Butter Chicken Masala | Chicken Curry
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