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Butter Chicken Old Dilli style पुरानी दिल्ली की मशहूर बटर चिकन best Chicken curry

Butter Chicken Old Dilli style पुरानी दिल्ली की मशहूर बटर चिकन best Chicken curry

Name: Butter Chicken Old Dilli style पुरानी दिल्ली की मशहूर बटर चिकन best Chicken curry
Prep time: PT10-15M
Cook time: PT30-35M
Total time: PT40-50M
Yield: 2-4
Cuisine: Indian
Ingredients: Cashews; Chicken legs; Curd; Fresh cream; kewra water; Onion; tomatoes

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Calling all chicken lovers, especially Butter Chicken lovers.. Agar ye recipe नहीं try kiya तो kya kiya :)

Prep Time: 10-15 minutes Cook Time: 30-35 minutes

Total Time 40-50 minutes

Servings: 2-4

Cuisine: Indian

Butter Chicken Old Dilli style पुरानी दिल्ली की मशहूर बटर चिकन best Chicken curry Recipe - Ranveer Brar

Ingredients

For Chicken Marination

1 kg Chicken (thighs & drumsticks) चिकन

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 tsp Oil, तेल

½ tbsp Lemon juice, नींबू का रस

For Gravy

2-3 tbsp Oil, तेल

2 no. Bay leaf, तेज पत्ता

2 large Onion, cut into, प्याज

5 large Tomatoes, टमाटर

Salt to taste, नमक स्वादअनुसार

15-20 no. Cashew Nuts, काजू

2 tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर

2 tbsp Tender Coriander stem with roots, roughly chopped, धनिये के डंठल

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

½ tsp Coriander powder, धनिया पाउडर

⅓ cup Water, पानी

½ cup Curd, beaten, दही

For Masala

Salt to taste, नमक स्वादअनुसार

12-15 no. Green cardamom, हरी इलायची

2 no. Black cardamom, बड़ी इलायची

2 no. Mace, जावित्री

2-4 no. Cloves, लौंग

12-15 no. Black peppercorns, काली मिर्च के दाने

For Sauteing Chicken

2 tsp Oil, तेल

Marinated chicken, मैरीनेटेड चिकन

2 tbsp Butter, cubed, मक्खन

For Smoke

Coal, कोयला

2-3 no Cloves, लौंग

1 tsp Ghee, घी

For Finishing Gravy

3-4 tbsp Butter, cubed, मक्खन

1 heaped tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर

¼ cup Water, पानी

Prepared Gravy, तैयार की हुई ग्रेवी

⅓ cup Water, पानी

1 tbsp Prepared masala, तैयार किया हुआ मसाला

2-3 tbsp Butter, cubed, मक्खन

1 tsp Kewra water, केवड़ा जल

Salt to taste, नमक स्वादअनुसार

2 tsp Sugar, चीनी

Sauteed Chicken, भुना हुआ चिकन

2 tsp Dry fenugreek leaves, crushed, कसूरी मेथी

3-4 tbsp Fresh cream, ताजा मलाई

3-4 tbsp Butter, cubed, मक्खन

For Garnish

Coriander sprig, धनिया पत्ता

Dry fenugreek leaves, crushed, कसूरी मेथी

Fresh cream, ताजा मलाई

Process

For Chicken Marination

In a bowl, add chicken, salt to taste, degi red chili powder, ginger garlic paste, oil, lemon juice and mix it well.
Keep it aside to marinate it for a while.

For Gravy

In a handi, add oil, once it’s hot, add bay leaf, onions and saute it for a minute.
Add tomatoes, salt to taste, cashew nuts and saute it for a while.
Add degi red chili powder, tender coriander stems with roots, ginger garlic paste, coriander powder and cook it for 5-6 minutes.
Add water, curd and simmer it for 10-12 minutes on medium flames until cooked well .
Transfer it to a mixer grinder jar and grind it into a smooth paste.
Keep it aside for further use.

For Masala

In a pan, add salt to taste, green cardamom, black cardamom, mace, cloves, black peppercorns and dry roast them for 2-3 minutes until aromatic.
Transfer it to a mixer grinder jar and grind it into a fine powder.
Keep it aside for further use.

For Sauteing Chicken

In a pan, add oil, once it’s hot, place marinated chicken and sear it for 5-6 minutes on both sides.
Add butter and let it cook for another minute.
Keep it aside for further use.

For Smoke

In a bowl add cooked chicken, place a steel bowl, add burnt coal, cloves and pour some ghee.
Cover it with a lid or bowl and leave it aside for further use.

For Finishing Gravy

In a handi, add butter, once it melts, add degi red chili powder, water and simmer it for 2 minutes.
Add prepared gravy, water, prepared masala, butter and simmer it for a while.
Add kewra water, salt to taste, sugar, sauteed chicken and cook it for a while until cooked well.
Finish it with dry fenugreek leaves, fresh cream, butter and give it a good mix.
Transfer it to a serving dish, garnish it with coriander sprig, dry fenugreek leaves and fresh cream.
Serve hot with naan and salad.