Butter chicken & Parotta was my mom's favorite dish that too the restaurant style,last 3 years before her death she used to make my brother buy from the restaurant daily without butter chicken she wouldn't have her dinner 😁
Every cook has his or her own version of butter chicken, I have my own version of butter chicken which i like to share delicious mangalorian style butter chicken with Kundapuri chicken masala powder & coconut milk,I've my relatives & friends told me it's finger-licking recipe..Just follow the recipe fried & cooked all in one pan & you get the creamy butter chicken masala at home.
Serves :4
Ingredients:
Every cook has his or her own version of butter chicken, I have my own version of butter chicken which i like to share delicious mangalorian style butter chicken with Kundapuri chicken masala powder & coconut milk,I've my relatives & friends told me it's finger-licking recipe..Just follow the recipe fried & cooked all in one pan & you get the creamy butter chicken masala at home.
Serves :4
Ingredients:
- 500 gm chicken cut in medium pieces.
- 2 tbsp Kundapuri chicken masala powder .
- 1 tbsp bydagi chilly powder.
- 1 tsp ginger garlic paste,
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder.
- 1+1 tsp salt.
- 250 gm tomatoes( puree)
- 1 large onion.
- 7 cashew nuts.
- 1/4 cup thick coconut milk.
- Few chopped coriander leaves.
- 1 tsp kasturi methi.
- 1/4 cup oil.
- 1 cube butter.
Method:
- Wash the chicken pieces & keep aside.
- Marinate the chicken in Kundapuri chicken masala powder , ginger garlic paste & 1 tsp salt for 1/2 an hr.
- In a cooker pan heat 1/4 cup oil & fry the marinated chicken pieces once its done, remove & place it in a plate.
- In the same pan add thinly sliced onion, cashew nuts & saute them till light brown.
- Remove them & grind to fine paste.
- In the same pan add the ground paste,tomato puree, bydagi chili powder, fried chicken pieces,coriander leaves, turmeric powder, salt, butter & cook for 2 whistles.
- Once the pressure is down open the cooker check the salt add the thick coconut milk , kasturi methi,garam masala powder & simmer on medium flame for 5 mins.
- Garnish with few chopped coriander leaves & drizzle with thick coconut milk.
- Serve hot with ghee rice or Parotta