This is out right sinful recipe if we consider the amount of ‘fat’ usage in this recipe. The gravy is made up of loads of butter, cashew paste and cream. But this dish is full of flavor and taste. However one can indulge in this type of dish occasionally, especially when you are expecting guests.
Chicken (boneless) 250 grams (9 ounce)
Curd 2 tablespoon
Ginger, garlic and green chilli paste 2 tablespoon(all in equal quantity)
Jaifal and javitri powder(Mace and nutmeg powder) ½ tablespoon
Garam masala powder ½ tablespoon
Refined oil 2 tablespoon
Butter 2 tablespoon
Fresh Cream ½ cup
Cashew Paste 2 tablespoon
Onion (boiled and pasted) ½ cup
Salt ½ tablespoon
Marinate the chicken with curd, 1 tablespoon of ginger, garlic and green chilli paste, half of jaifal and javitri powder and half of garam masala for one hour.
Once the chicken has been marinated, take two grilling sticks and pierce it through the chicken pieces. Brush little oil over the pieces and slowly roast them over the gas stove till the chicken become little soft and the aroma starts coming.
For the gravy put rest of the oil and butter in a pan. Once the oil is heated add the onion paste and the remaining ginger, garlic and green chilli paste. Sauté for 2-3 mintues.
Add the cashew paste, garam masala, jaifal and javitri powde rand salt. Saute for few more mintues.
Finally add the marinated chicken and cream and let it cook for 10 minutes with the lid on. Stir in between. Once the chicken become tender, chicken reshmi butter masala is ready. Serve it with Naan.