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Butter Chicken is probably the most popular chicken dish which is liked by all for its delicate flavour and rich creamy gravy. These days you will find this dish in almost every restaurant in India. I usually made this dish with spices usually available in my kitchen and with different recipes. Every times it turns out very delicious and everybody liked the taste. But I always find something is missing, a little particular zing which we got in a restaurant. To get this zing I tried different spices and recipes. This time I prepare the dish using spice mix send by my friend Anisa Arif who runs Zaika spice store. I used their Butter Chicken Masala spice mix. It makes my work very simple. I believe spices can make or mar your dish.This butter chicken masala is specially formulated to enhance the flavour and the texture of the gravy. Here goes the recipe:
Ingredients:
Chicken 800 gm cut into 12 pieces
Lemon juice 1 tbsp
Ginger garlic paste 1 tbsp
Boiled Onion paste 1/2cup
Tomato chopped 800gm
Green chillies chopped 2
Ginger chopped 1″ piece
Garlic chopped 5-6 cloves
Tomato purée 1/2 cup
Cream 1 cup
Zaika Butter Chicken masala 5tbsp
Coriander powder 1 tbsp
Garam masala 1 tsp
Honey 1tbsp
Coriander chopped 1 tbsp
Kasuri methi roasted 1 tsp
Salt to taste
Butter 2 tbsp
Oil 4 tbsp
Method:
Marinate the chicken with lemon juice, salt, 2 tbsp Zaika butter chicken masala and ginger garlic paste put it in the fridge overnight or at least 6-7 hrs.
Heat 2 tbsp oil in a non stick pan and place chicken pieces in it. Cook for 2 -3 minutes to seal the juices. If you want you can grill the pieces in the griller. Remove and keep aside. Now make gravy. Heat butter in the skillet add onion paste, chopped ginger, garlic and green chillies. Stir for a minutes add chopped tomatoes and cook for some time or until the tomatoes are cooked. Remove and let it cool a bit then blend in the blender to a smooth paste.
Again heat butter add this tomato paste and tomato purée. Cook for 5-7 minutes add salt and Kashmiri red chilli powder and 3 tbsp Zaika butter masala. Add chicken and cook till the chicken is soft. Add cream, honey and roasted kasuri methi. Check the seasoning. Cook for 2-3 minutes on low flame. Sprinkle chopped coriander leaves. Serve hot with any Indian bread of your choice.

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