Chicken butter masala, a very classic old Chicken dish, love of many, and not just Punjabis, but entire population of India.
So I tried, and finally achieved the exact taste of this very dish from my childhood memories, when we used to go out for lunch or dinner with family, once or twice a year!
Yes, my father believed we can cook the same dishes at home, then why spend money at a restaurant? Typical story of a middle class family that I was born into.
So here I’ll be writing down the recipe as explicitly as I can, so you can get the exact taste and then thank me later on. 😉
- Chicken (about 500 gms)
- Ginger paste( 1 teaspoon)
- Garlic paste( 1 tsp)
- Onion( chopped about 1 cup)
- Coriander powder(1tsp)
- Cumin powder(1 tsp)
- turmeric powder( 1 tsp)
- salt as per taste
- Everest Garam masala as per taste
- Everest Chicken masala (1 tsp)
- Amul milk powder
- cream ( 1 tbsp)
- Kasuri methi( 2 tsp)
- Coriander leaves
- Cinnamon( 1 stick)
- cloves( 2 -3 )
- whole black pepper
- Bay leaf
- Cardamom seeds
Make separate pastes of :
- Whole cashews( 50 gms)
Marinate the chicken with turmeric powder for half an hour.
Heat 3/4th cup of oil in a pan. Then add the whole garam masala( Cinnamon, bayleaf, pepper, cardamom, cloves) to it. Once it starts crackling , add ginger paste, garlic paste, and chopped onions.
Then add all the dry masala and haldi to it and saute it. once the masala is properly cooked, it starts leaving oil from the sides.Then add the tomato paste to the masala. after 5 mins, add the kaju paste to the masala mixture. Add the kasuri methi.
Now add the marinated chicken to the mixture and cook for some time. Keep cooking till the chicken is soft and is properly done. Should take about 20-25 mins. Then add the cream, amul powder to it and cook some more. Add water and cover it.
Finally when the chicken is cooked and the gravy is of your desired consistency, add the chopped coriander, butter. Garnish with cream and serve.