Methi Butter Chicken Masala

Butter Chicken is one of most favorite dish for chicken lovers. Methi Butter Chicken is a minor variation of this recipe. Grilled chicken cooked in creamy mild curry with methi leaves gives a great taste and aroma to the chicken masala. Even kids like this recipe very much as it gives a sweet taste of cream.

Methi Butter Chicken Masala
Print Recipe
Servings Prep Time
6 15 minutes
Cook Time Passive Time
45-50 minutes 300 minutes
Servings Prep Time
6 15 minutes
Cook Time Passive Time
45-50 minutes 300 minutes
Methi Butter Chicken Masala
Print Recipe
Servings Prep Time
6 15 minutes
Cook Time Passive Time
45-50 minutes 300 minutes
Servings Prep Time
6 15 minutes
Cook Time Passive Time
45-50 minutes 300 minutes
Ingredients
For Marination
For Seasoning
For Curry
Instructions
Marination and Grilling
  1. Wash chicken in running water and drain all the excess water. Wipe dry the chicken using kitchen towel. Ensure there is no water left on the chicken. Take a big bowl and mix all the ingredients listed in the marination list. (Hung Curd Procedure::: Take 10 tbsp curd and tie in a muslin cloth and hang it for 30 minutes. All the water from the curd will get drained and thick curd would remain in the cloth. Use that as hung curd).
  2. Keep the mixture in a refrigerator overnight or at least for 5 to 6 hours for good taste.
  3. Preheat the oven to 400 degree F in bake mode. Cover the baking tray with aluminum foil and grease with little bit of oil on the aluminum foil. Arrange the chicken in the skewer and place it on the tray. Grill the chicken for 15 minutes in baking mode, flip the chicken pieces to other side and grease with oil and grill for 15 minutes in broil mode. Once chicken is slightly brown turn off the oven and cover it with aluminum foil and leave it in the oven.
Curry
  1. Curry Ingredients.
  2. Rinse the methi leaves with running water and drain all the water. Add one tsp salt to the methi, mix it and leave for 15 minutes. Squeeze the water from the methi and grind it without water. Heat Ghee in a pan and saute methi in slow flame till it gets aromatic. Keep the fried methi aside.
  3. Heat the pan with oil and butter together, add cumin seeds and heat till crackles. Add all the whole garam masala listed in ingredient list for seasoning to the pan and saute it for few sec. Add cut onions, ginger garlic paste, cashew nuts and ½ tsp salt. Saute it until golden in color as shown in second picture.
  4. Add cut tomatoes, and saute it until gets mushy. Add turmeric powder, Kashmiri chili and saute it for ½ minutes. Turn off the heat and let it cool down and then grind it in a grinder and make a fine paste. Strain the paste mixture using strainer.
  5. Once again medium heat 1 tsp butter in a pan and add filtered gravy to the pan, then add coriander powder, cumin powder, garam masala powder and saute for 2 minutes. Add fried methi and saute for 2 minutes. Add one cup of water and boil it for 2 minutes. Add grilled chicken to the masala and let it reach to the boil.
  6. Add honey, kasoori methi and let it boil for 3 minute in a medium heat. Add whipping cream to the boiling curry and stir it to mix. Switch off the flame immediately after mixing.
  7. The methi butter chicken masala is ready, garnish with coriander leaves and onion ring. Serve it hot with Naan, Kulcha, Paratha and Rice.
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