Restaurant Style Butter Chicken Bowl – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Dahi (Yogurt) ¼ Cup
• Adrak lehsan paste (Ginger garlic paste) 2 tsp
• Lemon juice 1 tbs
• Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
• Haldi powder (Turmeric powder) ½ tsp
• Dhania powder (Coriander powder) 1 tsp
• Lal mirch powder (Red chilli powder) ½ tsp or to taste
• Himalayan pink salt 1 tsp or to taste
• Kasuri methi (Dried fenugreek leaves) 1 tsp
• Boneless chicken cubes 500g
• Cooking oil 2 tbs
• Koyla (Charcoal) for smoke
• Cooking oil 1 tbs
• Zeera (Cumin seeds) 1 tsp
• Darchini Cinnamon sticks) 2
• Laung (Cloves) 5-6
• Tez patta (Bay leaf) 1
• Lehsan (Garlic) sliced 4-5 cloves
• Adrak (Ginger) 1 inch piece
• Tamatar (Tomatoes) cubes 3 large
• Pyaz (Onion) chopped 1 large
• Hari mirch (Green chillies) sliced 1-2
• Kaju (Cashew nuts) 8-10
• Sukhi lal mirch (Dried red chillies) 2-3
• Hara dhania (Fresh coriander) 2 tbs
• Himlayan pink salt 1 tsp or to taste
• Water 1 & ½ Cup or as required
• Nurpur Butter salted 100g
• Cream 1/3 Cup (room temperature)
• Kasuri methi (Dried fenugreek leaves) 2 tsp
• Hara dhania (Fresh coriander) chopped
• Nurpur Butter salted
• Cream