Restaurant Style Chicken Reshmi Butter Masala

Here is the recipe for the gravy. Chicken Reshmi Butter Masala is a very popular dish from the Mughlai cuisine, almost next to Chicken Butter Masala. The delicate and mild flavor of the dish and the sweet scent from the meetha attar, which is a Bengali addition to the dish, makes it perfect for a weekend get together or a party. Serve it with paratha, butter naan, tandoori roti and enjoy it with your loved ones.

Ingredients:

Chicken reshmi kababs – 800 gms of boneless chicken, marinated and made into kababs

Onion Paste – 2 Medium Sized

Ginger – Garlic Paste – 2 Tbsp

Cashew Nut Melon Paste – 3 Tbsp

Kashmiri Red Chili Powder – ½ Tsp

Whisked Curd/Yogurt – 2 Tbsp

Fresh Cream – ¼ Cup

Kasuri Methi – 1 Tsp

Meetha Attar – 1 to 2 Drops

Garam Masala Powder – ¼ Tsp

Salt, Sugar as Required

Method:

Prepare the chicken reshmi kebabs and keep them aside.

In a kadhai, heat the oil (or butter) and add onion paste. Fry the onion for 2 minutes over a medium flame.

Add the ginger – garlic paste and further sauté for 2-3 minutes, until the raw smell is gone.

Add the cashew nut-melon paste, followed by white pepper powder and Kashmiri red chili powder. Sauté the masalas until oil separates. Remember the dish has the mild flavor so do not add regular red chili powder. Kashmiri red chili powder will add only a hint of red color and not the heat.

Now add the nicely whisked curd and mix again. You may add a little bit of water if the gravy looks too thick in consistency.

Add the chicken kebab pieces and adjust the salt. Mix and simmer for a couple of minutes so that the chicken pieces absorb the flavor.

Next add the fresh cream, little bit of sugar and cook for 2 minutes.

At last add some dry roasted Kasuri methi (crush it with your hands), garam masala powder and 1 or 2 drops of Meetha attar.

Let it simmer for 2 – 3 minutes and then turn off the flame.

Serve it hot with paratha, butter naan or tandoori roti.