Recipe - Chicken Tikka Butter Masala

INGREDIENTS

  • 500 grams chicken
  • 250 grams butter
  • 1 tbsp refined oil
  • 2 red chilli
  • ½ tsp Eagle Red ChilliPowder
  • ½ tsp Eagle Coriander Powder
  • 2 tsp Eagle Chicken Masala
  • 1 tsp Eagle KasooriMethi, crushed
  • 3 tomato (paste)
  • 1 onion, finely chopped
  • 1 tsp coriander seeds
  • 2 bay leaf
  • 1 cinnamon stick
  • 4 cloves
  • 2 green chillies
  • Salt to taste
  • 1 tsp fresh cream
  • Handful coriander leaves, finely chopped

For Marination

  • 1 tsp onion paste
  • 1 tsp ginger garlic paste
  • ¼ tsp mace powder
  • ½ tsp Eagle Chicken Masala
  • ¼ cup yoghurt
  • 1 black cardamom
  • 1-2 green cardamom
  • ¼ tsp sugar
  • ¼ tsp salt

PREPARATION

  • 01Addyoghurt, onion paste, ginger-garlic paste, mace powder, Eagle Chicken Masala, black cardamom, green cardamom, sugar and salt in a bowl. Add pieces of raw chicken and mix well.
  • 02Allow the chicken to marinate overnight. Once the chicken is marinated, roast it till its 3/4th done.
  • 03Then heat little butter in a non-stick pan. Add bay leaves, cloves, cinnamon, red chillies (broken into 2) and crushed coriander seeds. Sauté the ingredients for a half minute over medium flame.
  • 04Add onions, tomato paste, Eagle Red ChilliPowder, Eagle Coriander Powder, Eagle KasooriMethi and Eagle Chicken Masala to the same pan and sauté them for 5 minutes.
  • 05Once done, transfer the mixture in a blender to make a puree.
  • 06Now heat the remaining butter in a pan.
  • 07Add the pureed mixture and bring it to boil.
  • 08Add marinated chicken pieces, salt, fresh cream and mix well.
  • 09Add 1 ½ cups of water to the mixture. Then add sliced green chillies, crushed fenugreek leaves and let it simmer for next 10 minutes over low flame.
  • 10Garnish it with coriander leaves and cream.
  • 11Serve hot with your choice of bread or rice.