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.
Servings 4 people
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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