Butter Chicken Masala (South Indian style)

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:

• 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

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