Butter Chicken Masala
Prep Time: 1 hour Level of Difficulty: Difficult Serves: 1-2 persons[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ background_color =”#ddd” border_style =”solid” ]
For chicken marination:
100g chicken thigh pieces
10g ginger and garlic paste
5g Kashmiri chilli powder
3g corriander powder
2g garam masala powder
Black salt to taste
Chat masala to taste
5ml lemon juice
2g Kasuri methi (fenugreek) powder
2ml mustard oil
For the gravy:
200g tomatoes (ripened)
20g cashew nuts
3g ginger garlic paste
2g Kashmiri chilli powder
2g garam masala powder
Salt to taste
Sugar to taste
50ml fresh cream
10ml corn oil
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ border_width =”1″ border_color =”#cccccc” border_style =”solid” ]
For the chicken:
• Take a small bowl, pour the oil, lemon juice, and add the Kashmiri chilli powder. Mix them nicely.
• Now add the ginger garlic paste, corriander powder, chat masala, black salt, Kasuri methi powder, and yoghurt and mix all the ingredients together.
• Take the chicken pieces and slit them with a knife to incorporate the marination into the chicken pieces. Add the marination into the chicken pieces and leave them aside for at least two hours.
• Cook the chicken in a barbeque chargrill or in an oven at 140 degree Celsius for about 20 mins.
For the curry:
• Soak the cashew nuts overnight or at least for five hours and blend them into a very fine paste.
• Blend the tomatoes in a blender. Pass them through a fine strainer and extract the puree.
• Take a heavy bottom pan or pot and add the tomato puree. Let it simmer until it reaches puree consistency and is not watery.
• Heat oil in another pot. Add the ginger garlic paste and chilli powder and cook it until the oil oozes out to the top.
• Now add the reduced tomato puree into it and keep stirring. Add the cashew paste, and cook it again for about 10 mins.
• Add the fresh cream in the curry; add sugar, salt, garam masala powder and Kasuri methi powder and butter.
• Cook the curry until the butter appears on top and finally add the cooked chicken pieces.
• Check for the seasoning and serve it hot with hot naan breads or parathas.
By Chef Muthuvel Pandiyan
Muthuvel is the Sous Chef at Grand Hyatt’s banquet kitchen. He was part of the hotel’s pre-opening team and was in charge of Indian cuisine in the kitchen. He completed his training in continental and South Indian cuisine back home, and worked in two major hotels in Chennai and Bangalore before joining Grand Hyatt, Doha. He considers being a chef as the greatest profession as it’s only through good food that you can make your way to a a person’s heart.