• Let the puree cook till the time it begins to
  thicken and leaves the sides of the pan

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• Step 4
• Now pour 1 cup water and along with it add kasuri
  methi powder paste of cashew nuts
• Bring the mix to a boil and then let it simmer
  for 2-3 minutes
• Now add rest of the spices like garam masala,
  coriander powder and turmeric powder and cook for
  a minute

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• Now put the grilled pieces of chicken into the
  gravy and simmer for 5-7 minutes or till the time
  the chicken has become tender
• As a final touch, add some more of kasuri methi,
  green chillies garam masala and stir.

• Add fresh cream and once again stir before taking
  the pan off the heat.
• Garnish with cream and freshly chopped coriander
  leaves and serve hot with naan, roti or rice

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