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Chicken Butter Masala
By : Asha NandwaniMethod
-
Cut chicken in small pieces.
- In a bowl put in the chicken pieces, and then add half the dahi, salt to taste, a pinch of haldi. 1/4 tsp red chilli powder, a pinch of tandoori color, little of the ginger garlic paste.
- Mix well and set aside to marinade 20 - 30 mins.
- Meanwhile in a blender, blend the tomato, dahi and cashewnuts until the cashewnuts are finely ground.
- In a thick bottomed pan melt the butter and add the finely chopped onions.
- Fry the onions till transparent.
- Then add the ginger garlic paste and fry till raw smell goes.
- Then add the tomato puree, the dry masalas, and keep stirring the mixture on low flame for a while.
- Then add the marinated chicken pieces, and fry well in the mixture till oil seperates.
- Then add the tomato, cashewnut and yoghurt mixture and mix well.
- Cover and cook on low flame, stirring in between so that the cashewnuts don't stick to the bottom, until the chicken is cooked.
- Lastly add the methi leaves, and cream and stir it. Cover and turn of the flame.
- Serve hot with naan or rotis.
- There are no hard and fast rules, you may adjust the seasoning to suit your taste.
Ingredients:
chicken breast - 1 (boneless)
dahi - 1/2 cup
ginger - garlic paste - 2tbsp
tandoori color - a pinch
jeera powder 2 - tsp
red chilli powder - 1/2 tbsp
onion - 1 medium sized cut finely
haldi powder - 1/4 tsp
tomato puree (store bought) 3/4 cup
fresh tomato - 1 small
broken cashewnuts - few (6)
kasoori methi leaves ( dried) - a pinch
fresh cream - 2-3 tbsp
salt to taste
sugar - a pinch (optional)
butter - 2 tbsp
chicken breast - 1 (boneless)
dahi - 1/2 cup
ginger - garlic paste - 2tbsp
tandoori color - a pinch
jeera powder 2 - tsp
red chilli powder - 1/2 tbsp
onion - 1 medium sized cut finely
haldi powder - 1/4 tsp
tomato puree (store bought) 3/4 cup
fresh tomato - 1 small
broken cashewnuts - few (6)
kasoori methi leaves ( dried) - a pinch
fresh cream - 2-3 tbsp
salt to taste
sugar - a pinch (optional)
butter - 2 tbsp
