Chicken in buttery masala

Butter Chicken

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

  1. Boneless chicken breast- 400 gms
  2. Onion- 1 cup
  3. Tomatoes- 1 cup
  4. Ginger garlic paste- 1 tbsp
  5. Cashew nut paste- ½ cup
  6. Chilli powder- 1 tbsp
  7. Turmeric powder- ¼ tsp
  8. Garam masala- ½ tsp
  9. Butter- ½ cup
  10. Cream- ½ cup
  11. Water- 1 cup
  12. Oil- 1 tsp
  13. Salt- as per taste

For marination

  1. Ginger garlic paste- 1 tbsp
  2. Chilli powder- 1 tbsp
  3. Turmeric powder- ½ tsp
  4. Curd- 1 tbsp

Directions

Step One

Clean the boneless chicken breast pieces well and cut into small cubes. Pat dry with a kitchen towel. Place the cubes in a bowl. Add ginger garlic paste, chilli powder, turmeric powder, curd and salt. Massage the chicken pieces well. Keep aside for atleast 1 hour.

Step Two

After an hour, place the chicken pieces in a greased baking dish. Drizzle some oil and grill it for about 18 minutes at 200°C. Once grilled, keep it aside.

Step Three

Simultaneously, in a pan, heat some oil and melt 1 tbsp butter on medium heat. Add and brown the chopped onions. Season with salt. Add ginger garlic paste and cook till the raw smell disappears. Then, add Chilli powder, turmeric powder and garam masala. Add the tomatoes and cook till the tomatoes are soft and mushy. Keep aside to cool. Once cool, grind the mixture into a smooth paste.

Step Four

Grind some cashew nuts in 2 tbsp water.  Add this cashew nut paste, along with ½ cup water to the curry. On simmer, allow the mixture to come to a boil.

Step Five

Add the grilled chicken pieces to the curry, along with the remaining butter. Allow the masala to coat the chicken well.

Step Six

Switch off the flame. Once the curry cools down a bit, then add some cream. Garnish with more cream and a dallop of butter.

 

Tip: 1. Garam Masala is basically a mixture of ground spices such as cumin, coriander and cardamom used in Indian cooking. These spices are usually toasted and then ground in order to bring out more flavor and aroma. “Garam” translates into “hot”, however this mixture need not necessarily be hot or spicy. You need not make it. It can be purchased off the shelf at major supermarkets selling Indian spices and food-stuff.

 

Advertisements