Don't Buy BUTTER CHICKEN Anymore! No Grill, No Marinating, One Pan!

Don't Make BUTTER CHICKEN Like This! No Grill, No Marinating, One Pan! Butter chicken made at home has a reputation for turning out thin, orange, and sour, and this video traces that directly to restaurant-origin recipes built around a tandoor oven that home cooks don't have. The method here uses one and a half pounds of boneless chicken thighs cut walnut-sized, salted for fifteen minutes and patted bone-dry, then seared in butter or ghee until deeply golden, which creates the browning that replaces the tandoor char. Crushed tomatoes go into the same unwashed pan and cook on medium-high for ten to twelve minutes until the fat visibly separates at the edges, a stage called bhuna that eliminates sourness before cream is ever added. The finish, with the heat completely off, stirs in two tablespoons of cold butter and a tablespoon of kasuri methi crushed between the palms, which gives the sauce its gloss and the aroma that defines the dish. #butterchicken #indiancooking #onepanmeal #homecooking #punjabicooking #indianrecipes #indiantraditionalfood