DILLIWALA BUTTER CHICKEN | BUTTER CHICKEN

INTRODUCTION
Welcome to CuisineGhar kitchen. 

Dilliwala Butter Chicken or রেস্টুরেন্ট স্টাইল বাটার চিকেন is a restaurant-style butter chicken recipe. The chicken is shallow fried on the pan, then cooked in yellowish smooth gravy. No artificial colour is added. Yes! Few secret ingredients and a unique cooking process make it an authentic recipe. 

SERVING: 4servings

CALORIES COUNTS: 497 Calories (approx.) / 300g

INGREDIENTS:
1st marination:

• salt- 1½tsp
• lemon- ⅓portion 
• chicken (boneless)- 500g

2nd  marination:

• salt- ½tsp
• yoghurt- 4Tbsp
• white oil- 1Tbsp
• cumin powder- ½tsp
• red chilli powder- ½tsp
• turmeric powder- ½tsp
• coriander powder- ½tsp 
• garam masala powder- 1tsp
• garam masala powder- 1tsp
• ginger & garlic paste- 1Tbsp
• kashmiri red chilli paste- 1Tbsp
• tandoori chicken masala powder- 1Tbsp

rest of the cooking:

• jayatri- 1pc 
• charcoal- 1pc
• honey- 2Tbsp
• green chilli- 4pcs
• butter- 100g (total)
• fresh cream- ½cup
• cashew nuts- 10pcs
• white oil- 4Tbsp (total)
• fresh tomato paste- 500g
• ginger, fine chopped- 25g  
• onion, fine chopped- 125g
• ginger & garlic paste- 1Tbsp
• tomato paste- 1Tbsp (optional)
• kashmiri red chilli powder- 2tsp
• dry kasoori methi leaves- 1Tbsp
• whole garam masala:
• cinnamon- 2pcs
• green cardamom- 8pcs

** garnish with ginger (Julian cut) & fresh cream (optional)

DIRECTIONS:
Q: How to make Restaurant-style Butter Chicken (Dilliwala) at home?

Ans: Please watch the recipe video on the YouTube channel ‘CuisineGhar’.

TIP:
Q: How to enhance the flavour of dry kasoori methi leaves after stored for a long time?

Ans: Slightly roast the dry kasoori methi leaves on a dry pan before use in the gravy. This process will enhance the flavour of kasoori methi leaves.