Butter Chicken Masala Curry
Indian
Reduce the tomato base before judging its final thickness. Once the dairy is added, simmer gently and taste the finished sauce before adding extra salt or heat.
- Servings (recipe yield)
- 2 servings
- Prep time
- 30 min
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- Boneless Chicken 1/2lb, cubed
- Butter Melted 2 tbsp
- Onions 2 medium-sized, minced
- Tomato 2 medium-sized, pureed
- Oil 2 tbsp
- Lemon juice 1 tbsp
- Garlic cloves 3, minced/crushed
- Ginger 1tbsp, minced/paste
- Garam Masala/Chicken Masala 1 tbsp
- Cream 4tbsp (or cashew paste)
- Chilli Powder 1 tbsp
- Turmeric powder 1/4 tbsp
- Crushed fenugreek leaves 1/4 tbsp
- 1 small bunch of coriander leaves / cilantro, for ganish
Instructions
- In a bowl, mix chicken with salt, pepper, 1/2 tbsp ginger-garlic paste, 1/2 tbsp chili powder, turmeric powder, and lemon juice for the chicken marinade; let marinate for an hour.
- Roast the marinated chicken in an oven at medium temperature for 5 to 10 minutes. The chicken should be three-fourths done.
- Heat butter in a pan. Fry the onions until it turns translucent.
- Add garlic-ginger and sauté for a minute, then add garam masala. Cook for a few seconds making sure not to burn the paste.
- Add tomato puree, salt, and chili powder. Let simmer for about 5 minutes, occasionally stirring until sauce thickens and becomes a deep brown-red color.
- Add the marinated chicken, butter, fresh cream, the crushed fenugreek leaves, and sliced green chilies. Cook for an additional 5 to 10 min until the chicken is cooked.
- Adjust salt, garnish with the coriander leaves. Serve over rice or naan.
Source: Public Domain Recipes · nihar-samantaray · Recipe source · Public-domain source license