Name: Butter Chicken Masala recipe by Akum Jamir at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 3
Ingredients: For Masala: Butter 4+1 tblspn; Onion 2 medium chopped; Tomato 1 large chopped; Salt to taste; Cashewnuts 10 nos; Garam masala powder, Red Chilly powder & Coriander powder 1 tbsp each; Cinnamon 1 small stick; Cloves 3 nos; Bay leaf 1 small; Green cardamom 3 nos; Ginger garlic paste - 1 tblspn; Kasuri methi - ½ tblspn; Cream - 2+1 tblspn; Few julienne ginger; Few coriander leaves; Water 250 ml; Marination Ingredients:; Chicken 400 gms; Red Chilly powder 1 tblspn; Ginger garlic paste 1 tblspn; Salt to taste; Yogurt 2 tblspn; Garam masala powder ½ tblspn; Turmeric powder ½ tblspn

Ingredients Serving: 3

For Masala: Butter 4+1 tblspn
Onion 2 medium chopped
Tomato 1 large chopped
Salt to taste
Cashewnuts 10 nos
Garam masala powder, Red Chilly powder & Coriander powder 1 tbsp each
Cinnamon 1 small stick
Cloves 3 nos
Bay leaf 1 small
Green cardamom 3 nos
Ginger garlic paste - 1 tblspn
Kasuri methi - ½ tblspn
Cream - 2+1 tblspn
Few julienne ginger
Few coriander leaves
Water 250 ml
Marination Ingredients:
Chicken 400 gms
Red Chilly powder 1 tblspn
Ginger garlic paste 1 tblspn
Salt to taste
Yogurt 2 tblspn
Garam masala powder ½ tblspn
Turmeric powder ½ tblspn

Instructions

Take the Marination ingredients and marinate the chicken for 30 mins.
Add 2 tblspn butter in a pan. Add the chopped onions and saute for 2 mins.
Add the chopped tomatoes, salt and saute till tomatoes turns mushy.
Add chilly powder, garam masala powder, coriander powder and cashewnuts and saute for 2 mins.
Let it cool down and blend together with little water to a smooth puree. Set aside.
Heat 2 tblspn butter in a pan
Add the cinnamon, cloves, bay leaf, green cardamom and saute for a min.
Add ginger garlic paste and saute for a min.
Add the marinated chicken and saute on low medium heat until the marinated masalas are coated nicely with the chicken and water released by the chicken dries up which will take around 5 mins.
Pour the onion tomato puree. Mix well, cover the pan and continue to cook on low heat for around 10 mins stirring continuously to prevent burning.
Add 1 cup water and cook for 5-10 mins.
Add crushed kasuri methi and cream and give a quick stir and take off the heat.
Pour the remaining butter and cream and garnish with few julienne ginger, coriander leaves and serve.

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