Butter Chicken Masala, Restaurant Style
Oct. 11, 2014, 11:23 p.m.



You read my thoughts.
You understand my feelings. Yet you do not control!!
Oh Daddy God, Well settled are You inside my heart. Mirror was giving a wierd look at me. Still I continued talking ( standing front of the mirror... )
You rejoice when I am joyful getting a recipe perfect.  You feel the pain when something hurts me, You comfort me the best. Everything I go through, You go through. Stilll, why do I need to pray to You daddy??
You can list out the desires hooked to every corner of my heart better than I can do!! Then why pray ?!!
Just then, God spoke to me through the message - Why pray if God knows everything by Joseph Prince.

Isaiah 43: 25 -26 says "Put Me in remembrance". God is Omnipresent ( He is in all places ), Omniscient ( He is all knowing ), Omnipotent ( He is all powerful ). Still God wants to be reminded because God loves for His children to communicate. Prayer is totally totally for His delight/joy/pleasure.


:) Here I am now , with the real wanting to pray :)  Okayyyy time for Butter Chickennn :D

Butter Chicken Masala is basically roasted chicken cooked in rich tomato cashew gravy. I have sourced the recipe from Jaspreet ji of one of my favorite food group, simplified the recipe to label it quick-to-make-party-curry with that restaurant taste. This is a definite participant when I feed my guests :)

Preparation time : 10 mins      |  Marination time : 3 hours    |  Cooking time : 30 mins   |  Serves : 4 adults

Here is what you will need..

1 tbsp oil

50 gm butter

2 chopped green chillies

Tomato puree made from 500 gm tomatoes

1 tsp chicken masala powder

1 tsp chilli powder

1 tsp cumin powder

1 tsp sugar

Cashew paste made from 15 cashews

Required salt

1 cup water

Few Kasoori Methi leaves

For Marination

2 tsp curd

1 tsp chilli powder

2 tsp coriander powder

1 tsp cumin powder

1 tbsp oil

2 tsp lemon juice

2 tsp ginger garlic paste

1 tsp salt

500 gms boneless chicken

Preparation

1) Wash and clean the chicken. Make the marination ingredients ready.



2) Mix all the ingredients under marination and let them marinate in the fridge for 3 hours.



3) Chop the tomatoes into quarters. Add them along with 1/2 cup water into a pressure cooker and cook for 3 whistles. Cool the tomatoes and puree them.

butter (2 of 1)

Method

1) Roast the marinated chicken brushed with little oil in a OTG for 25-30 minutes or until their 3/4th cooked. Alternatively you can also add the marinated chicken in a pan, cover the pan and cook it in a medium flame until it is 3/4th cooked. I opted roasting in pan since I do not have an OTG or tandoor.

butter (3 of 1)

2) Meanwhile, take a heavy bottomed pan or cooker, Add butter once it is hot. Once the butter is melted, add chopped green chillies and ginger garlic paste. Saute them until the raw smell leaves.


butter (4 of 1)
3) Add the tomato puree, sugar to balance the sourness of tomatoes and saute for 1-2 minutes.

butter (5 of 1)

4) Add all the spice powders - coriander powder, chilly powder, cumin powder, chicken masala powder and cook in medium flame the mixture until there is a nice oil float.


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5) Add the 3/4th cooked chicken along with juice ( if any ) , cashew paste, water ( if required, depends on the quantity of gravy required ) to the above mixture. Give it a nice stir. Check the seasoning and add salt if required. Do not tend to add more water. Less than a 1/2 cup should be fine.

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6) Cover the above mixture and cook it covered in medium flame for another 7 mins. Add garam masala finally. Give a nice stir.

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7) Cook the gravy without cover in high flame for another 2 minutes and Sprinkle Kasoori Methi. Once there is a nice oil float on top, switch off the stove.

butter (9 of 1)

Serve hot and enjoy with phulkas.

butter (11 of 1)

Please do try out and write to me :) Here is my FB Page

Jofy Abraham
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