Dhaba Style Butter Chicken

Updated at: Fri, 24 May 2024 17:40:58 GMT

Step 1

In a bowl, take washed boneless chicken cubes.

Step 2

Now, add the Marination spices; Ginger Garlic paste, Salt, Red Chilli Powder, Turmeric and Roasted Cumin powder and mix well.

Step 3

Now refrigerate for 30 minutes

Step 4

In a shallow pan on medium flame, take some oil. Once the oil is hot, add chicken pieces one by one.

Step 5

Fry on both sides till well done. Take a piece and cut to make sure chicken is cooked thoroughly.

Step 6

In a large pan on medium to high heat add butter, oil, bay leaves, green cardamom, mace and garlic. Keep stirring so the butter doesn't turn brown.

Step 7

Cook till garlic is starting to cook

Step 8

Now add the tomatoes to it, Cook until tomatoes are soft. You may add a bit of salt to speed up the cooking of the tomatoes

Step 9

Turn off the flame and let the mix cool.

Step 10

Now transfer to a grinder and make it into a paste and set aside.

Step 11

Now in the same pan, take some more butter, green chillies, ginger and cook till raw aroma of ginger goes away

Step 12

Now in a fine mesh strainer, strain the ground paste. Take a spoon and move it in a circular pattern in the strainer to push the paste through. Discard the remaining tomato and pepper skins

Step 13

Now add the Kashmiri Red Chilli Powder, Salt, Garam Masala to the Gravy and mix well

Step 14

Now add heavy cream, honey and cook for 2-3 minutes. You can also add water at this step if the gravy is too thick.

Step 15

Add the pan fried chicken pieces and the Kasoori Methi to the gravy and mix well.

Step 16

Cover the pan with a lid and cook on medium flame for 10 more minutes.

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