INDIAN BUTTER CHICKEN MASALA RECIPE

(Via Cooking and me)

Serves 4

Ingredients:

  • 250 gm of boneless chicken, cubed
  • 2 onions, minced
  • 1 tomato, pureed
  • 1 tbsp of tomato paste or sauce
  • 1 tbsp of butter, ghee, or oil
  • 1 tsp of minced garlic
  • 1 tsp of minced ginger
  • 2 tsp of coriander powder
  • 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
  • 1 tsp of garam masala or chicken masala
  • 1 large pinch of kasuri methi / dried fenugreek leaves
  • 1 cup of milk
  • 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
  • 1-2 tsp salt (adjust to taste)
  • 1/4 tsp of turmeric powder
  • 1 small bunch of coriander leaves / cilantro, for ganish

How to Make Butter Chicken:

  • Heat the butter in a pan and add the minced onions. Fry until golden brown
  • Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
  • Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
  • Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
  • When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
  • When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil
  • Adjust salt, garnish with the coriander leaves, and remove from fire
  • Serve hot with tawa naan, vegetable pulao, or jeera rice

Note: You can slightly fry the chicken before adding it to the gravy. I haven’t tried this but what I’d do is marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly saute it until half-cooked. Then proceed with the rest of the recipe for Butter Chicken above.

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