
Butter Chicken Masala served with Pilaf
Level
moderate
Cooking
25 min
Preparation
60 min
Ingredients
Servings
3
Chicken Marinade | |
Boneless and Skinless Chicken Thigh | 400 g |
Plain Greek Yoghurt | 2 tbsp |
Ginger grated into ginger paste | 7 g |
Garlic Clove grated into garlic paste | 1 |
Chilli Powder red | 1 tsp |
Paprika Powder | 1 tsp |
Salt | 1⁄4 tsp |
Pilaf Rice | |
Basmati Rice | 220 g |
Water | 375 ml |
Frozen Peas or Mixed Vegetable optional | 80 g |
Green Chilli cut into 4 | 20 g |
Cloves | 4 |
Bay Leaves | 2 |
Cumin Seeds | 1 tsp |
Cinnamon Stick | 1 inch |
Star Anise | 1 |
Oil | 1 tbsp |
Salt | 1⁄2 tsp |
Part 1 of the Masala Gravy | |
Oil | 1 tbsp |
Tomatoes cut into wedges and halved | 500 g |
Red Onions cut into wedges and halved | 100 g |
Baked Cashew Nuts | 50 g |
Unsalted Butter | 15 g |
Garlic grated into garlic paste | 1 clove |
Paprika Powder | 1 tbsp |
Chilli Powder | 1⁄2 tbsp |
Salt | 1⁄4 tsp |
Water | 1⁄4 cup |
Part 2 of the Masala Gravy | |
Unsalted Butter | 45 g |
Cooking Cream | 3 tbsp |
Honey can be replaced with 4 tablespoon of white sugar | 2 tbsp |
Green Cardamom | 4 |
Bay Leaf | 1 |
Cinnamon Stick small | 1 |
Cumin Powder | 1⁄2 tsp |
How to cook
Marinate the chicken
- In a large bowl, add in the chicken, greek yogurt, red chilli powder, paprika powder, garlic paste, ginger paste, and salt.
- Mix well and cling wrap the bowl.
- Place the bowl in the chiller and allow it to marinate for at least 1 hour.
Prepare the rice while the chicken is marinating
- Wash and soak the rice for at least 15 minutes.
- Drain the water, transfer the rice into the rice cooker and add in 375ml of water.
- In a pan, heat up the oil and add in all the cumin, cloves, bay leaves, cinnamon, star anise, green chilli and peas - sauté for 2 minutes until the fragrance releases.
- Pour all the ingredients from the pan into the rice cooker and add in salt.
- Cook the rice on “white rice” mode.
Grill the chicken
- In a non-stick pan, heat up 2 tablespoon of oil.
- Grill the marinated chicken for 2 minutes on each side.
- Once the chicken is fully cooked, transfer to a plate and set aside.
Prepare the first part of the masala gravy
- In a clean pan, cook the oil, butter and onion until the onion turns slightly brown.
- Add in tomatoes, cashew nuts and grated garlic - cook till it’s fragrant.
- Mix in chilli powder, paprika powder, salt and water - cook for 10 minutes till the tomato and onion have softened.
- Transfer the gravy mixture into a large bowl and blend the ingredients into a fine puree with a hand blender or table top blender.
- Strain the gravy into another bowl.
Start cooking
- In a clean frying pan, add the butter, green cardamom, bay leaf and cinnamon stick - sauté for 10 seconds.
- Add the strained gravy and cumin powder - let it simmer for 5 minutes.
- Add in the grilled chicken, honey and cooking cream.
- Stir and let it simmer for 5-7 minutes.
- Garnish it with some cream (optional) and serve it with the pilaf rice or ready-made Naan.
Tried this recipe? Rate it!
Shop ingredients