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    • How To Make a Base Gravy Indian Restaurant...   simplified base gravy    • HOW TO MAKE BASE GRAVY - BIR - INDIAN REST...   JOIN ME ON INSTAGRAM AND FACEBOOK FOR FREQUENT POST AND LATEST NEWS AND POSTS.