Chicken Butter Roast is one of the easiest versions of Mughlai curries. This dry roasted curry pairs well with rotis and naan. Make this curry that requires fewer ingredients and is ready in a short time.
Chicken Butter is luscious, flavorful and a perfect curry to impress your guests.
About Chicken Butter Roast
This recipe of Chicken Butter Roast is somewhat a fusion between a butter chicken and a ghee roast. I can say that this recipe is my own and not a replica of any popular curry recipes found on the internet.
To keep it low on calories, I have tried not to add any sort of cream just to balance it with the amount of butter being used.
The gravy in the curry is not very thin or flowy hence this curry goes only with roti and naans.
Chicken Butter Roast Video
MORE CHICKEN CURRIES YOU WILL LOVE TO TRY
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Step by step Recipe Of Chicken Butter Roast
In a bowl add chicken pieces, 1 tablespoon ginger garlic paste (combined), 2 tablespoons yogurt, ¾ teaspoon salt, and 1 teaspoon black pepper powder. Mix well and marinate the chicken pieces for 1 hour.
For butter roast masala – Heat a pan with 1 tablespoon cooking oil and fry 10 cashew nuts for few seconds on low flame (until the nuts turn light brown). Then add 1 cup chopped onion and fry for 2 minutes. Once the onion turns soft and pink, add 2 chopped green chilies and 1 tablespoon kasoori methi. Keep frying on low flame until the onion turns light brown.
Remove from pan, cool, and grind to a smooth paste. You can add 2 or 3 tablespoons of water if needed for grinding.
Heat a saucepan and add 5 tablespoons of butter along with 1 tablespoon cooking oil. Add marinated chicken pieces and roast on medium heat for 5 minutes. Reduce the flame, cover, and cook the chicken for 10 – 15 minutes or until the chicken pieces are fully cooked.
After 15 minutes of cooking, add the butter roast masala along with ½ teaspoon garam masala powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ cup chopped coriander leaves, and stir well.
Cover and simmer the gravy on low flame for 5 minutes. Garnish with fried onion and fried cashew nuts. Serve hot with roti, paratha, or naan.
Chicken Butter Roast
Equipment
- Mixer Grinder
- Mixing Bowl
- Saucepan (20 cm diameter)
Ingredients
- 800 grams chicken cut into medium or small pieces
- 50 grams butter 4- 5 tbsp
- 1 tablespoon ginger & garlic paste combined
- 2 tablespoon yogurt
- ¾ teaspoon salt
- 1 teaspoon black pepper powder
Butter Roast Masala
- 10 cashew nuts
- 1 cup roughly chopped onion
- 2 green chilies or more
- 1 tablespoon kasoori methi
Other Ingredients
- ½ teaspoon garam masala powder
- ½ teaspoon cumin powder
- ¼ tsp turmeric powder
- ½ cup chopped coriander leaves
Garnishing
- 1 cup Fried onion
- ¼ cup Fried nuts
- 1 tablespoon Butter melted
Instructions
- In a bowl add chicken pieces, 1 tablespoon ginger garlic paste (combined), 2 tablespoons yogurt, ¾ teaspoon salt, and 1 teaspoon black pepper powder. Mix well and marinate the chicken pieces for 1 hour.
Butter Roast Masala
- For butter roast masala - Heat a pan with 1 tablespoon cooking oil and fry 10 cashew nuts for few seconds on low flame (until the nuts turn light brown). Then add 1 cup chopped onion and fry for 2 minutes. Once the onion turns soft and pink, add 2 chopped green chilies and 1 tablespoon kasoori methi. Keep frying on low flame until the onion turns light brown. Remove from pan, cool, and grind to a smooth paste. You can add 2 or 3 tablespoons of water if needed for grinding.
- Heat a saucepan and add 5 tablespoons of butter along with 1 tablespoon cooking oil. Add marinated chicken pieces and roast on medium heat for 5 minutes. Reduce the flame, cover, and cook the chicken for 10 - 15 minutes or until the chicken pieces are fully cooked.
- After 15 minutes of cooking, add the butter roast masala along with ½ teaspoon garam masala powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ cup chopped coriander leaves, and stir well.
- Cover and simmer the gravy on low flame for 5 minutes. Garnish with fried onion and fried cashew nuts. Serve hot with roti, paratha, or naan.
Video
Notes
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