Butter Chicken Roast

Ingredients

• 600 g Chicken (For the marinade; cut not specified.)
• 0.5 lemon Lemon juice (The source says “Half lemon juice Lemon juice”; interpreted as juice of half a lemon.)
• 0.33 cup Yogurt (For the marinade.)
• 1.5 tbsp Ginger-garlic paste (For the marinade; source spelling normalized.)
• 0.25 cup Melted butter (For the marinade.)
• 0.5 cup Fried onions (For the marinade.)
• 1.5 tsp Red chili powder (For the marinade.)
• 2 tbsp Kashmiri red chili powder (For the marinade.)
• 1 tsp Cumin powder (For the marinade.)
• 1 tsp Coriander powder (For the marinade.)
• 1 tsp Garam masala powder (For the marinade.)
• 0.25 tsp Turmeric powder (For the marinade; source spelling normalized.)
• 1 tsp Unspecified seasoning (The source contains “1. Tspn” with no ingredient name; kept as an unidentified seasoning rather than guessed.)
• 1 tsp Black pepper (The description lists a separate “1. Tspn” immediately before “1. Tspn Black Pepper”; the first has no ingredient name.)
• 1.5 tsp Chicken masala powder (For the marinade; commercial blend ingredients are unspecified.)
• 0.33 cup Fried onions (For blending into the special masala; separate from the fried onions used in the marinade.)
• 9 Garlic (The source gives a range of 8 to 10 cloves; 9 is used as a midpoint.)
• 1.5 tsp Cumin seeds (For blending into the special masala.)
• 1.5 tbsp Kashmiri red chili (For blending into the special masala; form (whole or powdered) is not specified.)
• 0.25 cup Butter (Listed for cooking, separate from the butter in the marinade.)
• 0.5 cup Water
• Curry leaves (Amount not specified.)
• Coriander leaves (Chopped; amount not specified.)

Steps

1. 1

   Combine the chicken with the lemon juice, yogurt, ginger-garlic paste, ¼ cup melted butter, ½ cup fried onions, red chili powder, 2 tablespoons Kashmiri red chili powder, cumin powder, coriander powder, garam masala, turmeric, the unidentified 1-teaspoon seasoning, black pepper, and chicken masala powder to make the marinade. The source does not state a marinating duration.

2. 2

   Blend the additional ⅓ cup fried onions, garlic, cumin seeds, and 1½ tablespoons Kashmiri red chili together to make the special masala. The source does not specify blending liquid or texture.

3. 3

   The description lists ¼ cup butter, ½ cup water, curry leaves, and chopped coriander leaves, but does not state how or when to use them. No cooking, assembly, or serving method is provided, so the remaining method cannot be specified from the source.

Notes

The source description is an ingredient list rather than a complete method. It does not specify the roasting/cooking technique, heat level, cooking duration, marinating time, or when to add the butter, water, curry leaves, and coriander. One 1-teaspoon entry is missing its ingredient name; it is recorded as an unidentified seasoning. The 8–10 garlic cloves are represented by a midpoint of 9.

Nutrition per serving

• main
• spicy
• chicken
• butter-rich
• South Asian
• marinated