NON-VEG
Butter Chicken Masala Recipe
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 1/2 kg Chicken
- 2 2 onions, minced
- 1 tomato - pureed
- 1 tbsp tomato paste or sauce
- 1 tbsp butter, ghee, or oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp garam masala or chicken masala
- 1 large pinch Kasuri Methi (Dried Fenugreek Leaves)
- 1 cup Milk
- 3 tbsp cream or pureed cashew paste
- 1-2 tsp Salt
- 1/4 tsp Turmeric powder
- 1 small bunch coriander leaves / cilantro, for ganish
Ingredients
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Instructions
- In a kadai, heat the butter, add minced onions and fry until golden brown in colour.
- Next add the minced ginger garlic, coriander, chilli powder, turmeric, salt and fry for a minute until you get fragrant smell.
- Next add the pureed tomato, tomato paste and cook for 3-4 mins until the mixture starts bubbling.
- Later add kasthuri methi, milk and the cubbed chicken. Cover the kadai until and cook for 8-10 mins until the chicken is soft. If the chicken lets out water, just check once or twice and give the curry a good stir. Also keep the heat in sim mode.
- After the chicken is cooked soft, open the lid and cook for a minute or two. Add little water at this stage if the gravy is thick.
- Finally after it is done, add the garam masala or chicken masala and the cream or cashew paste. Later give it a good stir, but do not boil.
- In the end garnish with coriander leaves, adjust salt if needed and remove it from fire.
- Have it with hot with tawa naan, vegetable pulao or jeera rice.