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
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
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.