HOW TO MAKE BUTTER CHICKEN | BRITISH INDIAN RESTAURANT CLASSIC | CREAMY | SPICY | BUTTERY | RECIPE

INGREDIENTS:
1 KG CHICKEN THIGHS

CHICKEN MARINADE:
1 TSP TURMERIC POWDER
2 TSP KASMIRI CHILLI POWDER
0.5 JUICE OF A LEMON
2 TBS VEGETABLE OIL
2 TBS FULL FAT YOGURT

MAKHANI GRAVY
0.5 CUP VEGETABLE OIL
1 ONION
1 1/2 TBS GINGER
3 TBS GARLIC
3 TBS TOMATO PUREE
1 KG VINE RIPE TOMATO
6 GREEN CHILLI
WATER
HANDFUL CORIANDER

SPICE FOR THE MAKHANI GRAVY:
2 TSP WHOLE CUMIN
2 TSP WHOLE CORIANDER
2 TSP TURMERIC POWDER
2 TSP CURRY POWDER
2 TSP KASHMIRI CHILLI POWDER
1 TSP GARAM MASSALA
2 TSP KASOORI METHI
2 TSP SALT

FINAL DISH:
2 TBS OIL
40 GRAM BUTTER
4 TBS GROUND ALMOND POWDER
4 TBS SUGAR
3 TBS YOGURT
500 ML MAKHANI GRAVY

GARNISH WITH 120 GRAM OF BATTER LAST MINUTE
GARNISH WITH FRESH CORIANDER AND TOASTED NUTS AND ENJOY!!!

how to make base gravy
https://youtu.be/RAyEdD8g5Pg

simplified base gravy
https://youtu.be/Z7CZDpOLnQk

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