Butter Chicken Masala Recipe Chicken Butter Masala

CHICKEN BUTTER MASALA

Steps:

• Cut chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.
• Add all the ingredients for marinade - Greek yogurt / hung curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil and lemon juice.
• Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

BUTTER CHICKEN MASALA RECIPE, CHICKEN BUTTER MASALA

Steps:

• Wash the boneless chicken pieces well.
• Take a mixing bowl, add the boneless chicken pieces into it.
• Add salt to taste, red chilli powder, turmeric powder, ginger garlic paste, lemon extract, yogurt.
• Mix all the ingredients and the chicken well.
• Cover and marinate the chicken for at least half an hour.
• Take a pan, add oil and heat it.
• Add the chicken pieces into the oil.
• Cook them until the water from the chicken gets absorbed completely.
• The chicken takes around 20 minutes to get tender and perfectly roasted.
• Do not cook the chicken on high flame.
• Cook it on medium to low flame and keep tossing the chicken in between.
• Switch off the stove once the chicken is cooked and keep it aside.
• Take a pan, add oil, add butter and heat it.
• Add ginger garlic paste and saute for few minutes.
• Add the sliced onions and chopped tomatoes.
• Add the cashewnuts into it.
• Add slit green chillies and mix everything.
• Add dry spices such as salt as per taste, red chilli powder, turmeric powder, add water and cook everything until they turn soft.
• Once they are totally soft, switch off the stove.
• Allow the gravy to cool down completely.
• Take a blending jar and add the cold gravy into the blender.
• Blend the gravy finely and make a fine puree.
• Take a pan or any cooking utensil.
• Strain the blended puree into the pan with the help of a strainer.
• Discard the seeds that are left in the strainer.
• Mix well and cook the gravy for 2-3 minutes on low flame.
• Add the chicken pieces into it.
• Give a mix.
• Add spices such as salt as per taste, kashmiri red chilli powder, garam masala powder, chunk of butter, generous amount of cream, pinch of sugar, crushed kasoori methi, freshly chopped coriander leaves.
• Mix all the ingredients well.
• Cover the lid and let the gravy cook until it leaves oil from the sides.
• Lastly, switch off the flame.
• Serve the chicken butter masala.
• Garnish with lemon wedges, sprinkle some crushed dried fenugreek leaves, chopped coriander leaves, butter and cream.
• Serve hot with naan or paratha.