Butter Chicken Masala |Indian Butter Chicken Recipe

 Butter chicken is one of the most popular curries at any Indian Restaurant around the world.

Aromatic golden chicken pieces in an incredible creamy curry sauce. this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with Porotta or fresh homemade Naan bread.

The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket.

Watch the video on youtube:  https://youtu.be/MjJ2tQipDNc

Ingredients required in this recipe are :

To Marinate :

  1. Chicken -750 gms, Cut into small chunks. with bone (you can take boneless too)
  2. Lemon juice- Juice of 1 lemon.
  3. Kashmiri Chilli Powder- 1 1/2 Teaspoon.
  4. Turmeric powder-1/4 Teaspoon.
  5. Garam Masala Powder-1/2 Teaspoon.
  6. Thick Yoghurt- 1/2 Cup.
  7. Kasuri Methi-1/2 Teaspoon.
  8. Ginger garlic paste- 1 Tablespoon.
  9. Salt- to taste.

Other ingredients 

  1. Butter- 2 Tablespoons +1 Teaspoon.
  2. Oil- 2 Tablespoons.
  3. Whole spices- Cloves-3 
  4.                          Cinnamon stick -1
  5.                          Cardamom-4
  6.                           Bay leaf -2 numbers.
  7.                           Cumin seeds-1/2 Teaspoon.
  8. Onion- 3 numbers, chopped.
  9. Ginger and garlic - Crushed, 1 Tablespoon.
  10. Tomato-2 Large number, chopped.
  11. Cashewnuts-10-12 numbers.
  12. Turmeric Powder-1/2 Teaspoon.
  13. Kashmiri Chilli Powder- 2 Teaspoons.
  14. Garam Masala Powder- 1 Teaspoon.
  15. Kasuri methi- 1 1/2 Teaspoon.
  16. Sugar- 1 Teaspoon.
  17. Salt to taste.
  18. Fresh Cream - 3 Tablespoons.
  19. Coriander Leaves- few, chopped.

Method of preparation :

Step 1

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Step 2: 

Melt 1 tablespoon butter along with 1 tablespoon oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm.

Step 3:

In the same pan or take a large pan, melt 1 tbsp butter and 1 tbsp oil together. Add whole spices and heat until aromatic. Add in finely chopped onion and salt to taste. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

Step 4:

Add in crushed ginger and garlic. Saute for a minute or until fragrant. 

Step 5:

Saute 2 large chopped tomatoes until mushy.

Step 6:

Add in cashew nuts and mix well. Allow this mixture to cool down completely.

Step 7:

Scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

Step 8:

Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 5-7 minutes until the chicken is cooked through and the sauce is thick and bubbling. 

Step 9: Add little fresh cream on top and garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!