BUTTER CHICKEN MASALA

There are so many versions of butter chicken masala. But this recipe is authentic. I got this recipe from the website swasthi.To make authentic butter chicken masala first we need to grill the chicken. This can be done in a pan, tandoor or oven.

Marination             4 hours or ( 1 night)

Total time               1 hour

Serving                    8

First Marination

Chicken                        1 kg

Lemon                          11/2 tbp

Salt                                1/2 tsp

Red chilli powder       1 tsp

Marination (2)

Kasuri methi                11/2 tsp

Turmeric                      2/8

Garam masala            1tsp

Oil                                 11/2 tbsp

Gingergarlic paste     2 tbsp

Curd                             1 cup

img-20180826-wa0010.jpg

 

Butter Chicken Gravy

Butter                          4 tbsp

Gingergarlic paste    2 tbsp

Cinnamon                  4 inch (1)

Green cardamom     4

Cloves                         4

Methi powder           pinch

Green chilli slitted   3

Large tomatoes        8 (Put in the blender and filtered)

Red chilli powder    2 tsp

Garam masala         1 1/2 tsp

Cashew nuts             20

Soak cashew nuts 1 hour. Make paste with little water.

Puree the tomatoes and set aside.

How To Make Butter Chicken

  1. Grill the chicken in an oven or stove top method. Add one tsp butter and add the marinate.
  2. Fry on high flame till all moisture evaporates. Keep stiring constantly to prevent burning. Cook till it is cooked. Transfer it into a plate and keep aside.
  3. To grill oven, pre heat the oven to 240 C for atleast 20 minutes. Grill it until the meat is cooked. It may take about 20 to 30 mins.
  4. Heat a pan with butter. Add cinnamon, cloves and cardamoms. Fry for a minute.
  5. Add gingergarlic paste, green chilli and fry it turns fragrant.
  6. Next pour the tomato puree. Add red chilli powder, sugar, salt.
  7. Mix and cook until the tomato puree becomes thick. It also begin to leave the side of the pan.
  8. Pour 2 cup water. Add methi powder, cashew nut paste. Add water as consistency.
  9. Bring the mix to boil and simmer for 3 to 5 minutes.
  10. Add kasuri methi and garam masala.
  11. Add chicken mix and simmer for 5 to 7 minutes. The chn should becomes soft and tender.
  12. Add garam masala and kasuri methi.
  13. Stir and simmer for about 2, 3 minutes. Pour chilled cream and switch off the fire.
  14. Garnish with corriander leaves.

For Remember

Chill the cream and add it to the gravy. Turn off stove otherwise the gravy could look curdled.

Take small amount of hot gravy and add it to the cream in a separate bowl. Stir well. Then add the cream to the pan. This help to prevent curdled the cream.

Enjoy with white long rice, nan and chappathy.

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.