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    Home » Non Vegetarian Gravies » Punjabi Butter Chicken Masala

    Punjabi Butter Chicken Masala

    Published: Apr 29, 2017 · Modified: Nov 20, 2020 by Srivalli · Leave a Comment

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    Punjabi Butter Chicken Masala is from the land of Punjabi, that seem to represent the Indian Cuisine on a global level. While I have prepared and tasted many varieties of butter masala with paneer as main, I have never tasted Butter Chicken. Though I get to hear so much great reviews from Konda on how this tastes. She has been asking us for a long time to make it at home. While I have already made a version of Restaurant Style Butter Chicken Masala and Chicken Tikka Masala, she was still saying its been a while and I must make it again.

    After all, once for the blog and the family is just not enough according to her. While I might want to debate on that, I know certain dishes need to be cooked more frequently than a couple of times.

    That naturally led us to search for different versions. So today's recipe, though much similar to the ones I have already shared, is more creamy and rich. This is from a cookbook on Punjabi Chicken dishes, so you can imagine how the recipes would be. Konda has asked us to prepare everything from that book.

    Butter Chicken Masala We made this for a weekend dinner and paired it with Parotta, I know Naan would have been really awesome. However, making this along with rest of the dishes, took lot of time and I could manage only parottaPunjabi Butter Chicken Masala Punjabi Butter Chicken Masala

    For the Chicken Marinade

    1/2 Kg Chicken boneless
    1 tsp Ginger Garlic Paste
    1 tsp Red Chilli Powder
    1/2 tsp Garam Masala
    1/2 cup Curds Yogurt
    1/2 tsp Salt
    2 tsp Cooking Oil

    For the Gravy

    3 tbsp Butter
    2 tbsp Cooking Oil
    1/ tsp Cumin Seeds
    1/2 cup Onions chopped
    1 tsp Ginger Garlic Paste
    A pinch Red Food colour
    1 tsp Red Chilli Powder
    1/2 tsp Garam Masala
    Salt to taste
    1/2 tsp Sugar
    1 cup Tomato Puree
    1/2 cup Fresh Cream
    1/2 tsp Kasuri Methi

    For the Chicken Marinade

    Wash and cut the chicken into bite size pieces. Boneless chicken is the best for this gravy.
    Take the chicken in a bowl, add all the spice powders along with salt and curds. Combine everything well into the chicken and let it rest for at least an hour.
    Then heat a nonstick pan with oil and cook the chicken till all the curds evaporates and the chicken becomes dry
    fry in 2 tsp oil till curd is evaporate

    For the Gravy
    Heat oil and butter in a kadhai, add cumin seeds and let it splutter.
    Then add the chopped onions and saute till browned. Next, add ginger garlic paste and fry well.
    Now add the red colour, red chilli powder, garam masala, salt, sugar. Saute for 5 mins
    Next, add the tomato puree and cook for 5 mins in low flame.
    Add 1 cup water and cook for 5 min, till the paste starts boiling.
    At this stage add the roasted chicken pieces and cook on low flame for 20 mins.
    Next, add cream and Kasuri methi and simmer for 2 mins.
    Serve with naan or Chapatis.

    How to make butter chicken at home

    Print Pin

    Punjabi Butter Chicken Masala

    Punjabi Butter Chicken Masala is a creamy boneless chicken gravy. You can easily make this at home with freshly prepared spices and tastes just like the restaurant.
    Course Main Dish - Gravies
    Cuisine Punjab
    By Cook Method Stovetop
    Occasion Party
    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Servings 4 people
    Author Srivalli

    Ingredients

    For the Chicken Marinade

    • 1/2 kg Chicken boneless
    • 1 tsp Ginger Garlic paste
    • 1 tsp Red Chilli powder
    • 1/2 tsp Garam Masala
    • 1/2 cup Curds / Yogurt
    • 1/2 tsp Salt
    • 2 tsp Cooking Oil

    For the Gravy

    • 3 tbsp Butter
    • 2 tbsp Cooking Oil
    • 1/ tsp Cumin Seeds
    • 1/2 cup Onions chopped
    • 1 tsp Ginger Garlic paste
    • A pinch Red Food Colour
    • 1 tsp Red Chilli powder
    • 1/2 tsp Garam Masala
    • Salt to taste
    • 1/2 tsp Sugar
    • 1 cup Tomato puree
    • 1/2 cup Fresh Cream
    • 1/2 tsp Kasuri Methi

    Instructions

    For the Chicken Marinade

    • Wash and cut the chicken into bite size pieces. Boneless chicken is the best for this gravy.
    • Take the chicken in a bowl, add all the spice powders along with salt and curds. Combine everything well into the chicken and let it rest for at least an hour.
    • Then heat a nonstick pan with oil and cook the chicken till all the curds evaporates and the chicken becomes dry
    • fry in 2 tsp oil till curd is evaporate

    For the Gravy

    • Heat oil and butter in a kadhai, add cumin seeds and let it splutter.
    • Then add the chopped onions and saute till browned. Next, add ginger garlic paste and fry well.
    • Now add the red colour, red chilli powder, garam masala, salt, sugar. Saute for 5 mins
    • Next, add the tomato puree and cook for 5 mins in low flame.
    • Add 1 cup water and cook for 5 min, till the paste starts boiling.
    • At this stage add the roasted chicken pieces and cook on low flame for 20 mins.
    • Next, add cream and Kasuri methi and simmer for 2 mins.
    • Serve with naan or Chapatis.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    Chicken Butter Masala

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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