How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

Name: How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Total time: 45 min
Ingredients: 300 g Chicken breast, boneless; 2 tbsp Garlic, paste; 3 tbsp Chili powder; to taste Salt; Oil to pan fry; 500 g Tomato, roughly; 100 g Onion, roughly; 50 g Cashew; 1 tsp Fenugreek; ½ tsp Garam masala; 4 tbsp Sugar; 5 tbsp Butter; 3 tbsp Cream; 2 tbsp Malt vinegar

By Get Curried · 45 min

Ingredients

Chicken breast · boneless300 g
Garlic · paste2 tbsp
Chili powder3 tbsp
Saltto taste
Oil to pan fry
Tomato · roughly500 g
Onion · roughly100 g
Cashew50 g
Fenugreek1 tsp
Garam masala½ tsp
Sugar4 tbsp
Butter5 tbsp
Cream3 tbsp
Malt vinegar2 tbsp

Instructions

Marinate the chicken with ginger paste, garlic paste, red chilli powder and salt, and leave it for 15 to 20 minutes.
Fry the marinated chicken pieces in hot oil in a pan, then transfer to a bowl.
In the same pan, cook the onion in oil and a spoonful of butter. Once the onions are cooked, add the tomatoes and cashews.
Add a little water, garlic paste, salt, malt vinegar, sugar, garam masala and chilli powder. Mix well and simmer for 15 to 20 minutes.
Blend the mixture into a fine puree.
Strain it back into the same pan, keeping waste to a minimum.
Add the butter, cream, chicken and kasoori methi, and simmer for 5 to 7 minutes.
Garnish with cream and kasoori methi and serve.

Summarized from Get Curried's video. Watch it for the details.

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