Thursday, September 21, 2017

Chicken Butter Masala Recipe

Here's me finally updating the Chicken butter masala recipe from 2 weeks ago. It goes awesome with homemade naan or just some plain basmati or regular rice.

  • 500g chicken breast
  • 100g yogurt
  • 2 tsp garam masala
  • 4 tsp ginger garlic paste
  • 2 tsp chilli powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp turmeric
  • 50g butter
  • 1 tbsp tomato puree
  • one, diced onion
  • cardamom pods
  • 1tsp ground cloves
  • 1 cup milk
  • handful chopped coriander
  • to taste salt
  • some cooking oil
1. Cut the chicken breast in bite-sizes.
2. Add the 100g yogurt, 1 tsp garam masala, 2 tsp ginger and garlic paste, 2 tsp chilli powder, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric and some salt. Mix well and marinate for 30 minutes to an hour.
3. Add cooking oil into a skillet, and pan fry the marinated chicken breast pieces. Set aside.
4. In the same skillet, add the 50g butter. Add the diced onion and let it sautee. 
5. Add the 1 tbsp tomato puree, 2 tsp ginger and garlic paste, cardamom pods, 1 tsp ground cloves, 1 tsp cumin, 1 tsp coriander, and 1 tsp turmeric.
6. Add about 1 cup of water and let it simmer. Add salt to taste.
7. Add 1 cup of milk and simmer it till it thickens. You can add more water and/or milk to get tour desired consistency and amount of gravy.
8. Sprinkle chopped coriander leaves and serve.

I gotta warn you, the moment you are done pan frying the pieces of meat, you can try some, and after that you will not be able to stop yourself. In this case, it is really wise to prepare a little extra to ensure you have enough for the dish later.

Happy trying!

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