Butter Chicken Masala | Chicken Curry

Chicken
Side dish for Roti
Side dish for Idli, Dosa
Non-Veg
Non-veg curry
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Today’s recipe is fragrant Indian Butter Chicken (or Murgh Makhani) a rich, creamy and addictive dish that is hugely popular all over the world. This easy restaurant style recipe can be made in 35 minutes and is wonderfully mild and sooper delicious. It pairs up excellent with naan, paratha, plain rotis or pulao and will make your taste buds go crazy. Try it for yourself and enjoy..!

Ingredients

To marinate:

Boneless chicken - ½ kg

Turmeric pwd - a pinch

Red chilly pwd - ½ tsp

Lemon juice - few drops

Salt - ½ tsp

To make gravy:

Butter - 2 tbsp

Sliced onions -1 cup

Minced ginger - 1 tsp

Minced garlic - 1 tsp

Turmeric pwd - a pinch

Kashmiri red chilly pwd - 1 tsp

Coriander pwd - 2 tsp

Cumin pwd - ¼ tsp

Garam masala pwd - ½ tsp

Tomato sauce / paste - 1 tbsp

Pureed tomato - 2 to 3 tbsp

Kasuri methi / dried fenugreek leaves - ¼ tsp

Whole milk - ½ cup

Chicken masala pwd - ½ tsp

Fresh cream - 2 to 3 tbsp

Salt to taste

Fresh coriander leaves

Instructions

1.

Wash and chop the chicken to bite-sized pieces

2.

Marinate with turmeric pwd, red chilly pwd, lemon juice and salt

3.

Allow the chicken to marinate for 30 mins

4.

Heat butter in a fry pan

5.

Add the sliced onions

6.

Saute until golden brown

7.

Add the grated ginger and garlic

8.

Give a toss and add turmeric pwd, kashmiri red chilly pwd, coriander pwd, cumin pwd, garam masala pwd and salt

9.

Saute for a minute until fragrant

10.

Add the tomato paste and pureed tomato

11.

Stir and cook for 2 to 3 minutes

12.

Throw in the kasuri methi, milk and the marinated chicken

13.

Mix well

14.

Cover it with a lid and cook in low medium flame for 8 to 10 mins

15.

Stir once in a while to avoid masala sticking to the bottom of the pan

16.

No need to add water, as the moisture in the chicken is enough to get cooked tender

17.

Keep the flame on sim and cook until the chicken is done

18.

Adjust the gravy consistency by adding little water if required

19.

Add chicken masala pwd and fresh cream

20.

That’s it flavorful, aromatic butter chicken masala is ready

21.

Transfer to serving bowl

22.

Garnish with freshly chopped coriander leaves and grated ginger

23.

Enjoy hot with naan, paratha, roti or with rice dishes

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