Simple Butter Chicken like Curry for Roti Lovers Creamy Curd Masala Chicken with Pulka

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Cut chicken breast into cubes.

Brine the chicken pieces.

Marinate chicken with chili powder, kasuri methi powder, garam masala, ginger garlic paste, and salt.

Let the chicken marinate for 2-3 hours.

In a pan, heat oil and add chopped onion with a little salt.

Cook onions until slightly golden in color.

Add a small amount of tomato puree to stop browning of the spices.

Add cumin powder, coriander powder, and any other spice paste you prefer.

Cook until oil starts to separate from the gravy.

Add the rest of the tomato puree and cook the gravy longer for better flavor.

In a separate pan with little oil, arrange marinated chicken pieces and cook for 7-8 minutes until partially cooked.

Do not cover the pan while the chicken cooks to allow moisture to escape.

Once chicken is slightly cooked, cover the pan with a lid.

Add water to the leftover masala and pour it into the pan with the chicken.

Cook for a few more minutes until the gravy shines.

Add a pinch of sugar to balance the flavors.

Add green chili and butter to the gravy.

Mix everything well and cook until creamy and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens