Butter Chicken Masala | North Indian Style | Restaurant Style

Butter Chicken Masala. A delightful famous Chicken recipe. From couple of months I was thinking to post this recipe. But somehow it would not work! So this evening I got the chance to share the recipe of Butter chicken masala. This recipe I learned from one Bengali cookery show. But I made some changes on it. In case of garam masala I prepared it at home that has little different flavors which increase the taste of Chicken butter masala. Trust me it is exclusively Restaurant style Chicken Butter Masala. After preparing in this way you will say the same. So I claim it is an Authentic food spicy and lovely recipe. With tandoori roti and butter naan it goes marvelous. But you should use the all the spices which I mentioned here...and for some ingredients I mentioned to use only Everest spices no other brands please.. So Dearies a North Indian Restaurant Style Butter Chicken Masala is waiting for you...

                         

Recipe by Nabanita Das

Prep time: 30 mins
Cook time: 20 mins

Ingredients

• 500 gm Boneless Chicken
• 3/4 th Cup Boiled Onion Paste
• 1/2 Cup Blanched Tomato
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 3 tsp Roasted Coriander Powder
• 2 tbsp Kashmiri Mirch Powder
• 1 tsp Turmeric Powder
• 4 tbsp Tandoori Masala (Everest)
• 2 leaves Bay Leaf
• 2 tbsp Ghee
• 100 Gm Butter
• 3 tbsp Kasoori Methi (Everest)
• 1/2 Cup Coriander Leaves (For garnishing)
• 1/2 Cup Cashew Paste
• 1/2 Cup Fresh Cream
• 1 tbsp Garam Masala***
• 2-3 pinch Red Color (optional)
• 1/2 Cup Mawa / Milk Powders
• 3 tbsp Curd
• 2 tbsp Lemon Juice
• Salt to taste

Cooking Directions

1. Wash chicken thoroughly.
2. Marinate with little red food color and curd for half an hour.
3. Heat ghee in pan.
4. Fry chicken pieces for 4-5 mins. Keep aside.
5. Add 2 tbsp butter in pan.
6. Add onion paste,garlic paste and ginger paste.Saute for some times.
7. Add tomato paste .
8. Add turmeric powder,coriander powder,kashmiri mirch powder,kasuri methi,tandoori powder and garam masala. Saute until oil comes out.
9. Grind the spices into a smooth  paste in mixi.
10. Now heat 1 tsp butter in a kadai.
11. Add bay leaf.
12. Add the grounded paste to it.
13. Add milk powder or mawa, salt and 1 cup warm water.
14. Mix it well.
15. Add Chicken pieces to it.
16. Cover until tenders.
17. Add cashew paste and lemon juices.
18. Mix well and cook for 2 minutes.
19. Add fresh cream.
20. Garnish with coriander leaves and Butter.
21. Serve Hot with Paratha or Rice.

***Garam Masala : Roast jeera,coriander seeds,cinnamon and cloves and grind this.

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