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Butter Chicken Masala

Updated: Aug 9, 2019


Butter Chicken Masala

The words "Butter Chicken" evoke memories of sitting in a dusty dhaaba on the road side of the many highways in India. The cozy ambience of sitting on a charpai, sipping on icy lassi(cold drink made with yoghurt) and the blaring of bollywood music of mostly yesteryear item numbers, all of which need to be experienced and no words can do justice to. The food destined for your table announces its arrival with its aroma - the slightly char from the tandoor on the naans and the melting butter in the big bowl of Butter Chicken Masala. The food just barely lands on the table and every one jumps for the bowl of butter chicken. Cause you see, else there will be the long wait for the bowl to reach you. The bowl is passed from one person to the next as each person takes his/her share. The aroma makes the wait super agonising given the lassi has done its work of arousing the digestive system.


But lucky for you, you can make the same delicious Butter Chicken Masala at home. So why wait, read on to know how you too can make Butter Chicken Masala in minutes and satisfy those cravings.





Ingredients/You will need

  • Jo's Indian Box Butter Chicken Masala Mix

  • 1/2 cup of tomato puree

  • Chicken Breasts - 500g - cut into 1inch cubes

  • 1 + 1 tbsp of butter

  • 100 ml of milk

  • Cream to garnish (optional)

  • Chopped Coriander to garnish (optional)

Method:

  • In a bowl mix, mix 100ml of milk and contents of 1 box of Jo's Indian Butter Chicken Masala Mix. Ensure there are no lumps. Keep aside.

  • In a pan, heat 1tbsp of butter

  • Add 1/2 cup of tomato puree. Fry till the oil separates - about 7 minutes.

  • Add in the cubed 500g of chicken breasts.

  • Add a sprinkling of salt. Not too much as Jo's Indian Box Butter Chicken Masala mix has salt added already.

  • Cook until the meat turns white on all sides and is half cooked.

  • Add in the mix from step 1.

  • Cook on low-medium heat until the chicken is cooked.

  • Use water or milk to adjust the consistency of the sauce/gravy. Adjust salt if doing so.

  • Garnish with coriander leaves and/or cream and serve hot with naan, parathas, rotis or rice.

Recipe Notes:

You can use water instead of milk in Step 1. This will alter the taste slightly


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