Punjabi Butter Chicken
पंजाबी बटर चिकन
Ingredients
- 800g Boneless Chicken, cubed
- 1 tbsp Raj Super Masala Chicken Curry Masala
- 1 tsp Raj Super Masala Garam Masala
- 1 tsp Raj Super Masala Laal Mirch Powder
- 1 cup Tomato Puree
- 1/2 cup Heavy Cream
- 50g Butter, divided
- 1 tbsp Ginger-Garlic paste
- 1/2 cup Thick Yogurt
- 1 tbsp Lemon juice
- 1 tbsp Kasuri Methi (dried fenugreek leaves)
- Salt to taste
Method
- 01
Marinate chicken with yogurt, ginger-garlic paste, lemon juice, salt, and half of the Laal Mirch Powder and Chicken Curry Masala. Let sit for 1 hour.
- 02
Grill or pan-fry marinated chicken in 20g butter until charred on the edges and cooked through. Set aside.
- 03
In a pan, melt the remaining butter. Add ginger-garlic paste and tomato puree. Add remaining Laal Mirch Powder, Chicken Curry Masala, and salt. Cook until butter separates.
- 04
Pour in 1/2 cup water, bring to a simmer, and stir in the grilled chicken.
- 05
Reduce heat, add the heavy cream, Raj Super Masala Garam Masala, and crushed Kasuri Methi. Simmer for 5-7 minutes.
- 06
Serve hot with butter naan, garnished with a drizzle of cream.
Made With Raj Super Masala
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