This Is How Restaurants Make Butter Chicken (Smooth & Creamy Every Time) скачать в хорошем качестве

This Is How Restaurants Make Butter Chicken (Smooth & Creamy Every Time)

This restaurant-style butter chicken is rich, creamy, smooth, and exactly how it’s made in restaurants—no shortcuts, no food color, just real technique and flavor. From perfectly marinated chicken to a silky, strained tomato-cashew gravy, this recipe shows every step that makes butter chicken taste better than takeout. If your butter chicken never tastes like restaurant butter chicken, this video will change that. One key step makes all the difference—don’t skip it. Restaurant-Style Butter Chicken (Smooth,Creamy, Classic) Serves 3–4 people Ingredients For Chicken Marinade • Chicken breast – 500 g, cut into small cubes • Turmeric powder – ¼ tsp • Red chili powder – 1 tsp • Kashmiri red chili powder – 1½ tsp • Coriander powder – 1 tsp • Cumin powder – ½ tsp • Garam masala – ½ tsp • Salt – to taste • Tomato paste – 2 tbsp • Oil – 1 tbsp (for shallow frying) For Gravy Base • Oil – 2 tbsp • Onion – 1 large, sliced • Tomatoes – 2 to 3 medium, chopped • Kashmiri dry red chilies – 3 • Cashews – 12–15 • Fresh coriander (stems + leaves) – a large handful Spices for gravy • Salt – to taste • Red chili powder – 1 tsp • Turmeric powder – ¼ tsp • Coriander powder – 1½ tsp • Garam masala – ¼ tsp • For Final Butter Chicken • Butter – 2 to 3 tbsp • Kashmiri red chili powder – 1 tsp • Heavy cream – ½ cup • Garam masala – ½ tsp • Kasuri methi – 1 tsp, crushed • Fresh coriander – for garnish Method 1. Marinate the Chicken In a bowl, add chicken cubes, turmeric, red chili powder, Kashmiri chili powder, coriander powder, cumin powder, garam masala, salt, and tomato paste. Mix well until the chicken is evenly coated. Cover and marinate for at least 30 minutes (longer if possible). 2. Shallow Fry the Chicken Heat 1 tbsp oil in a pan. Shallow fry the marinated chicken on medium heat until lightly golden and cooked through. Do not overcook. Remove and set aside. 3. Prepare the Gravy Base In a separate pan, heat 2 tbsp oil. Add sliced onion and sauté until soft and translucent (not brown). Add tomatoes and cook until soft and pulpy. Now add: • Dry Kashmiri red chilies • Cashews • Fresh coriander Sauté for 2–3 minutes. Add salt, red chili powder, turmeric, coriander powder, and a little garam masala. Cook until the masala is well cooked and oil starts separating slightly. Turn off heat and let it cool. 4. Blend and Strain Blend the cooled mixture into a very fine paste using water as needed. Strain the paste using a sieve to remove skins and coarse particles. This step gives restaurant-level smoothness. 5. Final Butter Chicken Assembly In the same pan, add butter and melt on low heat. Add 1 tsp Kashmiri red chili powder and cook for 30 seconds (do not burn). Add the strained gravy paste and cook on medium heat for 5–7 minutes until glossy and thick. Add heavy cream and mix well. Add fried chicken pieces and simmer for 3–4 minutes. Finish with garam masala and adjust salt if needed. 6. Garnish & Serve Garnish with: • Extra heavy cream • Crushed kasuri methi • Fresh coriander Serve hot with naan, butter roti, or jeera rice. 👉 Save this recipe so you can make it later 👉 Share this video with your friends and family who love butter chicken 👉 Like and share this video if you found it helpful 👉 Subscribe to the channel to support my work and help the channel grow Let me know in the comments—which restaurant dish should I recreate next? #ButterChicken #RestaurantStyleButterChicken #ButterChickenRecipe #IndianFood #IndianCooking #ChickenCurry #CreamyButterChicken #HomemadeButterChicken #NorthIndianFood #CookingAtHome #FoodRecipe #YouTubeCooking