Butter Chicken Masala ~ Restaurant Style

I made Masala Rice for the boys and Kulcha for Konda. All of them enjoyed a hearty Sunday Meal. I was really exhausted with the sunday being a full day work of trying to cook different themes and dishes.

However the happy nodding from everybody was enough to compensate the hard work!

To make the Chicken Rost

 For the Makhani Gravy

Butter Chicken Masala / Murgh Makhani

Ingredients Needed:

Chicken - 1 kg
Lemon juice - 1 tbsp
Red Chilli powder    1 tsp
Salt to taste

Mix and keep this aside for 30 mins.

For Cooking this chicken

Butter - 2 tbsp

For the Chicken marinade   

Curd/ Yogurt - 1 cup (strained)
Salt to taste
Ginger Garlic paste - 1 tsp
Garam masala powder  - 1/2 tsp
Red chilli powder - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Cooking Oil - 1 tsp

Mix this marinade with chicken and refrigerate for at least 2 hours.

For the Makhni Gravy

Butter - 2 tbsp
Ginger Garlic paste - 1 tsp
Minced onions - 1 cup
Onion puree - 1/2 cup
Green chillies, chopped - 3
Red chilli powder - 1/2 tsp
Salt to taste
Kasuri Methi / Dry Fenugreek Leaves - 1 tsp
Cashew nut paste from 10 - 15 whole
Cloves - 2
Cinnamon - 1"
Cardmon - 2
Tomato puree - 2 cups
Garam Masala powder - 1/2 tsp
Cream - 3 tbsp

How to make Butter Chicken Masala

For the Chicken Marinade:

Wash and cut chicken into bite size pieces.

Apply the red chili, salt and lemon all over the pieces and keep it aside for 30 mins.

Set the curds on the sieve for the whey to seperate.

Then mix the curds, red chilli powder, salt, ginger garlic paste, lemon juice, garam masala powder and oil to the chicken.

Refrigerate
the chicken for at least 2 hours. Once done, heat a non stick pan with
butter, add the chicken along with the marinade and cook in sim till the
chicken is done. Once the water is all evaporated, cook on high to
ensure the chicken browns.

For the Makhani Gravy

In another pan, heat oil, add the
whole spices, saute for couple of secs. Then add minced onions and saute
till brown. Add the onion puree and ginger garlic paste along with
green chilies. Saute well.

Then add tomato puree, red chilli
powder, garam masala powder, salt and one cup of water. Bring to a boil.
Reduce heat and simmer for ten minutes. Cook till the masala is cooked
well and oil comes out on sides.

Now add the cashew paste and mix
well. Simmer for 5 mins. Finally add the chicken pieces and kasoori
methi. When everything comes together, add fresh cream.

Serve hot with naan or parantha.

Notes

This recipe mostly makes use of Kashmiri Chili powder.
You can cook the chicken pieces in oven for 30 mins at pre heat temperature of 180 C.
 
Enjoy with Naans or Kulchas