Smoky Butter Chicken | Restaurant-Style Makhani from Scratch🍗👩🏻‍🍳Don’t forget to:Like 👍Comment❤️ скачать в хорошем качестве

Smoky Butter Chicken | Restaurant-Style Makhani from Scratch🍗👩🏻‍🍳Don’t forget to:Like 👍Comment❤️

🔥 Smoky Butter Chicken (From Scratch) Restaurant-style. Deeply smoky. Creamy. Bold. This one hits different. ⸻ 🐔 Step 1: Tandoori Chicken / Chicken Tikka Ingredients: • Boneless chicken – half kg (thinly sliced) •oil – 2 tbsp • Kashmiri red chilli powder – 2 tbsp • Ginger-garlic paste – 2 tbsp • Coriander powder – 1 tbsp • Cumin powder – 1 tsp • Turmeric – ½ tsp • Kasuri methi – 1 tsp • Amchur – 1 tsp • Black salt – ½ tsp • Garam masala – 1 tsp • Fresh mint – 1 tbsp (chopped) • Fresh coriander – 1 tbsp (chopped) • Thick curd – ½ cup • Salt to taste • Live charcoal + ghee (for smoking) • Oil for grilling Method: 1. Slice chicken thin for faster, even cooking. 2. In a bowl, mix oil + Kashmiri chilli powder first (this helps release the vibrant red color). 3. Add all remaining marinade ingredients and mix well. 4. Add chicken, coat properly, and marinate: • Minimum: 1–2 hours • Best: Overnight • Do not exceed 20 hours in fridge Smoke It: Place a small bowl in the marinated chicken, add hot charcoal, pour ghee over it, cover immediately for 4–5 minutes. You can smoke: • During marination (subtle smoke) • After grilling (balanced smoke) • Before serving (strong smoky flavor) Grill on a pan until golden brown (or oven at 220°C for 5–6 mins). Let it rest, then shred into thin strips. ⸻ 🍅 Step 2: Makhani Gravy Base Ingredients: • Oil – 2 tbsp • Jeera – 1 tsp • Onions – 3–4 (sliced) • Garlic – 10–15 cloves • Ginger – 1 inch • Green chillies – 3–4 • Kashmiri chilli powder – 2 tbsp • Coriander powder – 1 tbsp • Turmeric – ½ tsp • Kasuri methi – ½ tsp • Whole Kashmiri red chillies – 6–7 • Green cardamom – 3–4 • Tomatoes – half kg (roughly chopped) • Cashews – 1/3 cup • Coriander stems & roots – small handful • Butter – 2 tbsp • Salt to taste Method: 1. Heat oil, add jeera + onions. Sauté till light golden. 2. Add garlic, ginger, chillies, spices & cardamom. Cook 1 minute. 3. Add tomatoes, cashews, coriander stems, butter & salt. 4. Cook 5 mins on medium-high. 5. Cover and cook 25–30 mins on low. Stir occasionally. (Tomatoes release enough water — only add hot water if needed.) 6. Cool completely. 7. Grind into smooth puree. 8. Strain for silky restaurant-style texture. ⸻ 🧈 Step 3: Final Butter Chicken Ingredients: • Butter – 2 tbsp • Oil – 1 tsp • Onion – 1 medium (chopped) • Garlic – 3 tbsp (chopped) • Ginger – 1 tbsp (chopped) • Green chillies – 2–3 (slit) • Kashmiri chilli powder – 1 tbsp • Prepared makhani gravy base • Shredded grilled chicken • Kasuri methi – ½ tsp (toasted & crushed) • Garam masala – ½ tsp • Fresh cream – 5–6 tbsp • Butter – 2 tbsp (finish) • Fresh coriander Method: 1. Heat oil + butter. Add onion, ginger, garlic & chillies. Sauté till translucent. 2. Lower heat, add Kashmiri chilli powder. Cook 30 seconds. 3. Add strained makhani gravy. Adjust consistency with hot water. 4. Add shredded chicken. Cook 5–6 mins. 5. Add kasuri methi + garam masala. Adjust salt. ). Lower flame. Add butter + fresh cream. Do NOT overcook. 8. Finish with fresh coriander. ⸻ ✨ Serve Hot With: Butter garlic naan Laccha paratha Steamed basmati rice#youtube#food#indianfood#homemade#butterchicken#foodies#recipe#foodversekitchen-75#youtubeshorts