Butter Chicken Masala Curry
Nihar Samantaray
https://publicdomainrecipes.com/butter-chicken-masala/
30 min
30 min
Butter chicken Masala is one of India’s most popular chicken recipes, a mild curry with a tomato-onion-cream base and boneless chicken pieces cooked in it to perfection.
2 servings
1/2lb Boneless Chicken, cubed
2 tbsp Melted Butter
2 medium-sized Onions, minced
2 medium-sized Tomato, pureed
2 tbsp Oil
1 tbsp Lemon juice
3 Garlic cloves, minced/crushed
1tbsp Ginger, minced/paste
1 tbsp Garam Masala/Chicken Masala
4tbsp Cream (or cashew paste)
1 tbsp Chilli Powder
1/4 tbsp Turmeric powder
1/4 tbsp Crushed fenugreek leaves
1 small bunch of coriander leaves / cilantro, for ganish
In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
Heat butter in a pan. Fry the onions until it turns translucent.
Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
Adjust salt, garnish with the coriander leaves. Serve over rice or naan.