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butter chicken masala recipe
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5 from 1 vote

butter chicken masala recipe, chicken butter masala

A creamy onion tomato cashew gravy cooked with boneless chicken.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: chicken
Cuisine: Punjabi
Servings: 2
Calories: 294kcal
Author: Asiya

Ingredients

To marinate chicken

  • 200 gms boneless chicken
  • salt -to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger garlic paste
  • 1 tbsp lemon extract
  • 3 tbsp yogurt

For gravy:

  • 3 tsp oil
  • 1/2 tsp butter
  • 3/4 tsp ginger garlic paste
  • 2 onions (sliced)
  • 3 tomatoes (chopped)
  • 10-12 cashew nuts (kaju)
  • 3 slit green chillies
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 cup water

To saute the chicken:

  • 3 tsp oil

To cook chicken and gravy together:

  • salt to taste
  • 1/2 tsp kashmiri red chilli powder
  • 1/2 tsp garam masala powder
  • 2 tsp butter
  • 2 tbsp cream/malai
  • 1/4 tsp sugar
  • 3/4 tsp kasoori methi / dried fenugreek leaves
  • 2 tbsp chopped coriander leaves

For garnishing:

  • lemon wedges
  • chunk of butter
  • cream or malai

Instructions

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, yogurt.
  • 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.
  • Add the cashewnuts into it.
  • 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, chunk of butter, generous amount of cream, pinch of sugar, crushed 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.

Video

Notes

  • Some of the butter chicken gravies are made using only tomato and cashewnut gravy and onions are skipped.
  • Therefore, the same gravy procedure can be followed by skipping the onions and just using tomatoes and cashew nuts(kaju).
  • Sugar is added to suppress the slight tangy flavor that we get in the gravy.
  • Sugar is totally optional if the gravy is perfect and not tangy.
  • Marinating the chicken and cooking it gives a good flavor to the curry and if there is no time then cook the chicken without marinating as boneless chicken gets cooked quickly.

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 694mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1723IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 1mg
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