Home-made from North India for Non Vegetarians

      Home-made Butter Chicken Masala

-Homely Chef

Butter Chicken is a record-breaking most-loved dish across the Indian subcontinent. Regularly filled in as a side dish to naan, rotis, or pulaos, this dish should be visible in each Indian eatery across the US, the Middle East, the UK, and other western nations.

A staple of Punjabi food, delicate chicken pieces are cooked in a rich tomato and cream-based sauce.

Otherwise called Murgh Makhani, there are various varieties of this exemplary Indian chicken dish. Anything the variety is, partake in this colorful dish at the solace of your own home for the most delightful lunch or supper.

Ingredients:

• 500g Chicken breast, boneless and skinless, cut into bite-sized pieces
• Five medium-sized Tomatoes, pureed
• Two medium-sized Onions, finely chopped or made into a paste
• 2 tsp Ginger paste
• 3 tsp Garlic paste
• 1 tsp Garam Masala powder
• 2 tbsp Fresh Cream
• 1 tbsp Kasuri Methi/Dry Fenugreek Leaves
• 2 tsp Kashmiri Red Mirch powder
• 2 Green Chilies, chopped
• 200g Plain Yogurt
• 1 tbsp Chopped Coriander Leaves
• Salt, to taste
• Sugar, to taste
• 1 tbsp Lemon Juice
• 2 tbsp Mustard Oil
• 4 tbsp Refined Oil

Instructions:

• Marinate the chicken with ¼ tsp of Kashmiri red chili powder, ¼ tsp salt, and 1 tbsp lemon juice. Keep it in the refrigerator for 30 minutes.

• After 30 minutes, add 200g plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 2 tbsp mustard oil, and ½ tsp garam masala powder. Mix well and keep it in the refrigerator for 1 hour.

• Heat a pan and add 2 tbsp refined oil. Add tomato puree and cook on medium heat for 8-10 minutes.

• Add ½ tsp ginger paste, 1 tsp garlic paste, and ½ tsp Kashmiri red chili powder. Mix well and cook for another 2 minutes.

• Turn off the heat and strain the mixture into another bowl.

• Heat the pan and add 2 tbsp refined oil and 2 tbsp butter.

• Add onion paste and fry on high heat for 2 minutes.

• Add the marinated chicken and mix well.

• Add ¼ tsp Kashmiri red chili powder and mix again.

• Cover and cook for 5 minutes.

• After 5 minutes, remove the lid and cook on high heat.

• Add the tomato gravy, ½ tsp salt, ½ tsp sugar, chopped green chili, and 1 tbsp Kasuri methi. Mix well and cook for 2-3 minutes.

• Add 2 tbsp fresh cream and mix well.

• Add 1 tbsp chopped coriander leaves and mix again.

• Cook on high heat for 2 minutes.

• Add ½ tsp garam masala powder and mix well.

• Turn off the heat, cover the pan, and let it rest for 5 minutes.

• Serve hot with paratha, roti, naan, kulcha, etc.

                          

                               Enjoy your delicious chicken butter masala!