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DHABA STYLE BUTTER CHICKEN – Let’s simplify restaurant style and dhaba style and recreate one of the most popular chicken dishes – Butter chicken 🙂

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DHABA STYLE BUTTER CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For First Marination
1 small whole Chicken (thigh & drumstick) चिकन
1 Green chili, slit into half, हरी मिर्च
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
1 tsp Lemon juice, नींबू का रस

For Second Marination
Marinated Chicken, मैरिनेटेड चिकन
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of Turmeric powder, हल्दी पाउडर
¼ tsp Coriander powder, धनिया पाउडर
2 tbsp Curd, दही

For Masala
4 no. Green cardamom, हरी इलायची
¼ tsp Cumin seeds, जीरा
½ tsp Coriander seeds, धनिया की बीज
6-7 no. Black peppercorns, काली मिर्च के दाने
Salt to taste, नमक स्वादअनुसार
½ tbsp Dry fenugreek leaves, कसूरी मेथी

For Butter Chicken
2 tbsp Ghee, घी
1 tbsp Oil, तेल
2 medium Onion, chopped, प्याज
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 heaped tbsp Coriander powder, धनिया पाउडर
1 tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
3 tbsp Curd, beaten, दही
1 ½ cups fresh Tomato puree, ताज़े टमाटर की प्यूरी
1 cup Water, पानी
3 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
¼ cup Water, पानी
Roasted Chicken, भुना हुआ चिकन
2 tsp Prepared Masala, तैयार किया हुआ मसाला
1 tbsp Honey, शहद
1 ½ tbsp Fresh cream (for finishing), ताज़ा मलाई
2 tbsp Butter, cubed (for finishing) मक्खन

For Dhungaar
Coal, कोयला
2-4 Cloves, लॉन्ग
1 tbsp Butter, cubed, मक्खन

For Roasting
2-3 tsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन

For Garnish
A pinch of prepared masala, तैयार किया हुआ मसाला
1 tsp Curd, beaten, दही
Coriander sprig, धनिया पत्ता
Butter, cubed, मक्खन

Process
For First Marination
In a bowl, add chicken, green chili, ginger garlic paste, salt to taste, lemon juice and mix it well.
Keep it aside for marinating at least 15-20 minutes.

For Second Marination
In a bowl, add marinated chicken and squeeze out the moisture of the chicken.
Add degi red chili powder, turmeric powder, coriander powder, curd and mix it well.
Keep it aside for further use.

For Masala
In a pan, add green cardamom, cumin seeds, coriander seeds, black peppercorns, salt to taste and dry roast it for a minute.
In the same pan, add dry fenugreek leaves and toss it.
Transfer it to a grinder jar and grind it into smooth fine powder.
Keep it aside for further use.

For Butter Chicken
In a handi, add ghee & oil, once it’s hot, add onions and saute it for 3-4 minutes or until translucent on medium flame.
Add ginger garlic paste and saute for a minute.
Add coriander powder, degi red chili powder, curd and mix it well.
Add tomato puree and cook it well on medium flame.
Add water, curd, salt to taste, roasted chicken and cook it for 10-12 minutes or until cooked well on medium flame.
Add prepared masala, honey and give it a good mix.
Turn off the flame, add butter and give dhungar to the gravy.
Transfer it on a serving dish, garnish it with prepared masala, curd, coriander sprig and butter.
Serve hot with roti.

For Dhungaar
Take coal and place it on a gas range until burned well.
Add burnt coal into a steel bowl, add cloves, butter and place it in the gravy.

For Roasting
In a grilled pan, heat oil, place marinated chicken and roast it well par cooked on both sides.
Transfer it on a plate and keep it aside for further use.
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