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
Chilli powder
red
1 tsp
Paprika powder
1 tsp
Garlic clove
grated into garlic paste
1
Ginger, grated into ginger paste
7 g
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
Cumin seeds
1 tsp
Cloves
4
Bay leaves
2
Cinnamon stick
1 inch
Star anise
1
Oil
1 tbsp
Salt
12 tsp
Masala Gravy (To cook and blend)
Oil
1 tbsp
Unsalted butter
15 g
Red onions, cut into wedges and halved
100 g
Tomatoes, cut into wedges and halved
500 g
Baked cashew nuts
50 g
Garlic
grated into garlic paste
1 clove
Chilli powder
12 tbsp
Paprika powder
1 tbsp
Salt
14 tsp
Water
14 cup
Part 2 of Masala Gravy
Unsalted butter
45 g
Green cardamom
4
Bay leaf
1
Cinnamon stick
small
1
Cumin powder
12 tsp
Honey
2 tbsp
Emborg cooking cream
3 tbsp
How to cook
Step 1- Marinate the chicken
  • In a large bowl, add in chicken, greek yogurt, red chilli powder, paprika powder, garlic paste, ginger paste, and salt.
  • Mix well and cling wrap the bowl.
  • Transfer to the chiller and allow it to marinate for at least 1 hour.
Step 2 – Cook the rice (Prepare the rice while the chicken is marinating)
  • Wash and soak rice for at least 15 min. Drain the water and transfer rice into rice cooker. Add in 375ml water.
  • In a pan, heat up oil.
  • Add in all the spices (cumin, cloves, bay leaves, cinnamon, star anise), green chilli and peas, sauté for 2 mins till fragrance releases.
  • Pour all the ingredients in the pan into the rice cooker. Add in salt.
  • Cook the rice on “white rice” mode.
Step 3 – Grill the chicken
  • In a non-stick pan, heat up 2 tbsp oil. Grill the marinated chicken for 2mins on each side.
  • Once the chicken is fully cooked, transfer to a plate and set aside.
Step 4 – Cook and blend the Masala gravy
  • In a clean pan, add in oil, butter and onion. Cook till the onion turns slightly brown.
  • Add in tomatoes, cashew nuts, grated garlic and cook till it’s fragrant.
  • Add chilli powder, paprika powder, salt and water. Mix it evenly, cook for 10 minutes till the tomato and onion have softened.
  • Transfer into a large bowl. Use a hand blender or tabletop blender to blend the ingredients into a fine puree.
  • Strain the gravy into another bowl.
Cooking part 2 of Masala Gravy
  • In a clean frying pan, add the butter and the spices (green cardamom ,bay leaf and cinnamon stick) and saute for 10 seconds.
  • Add the strained gravy, cumin powder and let it simmer for 5 minutes.
  • Add in the grilled chicken, honey and cooking cream into the gravy.
  • Stir and let it simmer for 5-7 minutes.
  • Garnish it with some cream(optional) and it with the Pilaf rice or ready-made Naan.
Recipe Hacks:
  • 2 tbsp of honey can be replaced with 4 tbsp of white sugar. But honey is healthier and makes for a glossier-looking dish.
  • Marinating the chicken with yoghurt is a great way to achieve a tender texture. The acid in the yoghurt will tenderise the meat and lock in the natural juices of the chicken.
  • Basmati rice is a healthy grain that has high fibre content. It is of lower GI as compared to Jasmine rice too.
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