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Butter Chicken🍗 & Jeera Rice🍚
🍢 Chicken Tikka Prep -

Butter Chicken🍗 & Jeera Rice🍚

Ingredients:

600g 🍗 Chicken Thighs

1 tbsp 🌶️ Mustard Oil

🧂 Salt as per taste

1/2 tbsp 🌶️ Degi Mirch Powder

1 tsp 🌿 Kasturi Methi

1/2 tsp 🌿 Coriander Powder

1/2 tsp 🍗 Chicken Powder

1 tbsp 🧄🧅 Ginger Garlic Paste

2 tbsp 🥣 Curd

Method:

1. Mix all the ingredients well & marinate for at least 30 mins ⏱️

2. Add 1–2 tbsp oil 🛢️ in a pan & roast the chicken until cooked 🍳

🍅 Preparing the Butter Chicken Base:

Ingredients:

2 tbsp 🛢️ Oil

2 🌿 Bay Leaves

3 💚 Green Cardamoms

1 🧅 Onion

350g 🍅 Tomatoes

1 pod 🧄 Garlic

2 inch 🫚 Ginger

50g 🌰 Broken Cashewnuts

Few 🌿 Coriander Stems

1 tsp 🧂 Salt

1 tbsp 🌶️ Degi Mirch Powder

1 cup ♨️ Hot Water

Method:

1. Heat oil & sauté bay leaves, cardamoms & onion till translucent 🧅

2. Add tomatoes, garlic, ginger, coriander stems, cashews, salt & chilli powder. Mix well 🍅🌰

3. Add hot water ♨️. Cover & cook for 10–12 mins ⏲️

4. Cool it down & grind to a fine paste 🌀

5. Strain the mixture & keep aside for later use 🔄

🍛 Making the Butter Chicken:

Ingredients:

2 tbsp 🛢️ Oil

2 tbsp 🧈 Butter

1/2 tbsp 🧄🧅 Ginger Garlic Paste

1 heaped tsp 🌶️ Kashmiri Red Chilli Powder

1/2 tsp 🌿 Kasuri Methi

1/2 tsp 🧂 Salt

1.5 cups 💧 Water

Salt as per taste 🧂

1/2 tsp 🌶️ Garam Masala

1/2 tsp 💚 Cardamom Powder

1/2 tsp 🌿 Kasuri Methi

2–3 tbsp 🍯 Honey (or to taste)

🧈 Butter

🔥 Charcoal

🥛 Fresh Cream

Method:

1. Heat oil + butter in a pan 🧈🔥. Add ginger garlic paste & sauté for few seconds 🧄

2. Add red chilli powder, kasturi methi, salt & mix well 🌶️

3. Add the prepared base paste. Mix well. Cook till it dries up 🥘

4. Pour in water & bring to a boil 💧🔥

5. Add roasted chicken, salt, garam masala, cardamom powder, kasturi methi, honey & butter. Mix well 🍗🧂🍯

6. Give charcoal smoke for 2 mins for that smoky aroma 🔥🌫️

7. Drizzle cream 🥛, mix gently & serve hot! 😋

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🍚 Jeera Rice Recipe | Restaurant Style

📝 Ingredients:

1 cup basmati rice

1.75 cups water

1.5 tbsp ghee or oil

1 tsp cumin seeds (jeera)

1 small bay leaf (optional)

1 green chilli (slit, optional)

Salt to taste

1 tbsp chopped coriander (optional)

🍳 Method:

1. Rinse & Soak:

Wash basmati rice 2–3 times until water runs clear.

Soak for 20–30 minutes. Drain before cooking.

2. Tempering:

In a pan or pressure cooker, heat ghee or oil.

Add cumin seeds and let them splutter.

Add bay leaf and green chilli (optional). Sauté for 30 seconds.

3. Cooking the Rice:

Add soaked rice and sauté gently for 1–2 minutes without breaking the grains.

Add 1.75 cups water and salt to taste.

Bring to a boil, then cover and cook on low heat until rice is done and water is fully absorbed (10–12 minutes).

For pressure cooker: Cook for 1 whistle on medium flame, then let pressure release naturally.

4. Finishing Touch:

Fluff the rice gently with a fork.

Garnish with fresh coriander if desired.

🤝 Serve with:

Dal tadka, butter chicken, mutton curry, or any rich gravy dish.

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