Chicken Butter Masala

Our Recipes

Chicken Butter Masala

Chicken Butter Masala is known for its rich and creamy tomato-based gravy that is incredibly aromatic, with a luscious texture and a perfect balance of spices.

Prep Time

15 MINS

Marinating

2 HRS (Optional)

Cook Time

45 MINS

Total Time

2 HRS 45 MINS

Servings

4 SERVINGS

Main Ingredients

500 grams boneless chicken, cut into pieces

1 cup yogurt

1 tablespoon ginger-garlic paste

1 teaspoon RK Red Chili Powder

2 teaspoon RK Coriander Powder

1/2 teaspoon RK Turmeric Powder

RK Salt to taste

2 tablespoons butter

1 tablespoon oil

1 large onion, finely chopped

2 tomatoes, pureed

1 teaspoon RK Garam Masala

1/2 cup heavy cream

Fresh coriander leaves for garnish

Directions

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder and salt. Add chicken pieces and marinate for 2 hours (optional).

2. Heat butter and oil in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add tomato puree and cook for a few minutes until the mixture thickens and oil separates.

4. Add marinated chicken (if using) and cook until it is no longer pink and is cooked through.

5. Sprinkle garam masala and pour in the heavy cream. Stir well and simmer for a few minutes until the flavors blend together.

6. Garnish with fresh coriander leaves and serve hot with naan, rice, or roti

Related Recipes

Lebanese Lamb-Stuffed Eggplant

Lamb and Cauliflower Stew with Harissa

Beet Stew with Lamb Meatballs

Fried Eggplant with Tahini and Pomegranate Seeds

Our Recipes

Chicken Butter Masala

Chicken Butter Masala is known for its rich and creamy tomato-based gravy that is incredibly aromatic, with a luscious texture and a perfect balance of spices.

Prep Time

Marinating

Cook Time

Total Time

Servings

Main Ingredients

500 grams boneless chicken, cut into pieces

1 cup yogurt

1 tablespoon ginger-garlic paste

1 teaspoon RK Red Chili Powder

2 teaspoon RK Coriander Powder

1/2 teaspoon RK Turmeric Powder

RK Salt to taste

2 tablespoons butter

1 tablespoon oil

1 large onion, finely chopped

2 tomatoes, pureed

1 teaspoon RK Garam Masala

1/2 cup heavy cream

Fresh coriander leaves for garnish

Directions

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder and salt. Add chicken pieces and marinate for 2 hours (optional).

2. Heat butter and oil in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add tomato puree and cook for a few minutes until the mixture thickens and oil separates.

4. Add marinated chicken (if using) and cook until it is no longer pink and is cooked through.

5. Sprinkle garam masala and pour in the heavy cream. Stir well and simmer for a few minutes until the flavors blend together.

6. Garnish with fresh coriander leaves and serve hot with naan, rice, or roti

Related Recipes

Lebanese Lamb-Stuffed Eggplant

Lamb and Cauliflower Stew with Harissa

Beet Stew with Lamb Meatballs

Fried Eggplant with Tahini and Pomegranate Seeds

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