Chicken Butter Masala – Indian Recipe
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- 4 tbsp Doctor’s Choice Soybean Oil
- 100 gms butter
- 2 tsp ginger garlic paste
- ½ kg boneless chicken (preferred)
- 300 gms blended tomatoes
- 1 ½ tsp red chili powder
- 1 ½ tsp turmeric powder
- 2 tsp curry powder
- Salt according to taste
- 4 tbsp kasoori methi
- 300 gms fresh cream
- 1 ginger cut into thin strips
For Garnishing Purpose:
- Green chillies
- 2 tbsp green coriander chopped
- Take a wok and add 4 tbsp of Doctor’s Choice Soybean Oil into it. Heat it for over 2-3 minutes until it starts bubbling.
- Once the oil is hot, add 2 tbsp of ginger garlic paste and mix it well. After mixing the paste, add the chicken into the wok.
- Continue the frying process with this low cholesterol cooking oil until the chicken turns golden brown.
- Add 100 gms of butter to the chicken along with 300 gms of blended tomatoes to add to the aroma of the flavourful butter chicken masala recipe.
- Stir the ingredients on low heat for around 2-3 minutes.
- Add red chili powder, turmeric powder, curry powder, salt and stir slightly until the oil tends to separate from the dish. Add the kasturi methi.
- Slowly add the cream along with finely chopped ginger as you keep the lid covered for a few minutes.
- Garnish this delicious Indian butter chicken recipe with green chillies & green coriander.
- Enjoy with home-made roomali rotis or even boiled basmati rice.
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