Published: by Absolutely Recipes, in the Indian recipes category.

Chicken Butter Masala Recipe.

Ingredients:

Marination
500 grams chicken
1/2 to 3/4 tsp red chili powder
1 tsp ginger garlic paste
salt as needed
1 to 2 tbsp yogurt (or curd)
1/2 to 3/4 tsp garam masala
1/4 tsp turmeric (or haldi)
ingredients for gravy
1 tbsp butter or oil
1 cups onions cubed , 3 medium
1 1/2 cups tomatoes (3 large), finely chopped deseeded
salt as needed
10 to 12 cashew nuts (or kaju)
1/2 to 3/4 tsp garam masala powder
1/2 to 3/4 tsp kashmiri red chilli powder
1 tsp coriander powder
1/2 tsp sugar (optional)
1 1/2 tbsp butter
1 bay leaf (or tej patta)
3 green cardamom (or elaichi)
2 to 3 cloves (or laung)
1 cinnamon stick (or dalchini) , small
1 1/2 tsp ginger garlic paste
1/2 tsp kasuri methi (or dried fenugreek leaves)
3 tbsp cream ( for restaurant style)
coriander leaves few , for garnish

Recipe Instructions:

Marinade
to a large mixing bowl add chicken, red chilli powder, salt, turmeric, yogurt, garam masala & ginger garlic paste.
Rub the spices well into the chicken and marinate well.
Set aside until needed.
To get juicy tender chicken you will need to rest this marinade in the fridge for atleast 45 minutes.
For best results over night marination is needed.
How to make chicken butter masala
heat 1 tbsp butter or in a pan, fry onions till the raw smell goes away
saute tomatoes with salt until mushy.
Add chili powder, garam masala powder and coriander powder along with cashews.
Saute until the raw smell goes away.
Cool and blend together with 3/4 to 1 cup water.
Heat the pan with more butter.
Saute cinnamon, cloves, bay leaf and cardamom for a minute.
Add ginger garlic paste and fry till the raw smell goes off.
Next add marinated chicken.
Saute on a medium high flame until the masala dries up.
Pour the onion tomato puree.
Adjust as needed chili powder and masala powder.
Also adjust the consistency of gravy by adding more water if needed.
Cook until the chicken turns tender & soft.
Add kasuri methi, cream and stir well.
You can skip cream by increasing the amount of cashews.
Sprinkle chopped coriander leaves.
Serve indian chicken butter masala with roti, butter naan or jeera rice.

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