How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
How to Cut & Clean Chicken -
It serves 4-5 people.
Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry
For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste
Method
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
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Host: Varun Inamdar
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Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made by chance by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English phrase butter chicken curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
PERFECT RESTAURANT STYLE CHICKEN TIKKA MASALA (STEP BY STEP GUIDE IN ENGLISH )
How To Make Restaurant Style Chicken Tikka Masala At Home - Chicken Tikka At Home
If you are craving for a restaurant style chicken tikka masala then this recipe is the right choice for you. Today I will show you step by step how to make the perfect chicken tikka at your own home kitchen.
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Ingredients Required For Making Chicken Tikka Masala -
* Boneless skinless chicken thighs cut into 1 & 1/2 inch pieces - 450 gm/16 oz. You can even use chicken breast .
* Garlic - 40 gm/1.4 oz / 12 to 13 cloves
* Ginger - 40 gm/1.4 oz/ 2 inch length
Make a paste of ginger and garlic in your blender with 3 to 4 tablespoons of water. You can even grate them using the fine holes of your grater if you do not have a blender.
*For marinating chicken-
* Take 1 tablespoon from the freshly made ginger garlic paste
* Kashmiri red chili powder - 2 teaspoons heaped . You can even use paprika or 1 teaspoon of chili powder
* Turmeric Powder - 1/4th teaspoon
* Ground Coriander (dhania powder) - 1 teaspoon
* Garam masala powder - 1/2 a teaspoon
* Lemon/lime juice - 2 tablespoons
* Plain unflavored Greek yogurt - 3 tablespoons. You can even use plain unflavored yogurt(curd) but in that case put the measured quantity in a tea strainer. Rest the strainer on a bowl and keep it in the fridge for an hour. The excess liquid will drain off and you will get this thick consistency .
* salt - 1 teaspoon or as desired.
* sugar - 1/4 th teaspoon
Marinate the chicken in the fridge for a minimum of 2 hours, overnight will be better. Take it out from the refrigerator about an hour before you plan to cook. Discard the marinade and fry only the chicken.
For the tikka masala gravy -
* Onion - 2 large / 375 gm/13 oz (chopped)
* Rest of the ginger garlic paste
* Cumin seeds(jeera) - 1/2 teaspoon
* Ground coriander (dhania powder) - 1 & 1/2 teaspoon
* Ground Cumin (jeera powder) - 1/2 teaspoon
* Kashmiri red chili powder - 1 tablespoon . You can even use a teaspoon of red chili powder or paprika. Please note that if using paprika the color of the gravy maybe bit different than the one shown in the video.
* Canned crushed tomatoes - 3/4 th cup. You can even use tomato puree. You can also use 3 large fresh tomatoes, pureed in your blender but in that case use a combination of fresh tomatoes and 1/4th of a cup of tomato puree to get that color.
* Salt - as per taste (add less salt if your tomato puree has added salt in it)
* Sugar - 2 teaspoons. Add more if you think gravy is tasting sour. You can even add honey.
* Kasuri Methi (dried fenugreek leaves) - 1 teaspoon level. You will get this at any Indian grocery store or online.
* Garam masala powder - 1 teaspoon . If you are interested in making garam masala at home then click the link for my recipe -
* Water - 1/2 cup
* Heavy cream - 1 cup. For me gravy was tasting sour so added one whole cup. Please add half a cup of cream first, taste the gravy and if you feel the gravy is sour add half a cup more of cream. If you are not using fresh cream then add it at the end just before removing from heat as the cream may curdle due to high heat.
* Coriander leaves (cilantro) - 2 tablespoons chopped (optional)
* oil - 3 tbsp for frying chicken, 2 tbsps for gravy
* butter - 2 tbsp
Oven Method - Spread out marinated chicken in a single layer on a baking sheet lined by parchment paper or aluminum foil sprayed by cooking oil. Cook in a 400 degrees F / 200 C ,preheated oven for 20 minutes or until the internal temperature of chicken registers as 160 degrees F with a thermometer.
Serve this with rice or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Yoghurt Free Chicken Tikka (made from scratch yet same restaurant style taste)
Pataks paste free yet same restaurant style taste this Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 12 minutes before checking it’s cooked through.
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## Ingredients ##
⚠️ NOTE:
Sorry, in the video I said 2 tsp of tandoori powder, it should have been 1.5 tablespoons as below
500g - 750g meat
2 tablespoons mustard or vegetable oil
1.5 tablespoons tandoori masala powder
1 teaspoon garlic powder (2 tsp grated garlic)
1 teaspoon chilli powder
1/2 teaspoon ginger powder (1 tsp grated ginger)
1/2 teaspoon coriander powder
1/2 teaspoon mint sauce
1/2 teaspoon fenugreek leaves / kasoori methi
1/2 teaspoon paprika powder
1/2 teaspoon salt
1/4 teaspoon cumin powder
1/2 teaspoon red colouring (optional)
1 tablespoon lemon juice (optional)
## Method ##
1. cut up your chicken into 2-3cm size pieces
2. add all the marinade ingredient (except lemon juice) into a bowl and combine thoroughly
3. add in your diced up meat and mix well to ensure it's completely covered in the mixture
4. cover and refrigerate for at least 2 hours (ideally 24+)
5. when ready to cook remove from the refrigerator around 1 hour before cooking to allow to warm through slightly, add the lemon juice now if you are using and mix through well
6. turn your grill up to around 230 celsius+ and line a tray with tin foil
7. oil the surface of the tray, add your tikka meat, drizzle over a little oil and place under the grill for around 4 minutes or until the tops start to singe.
8. remove from the heat, turn the pieces over and drizzle a little oil over the top of each piece and place back under the grill for another 4 minutes
9. check a piece to ensure it's completely cooked and you're ready to use immediately or store in the fridge for up to 3 days or freeze as required
## Mentioned Links ##
Home Made Tandoor:
Red Onion Dip:
Garlic Mayo Dip:
Mint, Mango and Corriander Dip:
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EASY Tandoori Chicken with Sous Vide
Tandoori Chicken is a classic Indian dish full of fragrant aromatic spices. It’s one of Kevin’s favorite indian dishes, and he doesn’t usually like Indian food so this one must be special. Kevin’s dad actually used to go outside and make it on the grill for him in the dead of Canadian winter. So why mess with a dish that’s already so good? Well, we were originally testing this recipe for large gatherings so that we wouldn’t have to worry so much about the cooking time. We wanted to par-cook it, but not worry so much about overcooking it when we warmed it back up.
Ingredients:
SV bag
600g chicken thighs
1 tsp lemon juice
1 tsp garam masala
1 tsp kashmiri chili powder
Salt to taste
Marinade
2 tbsp Yogurt
Ginger Garlic Paste- 2 tsp
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1 tsp
Kashmiri Chilli Powder - 2 tsp
Kasoori Methi - 1 tsp
Lemon Juice - 1 tsp
Oil - As Required
Onions
Lemon
Cilantro
Set the sous vide to 155F (68C).
For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.
In a bowl, mix together the chicken thighs, lemon juice, garam masala, kashmiri chili powder, and salt. Rub the spice on both sides of the chicken. (Tip: wear gloves so your fingers don’t turn red!)
Place into a vacuum bag and sous vide for 1.5 - 2 hours.
Place the finished chicken in an ice bath to cool down. Remove from bag.
Add the rest of the marinade to the chicken and coat it well.
You can either finish these on the grill or in the oven. Cook until a nice char forms. Serve with raw onions, cilantro and lemon.
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Chicken Tandoori Wrap with Mint Yogurt Sauce
Chicken Tandoori Wraps are great for weeknight cooking. It takes little effort to make these wraps AND IT HAS BOLD TANDOORI FLAVOR!
Its chicken marinated and cooked in Tandoori masala, light salad to balance out the spiciness of the tandoori chicken, and a sauce made with mint and yogurt all wrapped in a whole wheat tortilla! It can be wrapped in flatbread or roti or chapati or paratha as well. If your craving for some tandoori chicken but want it quicker and better, THIS IS IT!
Prep Time: 20 min
Marinate Time: 1 hour
Cook Time: 14 min
Total Time: 1 hour 34 min
Servings: 3 to 4 servings
For the Chicken:
-4 Chicken Thighs/ Chicken breast, sliced or cubed
-2 tbsp Tandoori Masala
-1 tbsp Ginger-Garlic Paste
-1 tsp Kashmiri Chili Powder
-1/2 tsp Cumin Powder
-1/4 tsp Turmeric Powder
-2 tbsp Yogurt
-1 tbsp Fresh Lemon Juice
-1/4 tsp Black Pepper
-Salt to taste
For the Salad:
-1 Carrot, shredded
-1 Cucumber, thinly julienned
-1 Bell Pepper (any color), thinly julienned
-1 tbsp Fresh Lemon Juice
-Salt to taste
For the Mint Yogurt Sauce:
-1/3 cup Yogurt
-1 tbsp Water
-1 sprig Fresh Mint
-1/4 tsp Garlic Powder
-Salt to taste
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Tandoori Chicken | Chicken Tikka Masala Legs | Easy & Simple Recipe | Ramadan Recipe
Thank You for stumbling upon my Channel if you are reading this. This Tandoori Chicken Drumstick Recipe is a perfect starter for any occasion. It's quick and easy and can be prepared ahead of time by marinating it up to 2 days prior to cooking saving time and effort.
Follow the step by step video below to make my version of Homemade Tandoori Chicken Drumsticks.
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Ingredients:
2kg chicken drumsticks
2 tablespoon salt
1 tablespoon of the following dry ingredients:
Chilli powder
Garam masala
Turmeric powder
Cinnamon powder
Chilli flakes
Orange food colouring (optional)
Wet ingredients:
4 tablespoons oil
2 tablespoon green chillies
2 tablespoon plain natural yoghurt
1 tablespoon each of ginger and garlic paste
2 tablespoon pre-made tandoori masala
1 fresh lemon
Enjoy ???? & Happy Eating!
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