Butter Chicken Masala

This is a popular chicken dish,which entomizes almost all the Indian flavours.
People seem to love this preparation of chicken,when cooked in ground spices,butter and tomato paste and can never have enough of this dish.It goes very well with naan or roti.

Butter Chicken Masala

The recipe is from this month Vanitha edition and it is quite different from original butter chicken recipe.

Here it goes..

Ingredients:-

Chicken cut into small pieces – 1 kg
Finely chopped Onion – 3
Tomato Puree – 3 or 4
(I’ve used store brought tomato paste)
Chopped Cilantro – 1 tbsp
Butter – 4tbsp
Oil – as needed
salt – to taste

For Spice Masala:-
Ginger – 1 inch piece
Garlic cloves – 12
Kashmiri Chilly Powder/Paprika – 2 tsp
Turmeric Powder – 1/4 tsp
Whole Pepper – 1 tsp
1″ sized Cinnamon piece – 2
Cloves – 3
Cardamom – 2
Jeera seeds – a pinch
Grind these together to a smooth paste.

For Cashew Paste:-
Cashews – 6
Milk – 2 tsp
Make a paste of cashews and milk.

For Garnishing:-
Heavy cream – 1 tsp
Chopped Coriander/Chopped spring Onion – 1 tbsp
Grated Cheese/Butter – 1 tsp

Method:-

Heat oil in a pan and saute onion till brown.Add ground spice masala and salt, fry it well until oil starts to seperate.Now add 2tbsps of butter and pour tomato puree into it.Simmer it till the gravy thickens.Now throw in the chicken pieces and cook in medium heat.(Add only hot water if needed).Just before switching off add 2 tbsp of butter,ground cashew paste and 1 tbsp of coriander leaves.Simmer for 2 more minutes .Garnish with heavy cream,grated butter and chopped coriander.Serve hot with roti/naan.

Butter Chicken Masala served with roti