Chicken Butter Masala
Chicken butter masala is an Indian dish made with ground chicken meat cooked in spices. It is served with butter naan, jeera rice/ plain basmati rice. A creamy yet spicy chicken meal that tastes similar to any restaurant-style chicken butter masala dish and has an alluring spice. A creamy, flavorful, buttery chicken curry. The ingredient list is the finest part of making Chicken Butter Masala at home. Every ingredient is simple to locate at any supermarket or grocery shop.
Table of Content
Recipe Card
Ingredients
To Marinade
- Chicken thighs boneless 600-grams
- 1 teaspoon Kasuri methi {dried fenugreek leaves}
- 1 tablespoon lemon juice, not lime juice
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 1 tablespoon oil
- ½ cup greek yoghurt {see tips}
- ½ teaspoon Kashmiri red chilli powder
- ⅛ teaspoon turmeric
- ⅓ teaspoon salt
To Puree
- 1 1⁄2 to 2 teaspoons Kashmiri red chilli powder
- ¼ to ¾ teaspoon cardamom powder
- 1 1⁄2 teaspoon garam masala {according to taste}
- 1 1⁄2 teaspoon sugar
- 2 teaspoon coriander powder
- 1 teaspoon salt {according to taste}
- 1 teaspoon cumin powder {optional}
- 1 tablespoon oil
- 1⁄2 sliced onions {1 large, 120 grams}
- 1 1⁄2 cups water
- Ginger {peeled, 1 1⁄2 tablespoons chopped} 15 gram
- Garlic {1 1⁄2 tablespoons chopped} 15 gram
- Whole cashews 22-28
- Tomatoes chopped 5
For Butter Masala
- 2 tablespoons of butter
- 1 tablespoon ghee
- 2 teaspoon Kasuri methi {dried fenugreek leaves}
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri red chilli powder opt
- ⅓ cup chilled cream 80 to 100 ml heavy cream or cooking cream
- 1 cup hot water {sperate it into ½ + ½}
- 1 green chilli {optional}
Direction
- Cut the chicken into 3/4-inch pieces, then add them to the bowl. Dry off using kitchen tissues.
- Add Greek yoghurt or hanging curd, red chilli powder, turmeric, garam masala, salt, ginger garlic paste, Kasuri methi {dried fenugreek leaves}, oil, and lemon juice to the ingredients for the marinade.
- For at least 60 minutes, marinate and rest covered. Keep it overnight for optimal results {refrigerated}
To Make Puree
- Peel the ginger and cut the onions in the meantime. The onions should be sauteed in hot oil until they are transparent {pink} and have lost their raw flavour. Chop the tomatoes while the onions are frying
- Integrate ginger and garlic and 2 to 3 minutes of sautéing. Add the red chilli powder and keep the heat controlled.
- Salt, cashews, and tomato chunks should be added. Cook the tomatoes until they are reduced to mush over medium-high heat.
- Add sugar, cardamom powder, coriander powder, cumin powder {optional}, and garam masala.
- Shut off and relax. 1 cup of water should be added to the blender to create an extremely smooth puree. If necessary, add another half cup. {Adjust based on your blender; some mix well with no additional liquid added, while others only require a small amount}.
How to make Chicken Butter Masala
- After cleaning the pan with some tissues, preheat it on low to medium heat while adding butter.
- Stir in the optional green chilli powder and red chilli flakes as the butter melts. Taste the onion-tomato puree's flavour before adding the chilli powder.
- Puree should be strained right into the pan. To prevent your spices from burning, make sure your pan is not too hot.
- Cook the butter masala until it achieves a thick and creamy consistency by adding 1/2 cup hot water.
- Heat a pan with one tablespoon of oil while the butter masala is simmering. Layer the chicken pieces on the pan once the oil is hot and fry on high heat.
- Turn the chicken to the other side when the underside begins to brown and continue cooking until golden and slightly scorched.
- Pour 1/2 cup hot water and 1 tablespoon ghee after the butter masala has become thick and creamy.
- When the butter masala has thickened and become creamy, stir in the grilled chicken and let it simmer for 3 to 4 minutes, or until the chicken is thoroughly cooked.
- Check the salt with a taste test. Add kasuri methi and garam masala.
- Add the cooled cream and stir. Cut the heat off. Stir and set aside for at least five minutes. Add some finely chopped coriander leaves and a tablespoon of cream to the chicken butter masala for garnish. Serving suggestions: Butter naan, Jeera rice, or plain basmati rice.
Tips
- Cashews can be swapped out with 1/4 cup of additional cream, which should be added at the very end.
- White poppy seeds and sunflower seeds can be substituted for the nuts in the recipe.
- Hung curd or strained yoghurt can be an alternative to greek yoghurt.
- Another component that gives the chicken butter masala a truly Indian flavour is Kasuri methi. If you don't have it, just skip it, but you'll be missing that special flavour. Fenugreek leaves that have been dried and packaged are known as Kasuri methi. They are widely available in Indian markets.
Bonus Tips
- You can use either bone-in or boneless chicken to make chicken butter masala.
- To prepare tasty, juicy, tender, and succulent chicken, marinating it is a crucial step. Therefore, don't skip the marinating. The chicken can be let to rest for at least a continuous hour. But for the finest flavours and juicy chicken, overnight is advised.
- You can use any type of cream, including heavy, whipping, and cooking cream.
- Use cream to give the meal a creamy texture. Add 6 to 8 more cashews if you don't have any cream. Sure, this will give the gravy a creamier texture, but it won't have the same effect as cream.
Nutritional Information
.png)
FAQs
Q1. What is butter chicken masala made of?
A1. In the well-known Indian meal Chicken Butter Masala, grilled chicken is cooked in a silky, creamy sauce made of onion, tomato, and cashews. This mouthwatering curry dish is frequently included on restaurant menus.
Q2. Is chicken butter masala the same as butter chicken?
A2. A sauce made with cream, yoghurt, or tomatoes is referred to as masala, as is a concoction of spices used to flavour meals. However, Tikka Masala can be served with any form of chicken, while Butter Chicken is often made using breast meat.
Q3. What does chicken butter masala taste like?
A3. Butter chicken has a rich, creamy flavour and a somewhat sweet aftertaste. The flavour of chicken tikka masala is a little hotter and earthier. Both meals contain chicken, tomato paste, garam masala, yoghurt, ginger, and other ingredients. Some variations also utilise other tomato-based sauces, like passata.
Conclusion
So, guys, here we are! What do you all think of the recipe for chicken butter masala? It's a great weekend meal for your family and friends, to be honest. Try it out, post it to your social media accounts, and don't forget to tag us! Post your insightful thoughts in the section below:)
I am aware that you all adore meals with vibrant, strong flavours, and nothing beats sitting down to a delicious curry to end a hectic day. You can enter an entirely different universe just by the aromas.
One of the best chicken butter masala recipes you'll ever attempt is this one! You'll enjoy how simple it is to prepare in the comfort of your own home, especially when you use plain basmati rice, garlic butter naan, and jeera rice.
Tags:
Dinner