Chicken Reshmi Butter Masala

Ingredients:

For Reshmi Kebab:

250 gm chicken, cut into cubes

1 tsp refined oil

1 tsp turmeric powder

1 Tbsp ginger-garlic paste

50 gm malai

50 gm curd

1 lime

1 Tbsp garam masala

Salt, to taste

For the Garam Masala:

1 tsp cumin

1 tsp coriander powder

1 tsp black pepper

1 tsp kebab chini

5-6 green cardamom

1 stick cinnamon

5-6 cloves

1 tsp mango powder

For the Reshmi Butter Masala:

Chicken Reshmi Kebab - 500 grams of Boneless Chicken Made into Reshmi Kebabs

Onions - 3 Medium Sized, Peeled, Chopped and Boiled

Ginger and Garlic Paste - 1 and ½ Teaspoons

Garam Masala Powder - ⅓rd Teaspoon

White Pepper Powder - ¼th Teaspoon

Cashew Nuts - 8 to 10 made into a Fine Paste

Butter - 3 Tablespoons

Cream - 3 Tablespoons

Salt - To Taste

Method:

For the garam masala:

In a pan, dry roast cumin, coriander powder, black pepper, kebab chini, green cardamom, cinnamon and cloves.

Grind them in a mortar and pestle and add mango powder. Mix them well.

For the Reshmi Kebabs:

In a bowl, add chicken cubes, refined oil, turmeric powder, ginger garlic paste, malai, curd, juice of 1/2 lime, the prepared garam masala and salt. Mix them well together. Keep them in the fridge for 20 minutes.

Preheat the oven for 20 minutes at 180 C.

Roast the marinated chicken pieces in the oven for 20 minutes.

Remove them from oven and squeeze half lime over it.

                                     OR

Marinate chicken cubes with the marination ingredients mentioned above & refrigerate it for minimum 1hour but 4-5 hours of marination will enhance the flavour.

Soak some wooden skewers or small toothpicks in water for 30mins & wipe before using.

Heat oil in a wide pan,place marinated chicken cubes on skewers,grease them with butter & cook till the marinade dries up and it turns slightly golden. Over frying can make it harder and rubbery.

Now,remove the frying pan and put the skewered chicken pieces on direct flame for a while.

Turn off the flame.Serve hot with chaat masala and fresh lemon juice.

For the Reshmi Kebab Butter Masala:

Place a non-stick kadhai on the stove and turn the heat up to medium-high.

Add 2 Tablespoons of butter and as soon as it has melted add the ginger and garlic paste and sauté till the butter separates from the paste.

Immediately add the onion paste and stir. Cook till the raw smell completely disappears.

Next, add the powdered spices and stir.

Add the cashew nut paste and stir. Turn the heat down to low at this stage. The gravy will thicken up now.

Add 2 tablespoons cream now and stir into the gravy. Allow the gravy to cook for 10 minutes on low flame. Stir occasionally.

After 15 minutes add the salt and a bit of water if needed and stir well.

Next, drop in the Chicken Reshmi Kebab and stir.

Remember to keep the heat low.

Let the Chicken Reshmi Kebab simmer in the gravy for 5 to 6 minutes.

Add the remaining cream and butter and stir. When you see the melted butter floating on top of the gravy, you will know then that your curry is ready.

Let the curry simmer for 2 minutes more and then turn off the heat.

Your Chicken Reshmi Butter Masala is ready. Serve with Naan or  Parathas or Pulao or Rotis and enjoy!