Butter Chicken Masala served with Pilaf
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Butter Chicken Masala served with Pilaf

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Level

moderate

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Cooking

25 min

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Preparation

60 min

Ingredients

Servings

3
Chicken Marinade
Boneless and Skinless Chicken Thigh
400 g
Plain Greek Yoghurt
2 tbsp
Ginger
grated into ginger paste
7 g
Garlic Clove
grated into garlic paste
1
Chilli Powder
red
1 tsp
Paprika Powder
1 tsp
Salt
14 tsp
Pilaf Rice
Basmati Rice
220 g
Water
375 ml
Frozen Peas or Mixed Vegetable
optional
80 g
Green Chilli
cut into 4
20 g
Cloves
4
Bay Leaves
2
Cumin Seeds
1 tsp
Cinnamon Stick
1 inch
Star Anise
1
Oil
1 tbsp
Salt
12 tsp
Part 1 of the Masala Gravy
Oil
1 tbsp
Tomatoes
cut into wedges and halved
500 g
Red Onions
cut into wedges and halved
100 g
Baked Cashew Nuts
50 g
Unsalted Butter
15 g
Garlic
grated into garlic paste
1 clove
Paprika Powder
1 tbsp
Chilli Powder
12 tbsp
Salt
14 tsp
Water
14 cup
Part 2 of the Masala Gravy
Unsalted Butter
45 g
Cooking Cream
3 tbsp
Honey
can be replaced with 4 tablespoon of white sugar
2 tbsp
Green Cardamom
4
Bay Leaf
1
Cinnamon Stick
small
1
Cumin Powder
12 tsp

How to cook

Marinate the chicken

  • In a large bowl, add in the chicken, greek yogurt, red chilli powder, paprika powder, garlic paste, ginger paste, and salt.
  • Mix well and cling wrap the bowl.
  • Place the bowl in the chiller and allow it to marinate for at least 1 hour.

Prepare the rice while the chicken is marinating

  • Wash and soak the rice for at least 15 minutes.
  • Drain the water, transfer the rice into the rice cooker and add in 375ml of water.
  • In a pan, heat up the oil and add in all the cumin, cloves, bay leaves, cinnamon, star anise, green chilli and peas - sauté for 2 minutes until the fragrance releases.
  • Pour all the ingredients from the pan into the rice cooker and add in salt.
  • Cook the rice on “white rice” mode.

Grill the chicken

  • In a non-stick pan, heat up 2 tablespoon of oil.
  • Grill the marinated chicken for 2 minutes on each side.
  • Once the chicken is fully cooked, transfer to a plate and set aside.

Prepare the first part of the masala gravy

  • In a clean pan, cook the oil, butter and onion until the onion turns slightly brown.
  • Add in tomatoes, cashew nuts and grated garlic - cook till it’s fragrant.
  • Mix in chilli powder, paprika powder, salt and water - cook for 10 minutes till the tomato and onion have softened.
  • Transfer the gravy mixture into a large bowl and blend the ingredients into a fine puree with a hand blender or table top blender.
  • Strain the gravy into another bowl.

Start cooking

  • In a clean frying pan, add the butter, green cardamom, bay leaf and cinnamon stick - sauté for 10 seconds.
  • Add the strained gravy and cumin powder - let it simmer for 5 minutes.
  • Add in the grilled chicken, honey and cooking cream.
  • Stir and let it simmer for 5-7 minutes.
  • Garnish it with some cream (optional) and serve it with the pilaf rice or ready-made Naan.
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