Recipe for Chicken Butter Masala - How to Make Chicken Butter Masala at Home

B) Ingredients Needed for Making the Gravy

1. Butter – 4 teaspoons
2. Chopped Onion – 1 ½ piece (large sized)
3. Garlic – 6 to 7 cloves (of large size)
4. Chopped Ginger – 1 inch long
5. Chopped Green Chilli – 1 in number
6. Salt – 1/4^th  teaspoon
7. Coriander powder – ¾ teaspoon
8. Chopped Tomato – 1 piece (of large size)
9. Turmeric powder – 1/4^th teaspoon
10. Chilli powder – less than 1/4^th teaspoon
11. Kaju (Cashew) – 20 grams
12. Kismis (Raisins) - 10 grams
13. Honey – 2 teaspoons
14. Milk – 1 cup
15. Fresh cream – 25 grams
16. Sugar – 1 teaspoon
17. Water – 1 cup
18. Kasuri Methi Powder (Dried Fenugreek Leaves) – 1/4^th  teaspoon
19. Garam Masala Powder – ½ teaspoon

C) For Garnishing

• Coriander leaves – 25 grams

How to Prepare Chicken Butter Masala

• In a bowl, chicken pieces are taken. The other ingredients needed for marinating chicken are added and the chicken mixture is kept in a fridge for 48 hours for marinating. If for some reason it is not possible to spare 48 hours then at least 3 hours is the minimum limit that is needed for marinating chicken. The entire result and taste of the cooking/preparation depend on the marinating procedure.
   
• While the chicken is being marinated, the gravy preparation can be started.  In a pan put on a medium flame burner, 2 teaspoon butter is put and allowed to warm up. Once warmed, the cut onion pieces are put in it and sautéed, till it assumes a crystal color appearance.
   
• Now garlic cloves and ginger pieces are added to the above preparation and it is stirred continuously, till the strong aroma coming out gradually fades away. Next tomato pieces and salt are added to it and stirred till tomato gets softened and takes a jelly-like appearance.
   
• Next turmeric powder, coriander powder, green chili pieces, chili powder, and sugar are added one by one and sautéed in a low flame burner till a nice aroma starts to come out. This takes a minimum of 2 to 3 minutes.  Next 1 cup of water is added to the preparation and it is allowed to boil for a few minutes.
   
• Later the mixture is allowed to cool down and the whole mixture is transferred to a grinder. Now Kaju (Cashew), Kismis (Raisins), Garam masala powder are added to it and the mixture ground till it takes a smooth paste-like consistency. Once finished, the newly formed gravy is shifted to a container and kept aside

• Once the chicken marinating procedure is over it is transferred to a tandoor and cooked up to the 3/4^th stage of cooking.  People who do not have a tandoor need not panic, as they can take a deep vessel karahi (wok) and put the remaining leftover 2 teaspoon butter on it and the chicken fried on a medium flame burner. This chicken is fried nicely on both sides and then gravy is added to it.
   
• People who have prepared the chicken in tandoor can now transfer this chicken on a karahi (containing 1 teaspoon butter) and add gravy to it.
   
• Now to the chicken preparation (prepared either on tandoor or in karahi/wok) milk in the amount mentioned previously is to be added and allowed to boil in a low flame for 10 to 15 minutes.

• The salt content is next checked by opening the lid and by tasting the preparation. If required extra salt can be added. When the chicken becomes soft then Kasuri methi powder (dried Fenugreek leaves) and honey are added to it and the burner switched off immediately. The mixture is stirred a little and the contents are transferred to a bowl and fresh cream is spread on it (in amount described earlier). For garnishing, finely chopped coriander leaves are spread on it. Chicken butter masala is now ready for serving to guests.

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Conclusion

We hope that everyone who was searching for the chicken butter masala recipe would be satisfied by this dish. This dish due to its content of chicken provides good nutrition, especially regarding the protein requirement. It is available in all parts of India, within reasonable costs, due to its wide popularity. However, the popularity of this dish throughout the country has ensured that some modification always occurs the way in which this is prepared in different parts of the country, which can sometimes change the taste a bit. Reader’s discretion is advised.