How to Make Butter Chicken | Simple and Authentic | Restaurant Style

I'm so excited to share this recipe with you all! My grandkids love butter chicken and this recipe has been passed down through our family. Hope you enjoy Please subscribe to my channel to allow me to keep making these videos! Ingredients:   6 Boneless chicken thighs   1st Marinade:    1 tsp Salt  2 Tbsp White Vinegar  1/4 tsp Cayenne Pepper 1/2 tsp Tandoori masala  1/2 tsp kashmiri mirch            2nd Marinade:  1 tsp Garlic/Ginger paste   1/4 tsp Cayenne pepper   1 tsp Garam Masala   1 Tbsp Fried onions, blended   1/2 Tbsp Cilantro   2 Tbsp Plain yogurt   1 Tbsp Oil   1/2 tsp Coriander powder  1/2 Tbsp Fenugreek leaves (kasoori methi)  1/2 tsp Tandoori masala   1 tsp Kashmiri mirch   For the Curry: 2 Tbsp Butter   2 Tbsp Oil   1 cup Onion, finely chopped   2 Tbsp Ginger/Garlic paste   1/2 tsp Cayenne pepper   1/2 tsp Kashmiri mirch   14.5oz. Crushed tomatoes   Salt to taste 2 tsp Sugar   1/2 Tbsp Lime juice  1/2 tsp Garam Masala   1/4 cup Cream  Garnish: 1/2 tsp roasted cumin seeds  2 Tbsp julienne ginger  1 Tbsp Cilantro   Method: 1. Clean and pound the chicken. 2. Marinate in first marinade for at least 15 minutes or more.  3. Drain and marinate in second marinade for at least 15 minutes or more.  4. Take chicken out from the marinade and grill or bake in 400 degree F oven for about 15 minutes turning the pieces. 5. Brush melted butter on top of chicken and broil it for few minutes.  6. Cut it into small pieces.   7. To make the curry, heat butter and oil on medium heat. 8. Add onions, ginger and garlic and sauté until light brown.  9. Move the pan away from heat and add cayenne pepper & Kashmiri mirch.  10. Put the pan back on the stove add tomatoes, salt, sugar & stir and cook for a few minutes .  11. Add 1C water and let it come to a boil. 12. Turn the heat down to medium, cover and cook for 10 minutes stirring in between.  13. Blend the curry with the immersion blender until smooth.  14. Add chicken pieces and simmer for a few more minutes. 15. If the chicken is more than you need for the curry, add less chicken.  16. If need more curry, add little more boiling water.  17. Add lime juice, Garam Masala and cream.   18. Simmer for a few minutes.   19. Garnish with roasted cumin, julienne ginger and cilantro.