Butter Chicken Masala

Butter Chicken Masala

 I got the best ever comment from my hubby when he tasted this.  You can serve with Roti, Chappati, Naan, Parota, good enough to eat with Rice as well.


Ingredients :

Step : 1

• Chicken boneless : half kg (cut into stips)
• Ginger garlic paste : 2 tbl spn
• Chilli pwdr : 1 tbl spn
• Coriander pwdr : 1 tbl spn
• Salt
• Oil for frying

Mix all the above ingredients except oil. Then take 3 tbl spns of oil in a pan and fry the marinated chicken for 6 min. Remove only the chicken on to a plate.

Step : 2

• Cumin seeds : half tea spn
• Onion : 1 No.
• Ginger garlic paste : 1 tbl spn
• Coriander pwdr : 2 tbl spn
• Cashewnuts : 10 Nos.
• Chilli pwdr : 1 tbl spn
• Green chillies : 2 Nos. (optional)
• Tomatoes : 2 Nos.
• Butter : 2 tbl spn
• Colour : Safforn 3 drops (optional)
• Sugar : 1 tbl spn
• Cream : half cup
• Garam masala : 1 tea spn 

Method of preparing the gravy :

• Use the same pan which has the oil and the masala stuck to it. 
• Add cumin seeds, chopped onion, ginger garlic paste, 1 cup water. 
• Stir well such that the masala stuck to the pan would mix with water.
  Add Coriander pwdr, Cashewnuts, Chilli pwdr, Green Chillies, Tomatoes. Cover this with a lid and cook it in medium flame till the tomatoes are cooked well. 
• Remove from flame.
  Once this comes to room temp, grind it well.
  Take a pan and add butter add the ground masala. 
• Add little extra water, safforn, sugar, cream, garam masala and fried chicken. 
• Boil this till the sause turns a little thick.