Name: Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken recipe by Rini Pal at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: For marination:; Chicken – 700 gms (I have used chicken breast with bone); Yogurt – 200 gms; Kashmiri Red Chilli Powder – ½ tsp; Garam Masala Powder – 1 tsp; Turmeric powder – ½ tsp; Ginger Paste – 1 tsp; Garlic Paste – 1 tsp; Salt – to taste; Oil – 2-3 tsp; Butter – 2 tsp; FOR GRAVY:; Onions Paste – ¾ cup; Ginger Paste – 1 tsp; Garlic Paste – 1 tsp; Tomato – 1 cup (Chopped or pureed); Cumin Powder – ½ tsp; Coriander Powder – ¾ tsp; Kashmiri Red Chilli Powder – 1 tsp; Red Chilli Powder – ½ tsp; Garam Masala Powder – 1 tsp; Kasuri Methi/Dry Fenugreek Leaves – 2 tsp (Crushed); Fresh Cream – ¼ cup; Oil – 2 tbsp; Butter – 2 tsp; Sugar – 1 tsp; Salt – to taste

Ingredients Serving: 4

For marination:
Chicken – 700 gms (I have used chicken breast with bone)
Yogurt – 200 gms
Kashmiri Red Chilli Powder – ½ tsp
Garam Masala Powder – 1 tsp
Turmeric powder – ½ tsp
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Salt – to taste
Oil – 2-3 tsp
Butter – 2 tsp
FOR GRAVY:
Onions Paste – ¾ cup
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Tomato – 1 cup (Chopped or pureed)
Cumin Powder – ½ tsp
Coriander Powder – ¾ tsp
Kashmiri Red Chilli Powder – 1 tsp
Red Chilli Powder – ½ tsp
Garam Masala Powder – 1 tsp
Kasuri Methi/Dry Fenugreek Leaves – 2 tsp (Crushed)
Fresh Cream – ¼ cup
Oil – 2 tbsp
Butter – 2 tsp
Sugar – 1 tsp
Salt – to taste

Instructions

Take chicken and marinate with all the ingredients mentioned under for marination. Marinate for atleast 3-4 hours (preferably for 7-8 hours).
Now in a oven proof dish spread the chicken pieces in single layer and grill for 15-20 minutes each side. Apply some butter on the chicken pieces and do not pour the marination on the chicken. Keep it aside to use it while making gravy.
Now in a kadai or wok add oil and butter and let them heat up.
Add in onion paste and 1 tsp kasuri methi. Sauté it till light brown.
Add in ginger paste, garlic paste and sauté till the raw smell goes off.
Add in chopped tomatoes. Fry till oil separates.
Now add all the dry masalas except kasuri methi. Add the marination and cook again till oil separates.
Add sugar and adjust salt.
Now add in required amount of warm water and bring that to a boil. I used 1 cups of water.
Add in grilled chicken pieces and mix well. Simmer the flame and cover the kadai. Cook on a low heat for 5-10 minutes till the chicken is tender and juicy.
Once the chicken is cooked add in the ¼ cup of fresh cream. I used Amul Fresh Cream.
Now crush in the kasuri methi leaves into the gravy and mix well. Simmer again for couple of minutes.
Switch off the flame and add coriander leaves (optional). I like the smell of kasuri methi and Amul Butter, so I do not use coriander.
Serve with Butter Naan or Whole Wheat Garlic Naan or Vegetable Pulao.

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