Butter Chicken Masala Roast

30 mins
Serves 1
instagram.com

Directions

  1. 1Into a pan add oil, Kashmiri chilli powder and ginger garlic paste.
  2. 2Into a pan add oil, Kashmiri chilli powder and ginger garlic paste.
  3. 3Into a pan add oil, Kashmiri chilli powder and ginger garlic paste.
  4. 4Sauté on low heat for a minute and add the bay leaves and chicken pieces.
  5. 5Sauté on low heat for a minute and add the bay leaves and chicken pieces.
  6. 6Sauté on low heat for a minute and add the bay leaves and chicken pieces.
  7. 7Sauté on medium heat for 6 to 8 minutes.
  8. 8Sauté on medium heat for 6 to 8 minutes.
  9. 9Sauté on medium heat for 6 to 8 minutes.
  10. 10Add salt, spices, yoghurt, curry leaves, tomato paste and fried onions.
  11. 11Add salt, spices, yoghurt, curry leaves, tomato paste and fried onions.
  12. 12Add salt, spices, yoghurt, curry leaves, tomato paste and fried onions.
  13. 13Mix well and add water.
  14. 14Mix well and add water.
  15. 15Mix well and add water.
  16. 16Bring it to a boil, cover and cook for 5 to 6 minutes on medium heat.
  17. 17Bring it to a boil, cover and cook for 5 to 6 minutes on medium heat.
  18. 18Bring it to a boil, cover and cook for 5 to 6 minutes on medium heat.
  19. 19Once done, add a block of butter and garnish with coriander leaves and serve.
  20. 20Once done, add a block of butter and garnish with coriander leaves and serve.
  21. 21Once done, add a block of butter and garnish with coriander leaves and serve.

Ingredients

  • 1 Oil
  • 1 Oil
  • 1 Oil
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Ginger garlic paste
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 500 g Chicken pieces
  • 500 g Chicken pieces
  • 500 g Chicken pieces
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tbsp Spices
  • 1 tbsp Spices
  • 1 tbsp Spices
  • 2 tbsp Yoghurt
  • 2 tbsp Yoghurt
  • 2 tbsp Yoghurt
  • 1 handful Curry leaves
  • 1 handful Curry leaves
  • 1 handful Curry leaves
  • 2 tbsp Tomato paste
  • 2 tbsp Tomato paste
  • 2 tbsp Tomato paste
  • 2 tbsp Fried onions
  • 2 tbsp Fried onions
  • 2 tbsp Fried onions
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 1 block Butter
  • 1 block Butter
  • 1 block Butter
  • 1 handful coriander leaves
  • 1 handful coriander leaves
  • 1 handful coriander leaves

Equipment

pan