Chicken Butter Masala is a variant of the original Murgh Makhni (Butter Chicken) which adds a bit more flavour with some extra spices and has a lesser the preparation time unlike the original recipe. This Punjabi dish is popular all over the world.Chicken Butter Masala is generally served with roti, naan, parathas, Peas Pulao or just plain steamed rice.
Ingredients for Chicken Butter Masala Recipe
- Chicken – 500 gms
- Onion – 1(chopped)
- Bay leaf/tej patta – 2
- Ginger-garlic paste- 1 tsp
- Chilli powder – 1 tsp
- Cumin powder - 1 tsp
- Coriander powder- 1 tsp
- Turmeric powder – a pinch
- Yogurt – 1 tbsp
- Cream – 3 heaped tbsp
- Tomato – 1 (pureed)
- Salt – to taste
- Butter – 2 tbsp
- Water- ½ cup
Procedure for preparing Chicken Butter Masala Recipe
Wash chicken pieces and then marinate it with yogurt, ½ tsp chilli powder, ½ tsp cumin powder and ½ tsp coriander powder for ½ hour.
Heat butter in a pan and add onion to it, sauté till it turns golden brown. Now add ginger-garlic paste and again sauté for 1 minute. To this add the chicken pieces and fry it for 5-6 minutes.
Add the remaining cumin powder, chilli powder, coriander powder, salt and turmeric powder. Sauté till the masala is cooked. Now add the tomato puree to it and stir well. To this add water and let it boil.
Now add the cream to this and and cook till the chicken is tender. Check seasoning . Your creamy Chicken butter masala is ready to be served.
Garnish with some cream and serve hot with rice or naan or rotis.