Name: Chicken butter mashala recipe by Soma Mukherjee at BetterButter
Prep time: 720 min
Cook time: 40 min
Total time: 760 min
Yield: 6
Ingredients: Chicken 800g; Butter for cooking 70 g; Curd 3/4 cup; Bay leaf 1; Kasuri methi 2 teaspoon; Cumin seeds 1 teaspoon; Onion paste 1 big size onion; Tomato puree 1/2 cup; Ginger garlic green cilli paste 1 table spoon; Cumin- coriander- popyseed- black pepper paste 1 table spoon; Garam mashala : cardamom - cinnamon- clove- nutmeg paste 1 and 1/2 teaspoon; Sugar termaric salt and kashmeri red cilli powder as required; Fresh cream and coriander for gernishing

Ingredients Serving: 6

Chicken 800g
Butter for cooking 70 g
Curd 3/4 cup
Bay leaf 1
Kasuri methi 2 teaspoon
Cumin seeds 1 teaspoon
Onion paste 1 big size onion
Tomato puree 1/2 cup
Ginger garlic green cilli paste 1 table spoon
Cumin- coriander- popyseed- black pepper paste 1 table spoon
Garam mashala : cardamom - cinnamon- clove- nutmeg paste 1 and 1/2 teaspoon
Sugar termaric salt and kashmeri red cilli powder as required
Fresh cream and coriander for gernishing

Instructions

In a mixing bowl take cleaned chicken pieces
Add termaric powder salt and kashmeri red cilli powder Kasuri methi, 1 teaspoon ginger garlic cilli paste and curd
Mix and rub the chicken pieces with mashala mix and leave it for marination for overnight or atleast 2 hours
After completion of marination heat a kadai and butter and allow it to melt.
Add cumin seeds and bay leaf allow the seeds to splutter
Add tomato puree stir it for 2-3 minutes and add onion paste and 1 teaspoon sugar stir it until fried smell appears
Add remaining ginger garlic green cilli paste and the cumin coriander popyseed paste mix
Fry the mashala add marinated chicken and mix well. Add salt and kashmeri red cilli powder as required.
Stir it for few minutes . When oil released add 2 cups of water and cover with a lid. Let it cook for about 10-15 minutes.
After 10-15 minutes remove the cover and stir again.
Let it cook for about another 10 minutes stir occasionally add little more water if required.
Then add garam mashala paste and cover it. Let it stand for about 10 minutes.
Garnish with chopped coriander leave and fresh cream
Serve hot with roti or parathas

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