The Indus Valley video ad, 58 days running

Butter Chicken Recipe | Restaurant Style 🍗✨ Want to buy the cast-iron cookware we used in this video from @theindusvalley Comment “LINK” and we’ll send you all the product links in your DM. ❤️ For this recipe, we used The Indus Valley’s Cast Iron Kadai, Cast Iron Pan, Cast Iron Griddle Pan and Roti Tawa. Their cast-iron cookware is perfect for everyday cooking and gives you the durability and cooking performance that cast iron is known for. Head over to @TheIndusValley on Instagram or their website to explore their range. Chicken Marination Ingredients Chicken – 1 Kg Lemon Juice – Juice of 1 Lemon Salt – To Taste Red Chilli Powder – 1 tsp Turmeric Powder – ½ tsp Ginger-Garlic Paste – 1 tbsp Cumin Powder – 1 tsp Curd – 3 tbsp Butter – 2 tbsp (For Frying) Gravy Ingredients Oil – 40 ml Butter – 2 tbsp Whole Spices – 1 Black Cardamom, 4 Cardamoms, 4 Cloves, 2 Bay Leaves, 2 Mace Onion – 2 Medium Tomato – 4 Medium Coriander Stems – A Handful Green Chilli – 2–3 Dry Kashmiri Red Chilli – 2–3 Soaked Cashews – 20–25 Garam Masala Powder – Shah Jeera 1 tsp, Cloves 4, Cardamoms 4, Cinnamon 2 Coriander Powder – 1 tbsp Curd – 3 tbsp Salt – To Taste Red Chilli Powder – 1 tsp Fresh Cream – 60 ml Kasuri Methi – 1 tbsp (Dry Roasted) Butter – 3–4 Cubes Coriander Leaves – A Handful #ButterChicken #RestaurantStyleButterChicken #AmmiKeKhane #HyderabadiCuisine #TheIndusValley