Butter chicken masala is very well known north Indian dish all around the world. I make it on very special occasions at home. It is every ones favorite too.

There is vegetarian version with paneer, all you have to replace paneer with chicken and rest process is same. This is a very easy version of making it. Here is the recipe

Serves – 2 Portions

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Ingredients

Boneless Chicken – 150 Grams (Cut in cubes)

Ginger Garlic Paste – 1 Tablespoon

Black pepper – Half Teaspoon

Oil – 2 Tablespoons

Tomato – 3 (Medium)

Onion – 1 (Large)

Garlic – 4 Cloves

Ginger – 1 Inch

Green Chilies – 2

Cashews – 10 to 15

Butter – 2 Tablespoons

Bay leaf – 1

Cardamom – 2

Cloves – 2

Cinnamon Stick – 1

Red Chili Powder – Half Tablespoon

Coriander Powder – Half Tablespoon

Turmeric Powder – Half Tablespoon

Garam Masala Powder – Half Tablespoon

Fresh Cream – 2 Tablespoons

Dried Fenugreek Leaves – 1 Tablespoons

Salt – To taste

Method 

Marinate chicken cubes with ginger garlic paste, black pepper, and salt for 4 to 5 hours or over night. Now take pan heat oil, fry chicken from all the sides till cook well, keep aside.

Now take pressure cooker, add chopped tomatoes, onion, garlic, ginger, green chilies, cashews and salt with some water and pressure cook for three whistles. Let it cool and make a paste of it, keep aside.

Now take pan heat butter add bay leaf, cardamon, cloves, cinnamon stick, when the aroma is released of all spices add tomato mix in it, cook this mix for at least five minutes, add red chili powder, coriander powder, turmeric powder, garam masala, mix well.

Now add fried chicken pieces, cover the lid cook for another 5 to 8 minutes. Now add cream and dry fenugreek leaves, cook for 2 more minutes.

Serve with cream and some butter on top. It tastes great with naan or rice.

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