Butter Chicken Masala

Butter chicken is a well known North Indian food. This silky creamy masala is a favourite food for many of us. There are lot of versions in making butter chicken and I have given the recipe which we like most at our home. I'm sure this recipe will please all the tastes.













Marination:

Boneless Chicken - 500 gm
Chilli Powder - 1 tbsp
Curd - 2 tbsp
Lime juice - 1 tbsp
Salt - 1 tsp

    Marinade the chicken and keep in refrigerator for 2 hours. (minimum 1 hour).


Ingredients:

Butter - 2 tbsp
Brinji leaves - 2
Cumin seeds - 1 tsp
Onion - 2 
Tomato - 2
Ginger garlic paste - 1 tbsp
Coriander powder - 1 1/2 tbsp
Chilli powder - 1 1/2 tsp
Cashewnut -8
Fresh cream - 1/2 cup
Salt - to taste
Oil - 3 tbsp

Preparation:

• Grind the cashewnuts and keep the paste aside.

• After 2 hours of marination, fry the chicken in 2 tbsp oil. Saute for 5 minutes. Meantime gets cooked to 50%. Keep them separately.

• In 1 tbsp of oil, fry cumin seeds and saute onion. Add ginger garlic paste and saute for a minute.

• Add tomatoes, red chilli powder and coriander powder and saute till tomato becomes soft and mashy. Let the masala gets cool and grind as fine paste.

Method:

   Heat the pan, add butter. When butter starts to melt add brinji leaves and saute for a minute. Add the ground masala and allow to boil for 5 minutes.

   Add cashew paste and cook till oil floats. Add chicken and necessary amount of salt and cook till chicken gets cooked. (If need add little water, while adding chicken).

   Add fresh cream and allow to cook till gravy becomes thicker.

Note:

• If you want restuarant red colour, you can also add little food colour while add masala paste.
• If you dont want cream you can also add milk.
• Tomato ketchup can also be used for the tangy flavour.
• The colour will be mild while cooking. You will get little extra colour when gravy gets cooling.