Punjabi Butter Chicken Masala

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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.

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 parotta 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.

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.

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This is part of April Week 5, Cooking from Cookbook Challenge Group.