Recipe

Butter Chicken Masala

Description

Butter chicken is one of India’s most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection, as the Indian restaurants would say.

Prep: 20 mins

Cook: 20 mins

Ingredients

  • 500 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
  • 1 tsp of garam masala or chicken masala
  • 1 large pinch of kasuri methi
  • 1 cup of milk
  • 3 tbsp of cream or pureed cashew paste
  • 1–2 tsp salt (adjust to taste)
  • 1/4 tsp of turmeric powder
  • 1 small bunch of coriander leaves / cilantro

Instructions

  • 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