Monday, June 07, 2010

Butter Chicken masala without Butter

Yep, this is Butter Chicken masala without butter or cashew - this is the alternate Butter chicken masala recipe that i kinda worked around to suit our family's health specifics -

  • Chicken breast cubed - 3/4 kg
  • Almonds - 8 or 10 powdered and mixed with 1 Tbsp milk
  • Onions - 2 medium sized diced
  • Tomato paste - 1Tbsp or more to suit your family's luv of tomatoey taste ;)
  • Kasoori Methi (dry methi lvs)- 1 Tbsp ( plus a little for garnishing in the end)
  • Thick Yogurt - Tbsp
  • Coriander leaves- a handful chopped
  • Salt - as needed
  • Oil- 2Tbsp
  • (I use thick coconut cream as a substitute for the yogurt and milk for my dairy allergic diet)
Grind Masala
  • Ginger - Garlic paste - 11/2 Tsp each
  • Paprika - 1 Tbsp
  • Cinnamon stick 1 inch - 2 pieces
  • Cloves- 3 - 4
  • Cardamom -2
  • Jeera- 1 tsp
  • Coriander powder - 1 Tbsp
  • Turmeric - 1/4 tsp
  • pepper powder - 1/2 tsp
  • Chilli powder - 1 tsp
  1. Grind the Masala ingredients together with minimum water and keep aside
  2. Heat 2Tbsp oil in a non stick pan that will hold the chicken and when the oil is hot, sautee Onion diced till it turns translucent.
  3. Add ground masala, sufficient salt and fry till oil separates. Add in the tomato paste and mix well to incorporate the spices.
  4. Add chicken breast cubes and dried methi leaves - mixing it well with the masala. Add water only to keep it from drying out. Close the pan with lid and cook in medium heat with very little water ( Dont add water if chicken lets out water). Cook until the chicken is tender. Pls do a taste test and adjust the salt or heat level by adding in more pepper powder if need be. There should not be too much gravy.
  5. Once chicken is cooked, add in the powdered almond mixed with 1Tbsp milk and coriander leaves, mixing it well into the masala and close lid to incorporate the flavors. approx 5 - 8 minutes.
  6. Once the masala has cooled a bit, mix in a tablespoon of thick yogurt and garnish with the reserved dried methi leaves and coriander leaves.
Psst... to make work a whole lot easier, I double or triple the masala and store it for later. That way I need to add in the other ingredients only, saving precious time while cooking.

Now the No Butter chicken masala is ready to be served with chappati, roti, Naan, paratha or even jeera rice/pulao.

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