Testy chicken butter masala recipe step by step

On the day of Eid, you can have delicious chicken butter masala on the menu. This gravy recipe, fun to eat with polao and parotta, will enhance the whiteness of the face several times.

 

 

Chicken butter masala materials

 

1.      650 grams of chicken
2.     2 teaspoons of dried chilli powder
3.     Adabata 1 table-spoon
4.     Half a teaspoon of garlic paste
5.     Half a teaspoon of hot spice powder
6.     Half a table-spoon of lemon juice
7.     Salt to taste

The necessary ingredients for gravy

1.     100 grams of butter
2.     Adabata 1 table-spoon
3.     Garlic 1 table-spoon
4.     Finely chop 1 large onion
5.     Dried chilli powder as required
6.     Salt to taste
7.     Kasuri fenugreek half a teaspoon
8.     Whole hot spices (cardamom, cloves, black pepper, cinnamon) 1 tbsp
9.     Tomato puree 4 tablespoons
10.     Half a teaspoon of hot spice powder
11.     1 table-spoon of honey
12.      1/4 cup of cream
13.     Like the amount of yogurt

Chicken butter masala method

Slice the chicken breastpiece and legpiece with a sharp kitchen knife. Add dried chilli powder, lemon juice and salt to the chicken and leave it for about 10 minutes. Then apply ginger paste-garlic butter mixture and keep for another 20/30 minutes. This time, fry the chicken with 2 tablespoons of butter in a frying pan until it turns a nice light brown color. At this time, do not forget to stir occasionally. Once fried, remove from the oven and remove. This time, heat the butter in a pan, leave the chopped onion in it and saute till the onion turns brown. Then mix ginger-garlic paste and chilli powder in it and cook for 2 minutes.

This time tomato puree, dried chilli powder, hot spice powder and salt should be left in the pan one by one at intervals of one minute. Once everything is mixed, keep stirring until the spices release the oil from the side. Then let it cool down. When it is completely cold, grind all the spices with the help of a mixer.
Heat butter in a large pan and saute for a few minutes with cardamom, cloves, black pepper and cinnamon.

Then add the spice mixture and cook for a minute. When done, mix the yogurt and keep stirring, until the desired aroma comes out of the cooking, and the spices release the oil again. Now you have to cook the pre-fried chicken pieces with spices on low heat. You can keep the gravy light or heavy as you like. When the chicken is fully cooked, add honey and kasuri fenugreek powder. At this time, after boiling for 2/3 minutes, mix fresh cream and serve hot with naan or parotta.