Chicken Butter Masala Recipes

BUTTER CHICKEN MASALA RECIPE, CHICKEN BUTTER MASALA

Steps:

• 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.
• 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.
• 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.
• 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.

CHICKEN BUTTER MASALA

Steps:

• Cut chicken to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.
• Add all the ingredients for marinade - Greek yogurt / hung curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil and lemon juice.
• Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

BUTTER CHICKEN

Steps:

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.