Creamy Chicken Reshmi Butter Masala: An Indulgent Mughlai Recipe
20 minutes
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About Creamy Chicken Reshmi Butter Masala: An Indulgent Mughlai Recipe
Indulge in the rich, creamy delight of Chicken Reshmi Butter Masala, a luxurious Mughlai dish. This recipe features tender chicken simmered in a velvety sauce of hung curd, cashew paste, and aromatic spices. The result is a melt-in-your-mouth experience that's perfect for a special occasion or a cozy weeknight dinner.Unlike many complex Mughlai recipes, this one is surprisingly easy to make at home. The key is using high-quality ingredients and taking your time to build the layers of flavor. Prepare to impress your family and friends with this restaurant-quality dish!This recipe offers a delightful balance of creamy richness and subtle spice, making it a true celebration of Mughlai culinary artistry. Serve hot with naan bread or your favorite rice for a complete and satisfying meal.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken boneless, cut into 1-inch pieces, skinless chicken thighs or breasts
- 150 gm Hung Yogurt greek yogurt, drained yogurt, for a thicker consistency
- 1 tbsp Lemon Juice
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
Sauce Ingredients
- 50 gm Cashews soaked in warm water for 30 minutes, then blended into a smooth paste
- 1.5 tsp Salt or to taste
- 2 tbsp Cream heavy cream or coconut cream for richness
- 4 tbsp Butter unsalted
- 2 tbsp Vegetable Oil
- 2 tbsp Ginger-Garlic Paste
- 1/2 cup Onion Paste
- 1 tbsp Chili Powder adjust to your spice preference
- 1/2 cup Milk whole milk preferred
- 1 tbsp Pepper Powder white
Instructions
Marinate the Chicken
- Marinate the chicken pieces with hung curd, lemon juice, ginger-garlic paste, turmeric powder, and salt. Let it marinate for at least 30 minutes, or preferably longer for enhanced flavor.
Sauté Aromatics
- Heat vegetable oil in a pan or pot over medium heat. Add the onion paste and sauté until the raw smell is gone. Add the ginger-garlic paste and sauté for another minute until fragrant.
Build the Sauce
- Stir in the cashew paste, white pepper powder, and chili powder. Cook for 1-2 minutes, stirring constantly. Add the milk and cook until it slightly thickens. Stir in the butter until melted and incorporated.
Cook the Chicken
- Add the marinated chicken pieces to the sauce and cook for 8-10 minutes, or until the chicken is fully cooked through and tender. Stir occasionally to ensure even cooking.
Finish and Serve
- Remove from heat and stir in the fresh cream. Garnish as desired and serve hot with naan bread, roti, or rice.
Recipe Notes
Expert Tips for the Best Chicken Reshmi Butter Masala
- For an even richer flavor, use homemade ginger-garlic paste.
- Adjust the amount of chili powder to suit your spice preference. Start with less and add more to taste.
- Don't overcook the chicken; it should be tender and juicy.
- For a smoother sauce, you can blend it briefly with an immersion blender after cooking.
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Recipe Nutrition
Calories: 113kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 2mgSodium: 489mgSugar: 2g
Sayan Majumder
Articles: 33
5 Comments
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This is so tempting! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
This looks so good! Can’t wait to cook it.
Its just awsmm..
Absolutely delicious! Thanks for sharing.