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Butter Chicken Masala 100g - MDH

Butter Chicken Masala 100g - MDH

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Creamy Butter Chicken Recipe

Creamy Butter Chicken is one of the favorites of all the Curry Chicken lovers. This chicken recipe is very popular in restaurants and is usually served with Indian brands and rice. This dish is a great recipes for your house parties just serve Creamy Butter Chicken with Whole Wheat Lachha Paratha or Palak Naan for a delicious meal.

  • 250 grams Chicken washed and cleaned
  • 2 sprig Coriander leaves (Dhania) , chopped
  • Butter , Melted as required
  • Salt , as per need
  • 1 teaspoon Sugar
  • 1/4 cup Milk
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
For marination
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Tandoori masala
  • Salt , as required
  • 2 tablespoons Ginger garlic paste
For masala I
  • Butter , Melted as required
  • 1 Onion , sliced
  • 1 Tomato , sliced
  • Cashew nuts , A handful
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 8 to 10 Whole Black Pepper Corns
  • 1/4 cup Milk
For masala II
  • MDH Buttter Chicken masala
  • Butter , Melted as required
  • 3 Bay leaves (tej patta) , crushed
  • 6 Green cardamom
  • 1/2 Mace , blade
  • 6 Cloves
  • 1 Cinnamon Stick
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 2 Star anise
  • 1 teaspoon Fennel seeds (Saunf)

  1. To begin making the Creamy Butter Chicken recipe, firstly wash the chicken pieces thoroughly. (I used chicken with bones, you can go for boneless too.)
  2. Add all the mentioned ingredients under "For marination" to a mixing bowl. Once it is mixed properly, add chicken pieces.
  3. Mix well, so that all the ingredients are coated on to chicken pieces well. Keep the marinated chicken aside for 15 minutes.
  4. Meanwhile make Masala I. In a heavy bottom pan, heat butter and add onion, tomato, cashew-nuts, kasoori methi and peppercorns and fry them on medium flames till the onions are brown and pulpy. Keep this aside to cool.
  5. When cooled, grind them with milk to a smooth paste.
  6. In the same pan, add the marinated chicken pieces. Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred. Make sure you do not burn the chicken pieces.
  7. When done, take all the pieces on a plate and let them cool.
  8. The next step is to prepare Masala II. In the same pan, add butter and add all ingredients mentioned under Masala II. Fry them on low flame till fragrant. Let the masala cool.
  9. When cooled, grind to a smooth paste by adding little water.
  10. Once done, shred the chicken pieces. You can retain the bones in the gravy or discard them.
  11. In the same wide pan, add the required amount of butter. To this add chopped cilantro. Fry for a minute, then add masala I.
  12. Fry the masala for 1/2 a minute and then add another tablespoon butter.
  13. Again fry this for 1/2 minute. When the oil starts separating, add the masala II. Add salt and sugar and mix everything well.
  14. Add the shredded chicken. Add the required milk or water as per choice to make gravy. Again add another tablespoon of butter (optional). Mix wel and add kauri methi into the gravy.
  15. Do not cook this for long. Let it cook for about a minute and switch off the gas.

Serve Creamy Butter Chicken with Whole Wheat Lachha Paratha or Palak Naan for a delicious meal.

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