CHICKEN BUTTER MASALA

CHICKEN BUTTER MASALA

Ingredients (serve 3):

1. Boneless chicken ------------ 500 gm.
2. Butter ------------------------- 100 gm.
3. Curd --------------------------- 200 gm.
4. Onion -------------------------- 250 gm.
5. Ginger ------------------------- 1 inch.
6. Garlic -------------------------- 6/7 cloves
7. Melon seeds (charmagaj) --- 2 tbsp.
8. Red chilly powder ------------ 2 tbsp,
9. Salt ----------------------------- as per taste
10. Sahi garam masala -------- 1 tsp.
11. Cashew paste --------------- 2 tbsp.
12. Paste of poppy seeds ------ 1 tbsp.
13. Refined oil ------------------ 2 tbsp.
14. Fresh cream (blended) ---- 2 tbsp.

Method:

Make a paste of onion, garlic and ginger. Also paste the melon seeds and keep aside. Blend curd and also keep it. Take half of the onion, garlic and ginger paste and mix it with the boneless pieces of chicken along with blended curd, salt, 1 tbsp. of red chilly powder and sahi garam masala powder. Marinade the chicken for 2 hours and then grill it in a pre-heated oven for 15 minutes. Take out the pieces and brush oil on all sides and again grill for another 5 minutes. Your chicken kabab is ready. Now heat butter in a pan and add the rest of onion, garlic and ginger paste in it. Cook it for 10 minutes until the colour becomes golden brown. Add salt, red chilly powder, cashew, poppy seeds and charmagaj paste and sprinkle water. Cook for another 2/3 minutes. Now add the chicken kababs add cover the pan. Cook in low flame for 10 minutes and stir frequently. Sprinkle water if needed. You will find the gravy has turned oily and reddish. Put off the flame and add fresh cream and a cube of butter to garnish. you can also add coriander leaves on top. Your chicken butter masala is ready to serve with tandoor roti, paratha or rumali roti. 

Follow the images:

BONELESS CHICKEN

BLENDED CURD

MARINADED CHICKEN

CHICKEN KABABS

KABABS MIXING WITH GRAVY