Chicken Butter Masala | होटल जैसा चिकन बटर मसाला | Restaurant Style Instant Gravy | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Cut the chicken breast into thin slices and put them in a bowl.
2. Add the marinade ingredients (salt, lemon juice, ginger garlic green chilli paste, curd, turmeric, 2 tsp Kashmiri red chilli powder, garam masala, 1 tsp oil) and mix well. Marinate for 1-2 hours, or cook straight away.
3. Optionally thread the chicken onto skewers.
4. Heat a pan over high heat until moderately hot, add the oil and let it heat.
5. Sear the chicken 2-3 minutes per side; it does not need to be fully cooked.
6. Move the seared chicken to a bowl and set aside.
7. Blend the tomatoes, garlic, ginger, green chilli, coriander stems, soaked cashews, 1 tbsp Kashmiri red chilli powder, coriander powder and cumin powder into a fine puree.
8. Chop the onions, garlic, ginger and green chilli finely with a chopper.
9. Heat a deep pan or kadhai over high flame, add the butter and 1 tsp oil.
10. Add cumin seeds, cinnamon, green cardamom and the chopped onion mixture. Stir and cook over high flame until golden brown.
11. Lower the flame, add turmeric, 1 tsp Kashmiri red chilli powder and a splash of water, stir and cook briefly.
12. Add the tomato puree and salt, stir, and cook over medium-high flame for 10-12 minutes until the gravy stops sticking to the pan.
13. Add hot water to get a semi-thick consistency.
14. Add the chicken, stir, adjust the salt, add a pinch of sugar, and cook over medium-low flame for 4-5 minutes until the chicken is fully cooked.
15. Stir in the fresh cream, 2 tbsp butter, roasted kasuri methi powder, garam masala and chopped coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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