Chicken Butter Masala

Chicken butter masala is one of the most popular non veg side dish of Indian cuisine. It’s an onion and tomato based gravy thst is so rich and creamy with succulent, juicy boneless chicken pieces. Adding kastoori methi and masala items adds more flavour to the gravy.Sauteing the ingredients in butter is very important for it gives a unique flavour that is do inviting.
Make sure you add red ,ripe juicy tomatoes for colour and tangy taste. You dont have to add any artifical color ,if you like to have a bright red coloured gravy then you can add add a small piece of beetroot.Never substitute butter for ghee,also marimate the chicken pieces for 2 hours to overnight.You can alsoadd cashew paste for fresh cream if you prefer a milder version.Do try this at home and serve with rotis,naan or pulav.

MARINATING TIME : 2 HOURS-OVERNIGHT

PREPARATION TIME: 10 MINS

MAKING TIME: 30 MINS

SERVES :4*

INGREDIENTS

To marinate

400 g boneless chicken
2 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
2 tbsp curd
Salt to taste

To make gravy

2 onions
3 tomatoes
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
2 + 2 tbsp butter
8 cashews
1 tsp kastoori methi
1 small cinnamon stick
2 tbsp cream
1 bay leaf
2 cardamom
2 cloves
2 star anise
Salt to taste

METHOD

Clean and cut the chicken pieces and marinate with the items under to marinate table .

Heat oil in a pan,add onions,tomatoes ,chilli powder,cumin powder, turmeric powder, salt and saute for 5 mins on low flame.

Cool them ,transfer it to your mixie ,add cashews and grind it to a smooth paste with water.

Heat butter in a pan,add cloves,cardamom,star anise, bayleaf, cinnamon and saute for 2 mins.Now add the chicken pieces and saute for 5 mins on low flame.Then add the ground mixture,3/4 water and bring it to boil.When it starts to boil ,reduce the flame to low and cook for 20 mins with a closed lid.