Aug 15, 2011

Butter Chicken Masala

Butter Chicken Masala

( Lightly seasoned chicken dish enriched with butter and cream. An all - time favorite dish in Indian cuisine)

Serves: 2
Time required: 30 minutes


150 tandoori chicken (we bought tandoori chicken from our neighborhood Punjabi dhaba)
3 tablespoons (45 ml) tomato puree
2 tablespoons (30 g) cashew nuts
1 tablespoon butter
1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon garam masala powder
2 tablespoons (30 ml) fresh cream (or to taste)
1 teaspoon coriander leaves, chopped
1 small green chilli, chopped finely


Grind cashew nuts in a mixer to a fine powder.

Cut tandoori chicken into 1 - inch cubes.

Melt butter in a non stick pan and fry the cashew nut powder and fry till golden color on a very low heat. Stir continuously.

Maintain low heat. Add tomato puree, chilli powder, salt and garam masala powder. Simmer for 10 minutes. Add tandoori chicken pieces and cook for 8 -10 minutes. Add fresh cream, mix well.

Sprinkle chopped coriander leaves and green chillies. Serve with any Indian bread of your choice (Best combination is with Naan / Butter Naan / Garlic Naan).


Aarthi said...

looks good

Nana said...

Wow, 150 Tandoor chicken for 2. Looks tooooo nuch goooood.