butter chicken masala recipe punjabi

Butter chicken masala, a delicious creamy chicken gravy recipe made using boneless chicken and added into a creamy gravy. It is often termed using various names such as chicken butter masala too. There are many other chicken recipes such as chicken tikka masala which are made almost in a similar manner with slight variations here and there.

Check out other regional chicken recipes such as chicken sukka, chicken do pyaza, indian chicken curry.

Jump to:

• How the recipe is made?
• Step by step procedure
• Recipe

How the recipe is made?

• The chicken is first marinated with spices, yoghurt and then sauteed in oil until it turns soft.
• A separate gravy is then made using onions, tomatoes, cashew nuts.
• The onion tomato and cashew nut gravy are then blended into a puree and cooked along with the stir-fried chicken.
• This butter chicken gravy is then highlighted with some cream, dried fenugreek, lemon and served.

What should be served with this recipe?

It is a very popular dish all across Punjab and Northern India and rice is eaten less in those regions. Therefore, this recipe is mostly served with flatbreads. It is mostly made in dhabas and whenever we travel on Northern Indian Highways we could definitely find butter chicken masala as the number one requested recipe on the menu.

It tastes best with any kind of naan, plain paratha or any kind of flat bread.

Is it easy or difficult to make?

According to me, it is often thought to be a difficult one to make at home but after trying it out and making it, I feel that this is an easy and simple recipe to make with all the basic ingredients that are easily available at home.

The recipe is just made using a simple procedure and it takes just 4 steps to make it. Firstly, the chicken has to be marinated, then it should be cooked, third is the cooking of the gravy and fourth is to make the puree and mix it with the sauteed chicken.

If all the steps are followed correctly then we are definitely on the way to making a delicious restaurant kind of butter chicken recipe.

Buying the chicken

In order to make this recipe, the chicken flesh that is usually used is the breast of the chicken. It is healthy and lean and can be tenderized in just a few minutes.

The chicken breast is completely boneless and can be made into small pieces quickly at home.

Therefore, using chicken breast is highly recommended to make it as it is often served with roti, naan or paratha.

Benefits of chicken breast

• It is lean in appearance and has lots of protein content. It has high protein content and helps in building muscles and a great option for those looking forward to losing their weight.
• Since this recipe is mainly made using butter, it cannot be skipped and if one prefers a healthier option, then substitute butter and oil with olive oil.

Below are the recipe details to make this simple Punjabi butter chicken recipe in a step by step procedure and also a video too is posted to make the steps understandable.

The recipe shown below is almost similar to the one made in restaurant style and one can make many more variations to it and make it at home.

In the restaurants the chicken is cooked in the tandoor before adding into the gravy, but, homemade recipes cannot be cooked in that way and therefore, this recipe is posted in such a way to create restaurant kind of recipe easily at home.

Step by step procedure

Step 1(Marinating the chicken)

• Wash the boneless chicken pieces well. Take a mixing bowl, add the boneless chicken pieces into it. Add salt to taste, red chilli powder, turmeric powder, ginger-garlic paste, lemon extract, yoghurt.

• Mix all the ingredients and the chicken well. Cover and marinate the chicken for at least half an hour.

Step 2 (Cooking the chicken pieces)

• Take a pan, add oil and heat it.

• Add the chicken pieces into the oil.

• Cook them until the water from the chicken gets absorbed completely. The chicken takes around 20 minutes to get tender and perfectly roasted.

• Do not cook the chicken on high flame.
• Cook it on medium to low flame and keep tossing the chicken in between.
• Switch off the stove once the chicken is cooked and keep it aside.

Step 3( Cooking the gravy)

• Take a pan, add oil, add butter and heat it. Add ginger-garlic paste and saute for few minutes.

• Add the sliced onions and chopped tomatoes. Also, add the cashew nuts into it and then add slit green chillies and mix everything.

• Add dry spices such as salt as per taste, red chilli powder, turmeric powder.

• Add water and cook everything until they turn soft.

• Once they are totally soft, switch off the stove. Allow the gravy to cool down completely.

• Take a blending jar and add the cold gravy into the blender.

• Blend the gravy finely and make a fine puree.

Step 4 (Mixing of the puree and the chicken)

• Take a pan or any cooking utensil. Strain the blended puree into the pan with the help of a strainer.

• Discard the seeds that are left in the strainer. Mix well and cook the gravy for 2-3 minutes on low flame.

• Add the chicken pieces into it.

• Give a mix.

• Add spices such as salt as per taste, Kashmiri red chilli powder, garam masala powder, a chunk of butter.

• Also add a generous amount of cream, a pinch of sugar, crushed dried kasoori methi, freshly chopped coriander leaves. Mix all the ingredients well.

• Cover the lid and let the gravy cook until it leaves oil from the sides.

• Lastly, switch off the flame. Serve the chicken butter masala. Garnish with lemon wedges, sprinkle some crushed dried fenugreek leaves, chopped coriander leaves, butter and cream.
• Serve hot with naan or paratha.

Recipe

If you know any other variation or another version of this recipe, do comment below or mail us and let us know how you liked this recipe and we appreciate your feedback and efforts after trying it out.