11:30 pm
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The most favoured dish amongst the North Indian cuisine for me is the Butter Chicken/Paneer Masala. Incidentally this is also one of the first gravy dishes that I began my cooking with. Being in UK during my student times, cooking it always made me feel close to home. Some weeks ago I received few packets of home made masala's for different dishes from "Zaiqa - The Spice Store". One amongst them was for Butter Chicken Masala. The aroma of the masala made me cook up my favourite curry once again. And this time, it's here for you to try too.
Serves: 3-4
Ingredients:
- 1/2 kg boneless Chicken pieces
- 4 Tomatoes (boiled & pureed) or 1 cup Tomato puree
- 4 medium Onions finely chopped
- 2 tbsp Ginger-Garlic paste
- 2 tbsp Zaiqa Butter Chicken Masala for marination
- 3-4 tbsp Zaiqa Butter Chicken Masala for gravy
- 1 tsp Fenugreek leaves
- 1 cup Milk
- 3-4 tbsp of Cream
- 2 tbsp Butter
- 2 tbsp Oil
- Salt to taste
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| (Zaiqa Masala's) |
Method:
- Marinate the chicken pieces with 2 tbsp of Zaiqa masala and required amount of salt. Allow to rest for 1-2 hours refrigerated. (You can substitute Zaiqa masala with regular fry masala)
- Heat the oil and butter in a deep cooking pot.
- Add the finely chopped onions and sauté till the onions turn slightly brownish.
- Now add the ginger-garlic paste and mix well.
- Add the marinated chicken and allow it to cook in the mixture on a low flame. This should take about 7-10 minutes.
- Next add the tomato puree and close the lid for about 5-7 minutes. Once the puree is cooked, add the Zaiqa masala, fenugreek leaves, milk and cream. Allow it to simmer till the mixture thickens. (You can substitute Zaiqa masala with some Garam Masala and Methi leaves)
- Remove from the stove and garnish with some more cream and butter.
Best served with Butter Naan, Roti and Fried Ghee Rice.
 |
| (Ready to be served) |
Variations
- Vegetarians can substitute Paneer for Chicken. If using Paneer, mix them with the masala and shallow fry them before adding to the mixture.
- If you want a very rich creamy gravy, add more cream.
Tagged:
butter chicken masala
,
cooking
,
DIY
,
indian
,
recipe
The recipe of butter chicken masala is very nice, however if you add pili nuts to this, it will become tastier and healthier. Philippine pili nuts from the Bicol region in the Philippines is a great Filipino or Pinoy food or snack. Pili nuts are very healthy and nutritious indeed, being a source of energy, potassium and iron. They also have protein, dietary fiber / fibre, and calcium as well as monounsaturated and polyunsaturated fats. I know they have no cholesterol, no trans fat, and the unsalted ones have no sodium. What is great about the pili nut snack or treat is that they are so crisp, rich, and delicious. I would say they are like a walnut, macadamia, and pine nut combined in one awesome nut. The pili nut snacks, particularly the candied nuts are so yummy, they literally melt in your mouth. I know you can get these pili nuts in Filipino stores in Canada, the US, and perhaps in other countries like Australia, New Zealand, the UK and perhaps countries in the EU. Of course, they're in so many supermarkets and groceries in the Philippines. I hope people can get and buy these nuts online or on wholesale because people will definitely love pili nuts and eat a lot of these pili nuts.
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