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Chicken Butter Massala Recipe

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areeba khan from KARACHI
Ingredients
  1. 3 tablespoons vegetable oil,
  2. 2 tablespoons butter,
  3. 2 medium onions or 300 g, chopped,
  4. 2 teaspoons garlic, mashed,
  5. 2 teaspoons fresh ginger, chopped,
  6. 2 teaspoons ground garam massala,
  7. 1 teaspoon chili powder,
  8. 2 bay leaves,
  9. 1 teaspoon ground coriander,
  10. 2 teaspoons cumin seeds,
  11. 10 whole cardamom pods,
  12. 1 teaspoon whole black peppers,
  13. 2 cubes MAGGI® Chicken Stock Bouillon Cube,
  14. 3 medium tomatoes or 450 g, peeled and cut into cubes,
  15. 3 tablespoons tomato paste,
  16. 2/3 cup yogurt or 150 ml,
  17. 2 cups water or 500 ml,
  18. 750 g boneless and skinned chicken breasts, cut into cubes,
  19. 2/3 cup whipping cream or 150 ml,
  20. Pinch of salt, to taste,
  21. 2 tablespoons coriander leaves, chopped,
Method
  • Heat oil and butter together in a saucepan and fry chopped onions for 5 minutes or until they become golden in color.
  • Add garlic, ginger, garam masala, chili powder, coriander, cumin seeds, bay leaves, cardamom, black pepper and MAGGI Chicken Stock cubes. Stir for 1 minute.
  • Add tomatoes and tomato paste and stir for another minute. Add yogurt and water and bring to boil then simmer on low heat for 10 minutes.
  • Blend mixture very well in a food processor then returns back to the pot.
  • Add chicken cubes to the sauce and simmer for 10 minutes on low heat or until chicken is tender.
  • Add cream and bring to boil then let it simmer for another 5 minutes.
  • Garnish with fresh coriander and serve with white rice.
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