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Indian Style Butter Chicken Masala Recipe

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Indian Style Butter Chicken Masala Recipe
SERVES HOW MANY
for 2 person
PREPARATION TIME
40 minutes
COOKING TIME
30 minutes

We are in the kitchen to make butter chicken masala, one of the most popular classics of Indian cuisine and known in many parts of the world. Chef Ferhat has brought together the most practical methods and the most accessible ingredients in this recipe for you, so that everyone can make it at home! Chicken, some yoghurt, spices we know and usually have at home, onion, ginger and butter...

We are sure that you will say "There is no taste like this" while eating it and that you will eat the breads and lavash for me. You can reach the kitchen by following the scents of spices. Introducing: Indian style butter chicken recipe, also known as butter chicken masala!

 
 
Ingredients for Indian Style Butter Chicken Masala Recipe

For marination:

  • 500 grams of chicken thighs (boneless and skinless)
  • 1 teaspoon of salt
  • 2 tablespoons of yoghurt
  • 1 teaspoon fresh ginger (grated)
  • 2 cloves of garlic (crushed)
  • Juice of 1/4 lemon
  • 1 teaspoon hot red pepper powder
  • 2 tablespoons of oil

For sauce:

  • 2 tablespoons of oil
  • 3 tablespoons of butter
  • 1 teaspoon mustard seeds (optional)
  • 1 onion _
  • 1 teaspoon of salt
  • 2 cloves of garlic (crushed)
  • 1 teaspoon fresh ginger (grated)
  • 2 tomatoes _
  • 1 cup tomato puree
  • 2 teaspoons of granulated sugar
  • 3 tablespoons raw cashews
  • 1 teaspoon of ground red pepper
  • 1/4 teaspoon allspice
  • 1/4 teaspoon curry ( powder)
  • 1/4 teaspoon powdered coriander
  • 1/4 teaspoon cumin
  • 3 tablespoons of cream

For its presentation, as desired:

  • 1 tablespoon cream (warm)
  • 3 sprigs of parsley
  • 4 lavash _

How to Make Indian Style Butter Chicken Masala Recipe?

  • Cut the chicken thighs into cubes and place them in a deep bowl. Add all the ingredients required for marination to the bowl containing the chicken and mix with a spoon. Leave the chicken in the refrigerator for at least 30 minutes.
  • Place a large and wide pan on the largest burner of your stove and turn the heat on to high. Put oil and just a tablespoon of butter in the pan and heat it.
  • Place the chicken pieces one by one into the heated oil. Roast the chickens without turning down the heat until they get a dark color on the outside.
  • Remove the pan from the stove and place the chicken pieces in another deep plate without draining the oil.
  • Place the pan back on the stove and turn the heat down to very low. Add mustard seeds and diced chives and salt lightly.
  • While the onions are roasting, peel the tomatoes and chop them into small cubes. When the onions soften, add the tomatoes and tomato puree to the pan and cook for a few minutes.
  • When the tomatoes absorb the heat, add hot water and cashews to them, lower the heat and cook for 15-20 minutes until they thicken.
  • Finally, add granulated sugar and powdered red pepper. Remove the sauce in the pan from the stove, pass it through the blender, strain it and return it to the pan.
  • Add a tablespoon of butter, cream, coriander, cumin, curry and allspice to the sauce in the pan, stir and cook over low heat.
  • When the sauce boils, add the chickens waiting on the side, the accumulated water and one last tablespoon of butter and cook over low heat for 5 minutes.
  • You can serve the meal hot, with warm cream, parsley or coriander, lavash or basmati rice, if you wish. Enjoy your meal!