Butter Chicken Masala MDH 100g

Description

MDH Butter Chicken Masala 100g is a popular Indian spice blend that is used to make butter chicken, a dish that is famous for its rich, creamy, and flavorful sauce.

MDH butter chicken masala helps you prepare the buttery and mouthwatering  butter chicken curry for a wholesome meal time.

Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home.

Preparation time: 20 minutes 
Cooking time: 20 minutes 
Serves 4

Ingredients:

• 250 gm of boneless chicken, cubed
• 2 onions, minced
• 1 tomato, pureed
• 1 tbsp of tomato paste or sauce
• 1 tbsp of butter, ghee, or oil
• 1 tsp of minced garlic
• 1 tsp of minced ginger
• 2 tsp of coriander powder
• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
• 1 tsp of garam masala or chicken masala
• 1 large pinch of kasuri methi / dried fenugreek leaves
• 1 cup of milk
• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
• 1-2 tsp salt (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 small bunch of coriander leaves / cilantro, for ganish

How to Make Butter Chicken:

• Heat the butter in a pan and add the minced onions. Fry until golden brown
• Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
• Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
• Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
• When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
• When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don’t boil
• Adjust salt, garnish with the coriander leaves, and remove from fire
• Serve hot with tawa naan, vegetable pulao, or jeera rice

Note: You can slightly fry the chicken before adding it to the gravy. I haven’t tried this but what I’d do is marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly saute it until half-cooked. Then proceed with the rest of the recipe for Butter Chicken above.

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