Chicken Butter Masala

Method18 steps · about 1 hr 55 min

1. 1

   Step 1: Cut chicken (600 g) to ¾ inch pieces and add them to a bowl. Pat dry with kitchen tissues.

   Uses 600 g chicken thighs

2. 2

   Step 2: Add all the ingredients for marinade - Greek yogurt (0.5 cup) / hung curd, red chilli powder, turmeric (0.125 tsp), garam masala (1 tsp), salt (0.3333 tsp), ginger garlic paste (1 tbsp), kasuri methi, oil (1 tbsp) and lemon juice (1 tbsp).

   Uses 0.5 cup Greek yogurt · ½–1 tsp Kashmiri chili powder · 0.125 tsp turmeric · 1 tsp garam masala · 0.3333 tsp salt · 1 tbsp ginger-garlic paste · 1 tsp dried fenugreek leaves · 1 tbsp oil

3. 3

   Step 3: Marinate and rest covered for a minimum of 60 mins, overnight is best (refrigerated).

   Uses chicken mixed with all listed marinade ingredients

4. 4

   Step 4: Slice the 120 g onion and chop the peeled 15 g ginger. Heat the separate 1 tbsp puree oil and sauté the onion until transparent and no longer raw-tasting. While it cooks, chop the tomatoes (625 g).

   Uses 120 g onion · 15 g ginger · 625 g tomatoes · 1 tbsp oil

5. 5

   Step 5: Add ginger and garlic (15 g). Saute for 2 to 3 mins. Lower the heat and stir in red chilli powder.

   Uses 15 g garlic · 1½–2 tsp Kashmiri chili powder · sliced onions sautéed until raw flavor gone · 15 g ginger chopped while onion sautéed

6. 6

   Step 6: Add the chopped tomatoes and salt (1 tsp). Add the cashews ONLY if using the cashew route; if choosing the separate ¼ cup replacement cream at step 18, omit the cashews here. Cook over medium-high heat until the tomatoes break down to a mush.

   Uses 1 tsp salt · cashews ONLY when separate replacement cream at step 18 is omitted · onion/ginger/garlic sautéed 2–3 minutes with puree chili powder · 625 g tomatoes prepared while onions sautéed

7. 7

   Step 7: Stir in garam masala (1.5 tsp), cumin powder (1 tsp) (optional), coriander powder (2 tsp), sugar (1.5 tsp) and Cardamom powder (¼–¾ tsp).

   Uses 1 tsp cumin powder · 2 tsp coriander powder · 1.5 tsp garam masala · 1.5 tsp sugar · ¼–¾ tsp cardamom powder · cooked tomato base; contains cashews only when the cream-replacement route was omitted

8. 8

   Step 8: Turn off the heat and let the cooked spiced tomato base cool. Blend with initially 1 cup of the separate blend water (1.5 cup) until very smooth. Add up to the remaining ½ cup blend water only if needed for your blender.

   Uses 1.5 cup water · cooked tomato/vegetable mixture with puree spices and sugar; cashews only on chosen cashew route

9. 9

   Step 9: Wipe down the pan with some tissues and heat it with butter (2–3 tbsp) on a low to medium heat.

   Uses 2–3 tbsp butter

10. 10

    Step 10: As the butter begins to melt, stir in green chilli (optional) and red chilli powder (optional). Taste test the onion tomato puree and add the chilli powder accordingly.

    Uses 1 green chili · ¼–½ tsp Kashmiri chili powder · 2–3 tbsp butter heated gently in cleaned pan

11. 11

    Step 11: Strain the puree directly to the pan. Make sure your pan is not too hot else your spices will burn.

    Uses optional chili added to melted butter without burning · cooked puree base cooled then blended with only as much blend water as needed

12. 12

    Step 12: Add the FIRST ½ cup from the 1 cup hot finishing water and simmer the strained sauce until thick and creamy.

    Uses ½ cup hot water, first half · smooth onion-tomato base strained into butter pan

13. 13

    Step 13: While the sauce simmers, heat the separate 1 tbsp grilling oil in a skillet. Add the marinated chicken pieces apart and roast over high heat, working in batches if needed.

    Uses 1 tbsp oil · chicken marinated covered at least 60 minutes, preferably overnight

14. 14

    Step 14: When the chicken turns brown at the bottom, turn them to the other side and cook until golden and slightly charred. Depending on the size of your pan, you may need to grill the chicken in batches. Chicken may not be cooked fully at this stage.

    Uses marinated thighs layered in skillet with separate 1 tbsp oil

15. 15

    Step 15: When the sauce is thick and creamy, add the REMAINING ½ cup hot finishing water and 1 tbsp ghee.

    Uses ½ cup hot water, remaining half · 1 tbsp ghee · puree simmered with first ½ cup hot water

16. 16

    Step 16: Add the pan-grilled chicken promptly to the hot gravy and simmer about 3–4 minutes, continuing until the thickest pieces reach 165°F (74°C) and the gravy is thick and creamy.

    Simmer chicken · 4 minUses thick gravy with remaining ½ cup water and 1 tbsp ghee · chicken browned/charred in batches, ready to finish promptly in sauce

17. 17

    Step 17: Taste the fully cooked curry and add extra salt only if needed. Stir in the separate finishing ½ tsp garam masala and 2 tsp dried fenugreek leaves.

    Uses 0.5 tsp garam masala · 2 tsp dried fenugreek leaves · extra finishing salt only to taste · chicken simmered 3–4 minutes or until 165°F

18. 18

    Step 18: Stir in the chilled ⅓ cup main cream and turn off the heat. If replacing cashews, add the separate ¼ cup replacement cream here. Mix and rest at least 5 minutes. Garnish with the separate 1 tbsp cream and finely chopped coriander leaves, then serve with cooked rice or naan.

    Rest masala · 5 minUses 0.3333 cup heavy cream · finely chopped coriander for garnish · 1 tbsp heavy cream · ¼ cup extra cream ONLY instead of cashews · fully cooked chicken/gravy with finishing fenugreek and garam masala