Butter Masala Chicken with Pilaf
Servings Prep Time
3-4servings 1hour
Cook Time
40minutes
Servings Prep Time
3-4servings 1hour
Cook Time
40minutes
Ingredients
Chicken marinade
  • 400g chicken thighboneless and skinless
  • 2tbsp plain greek yoghurt
  • 1tsp red chilli powder
  • 1tsp paprika powder
  • 1 garlic clovegrated into garlic paste
  • 7g gingergrated into ginger paste
  • 1/4tsp salt
Pilaf Rice
  • 220g basmati rice
  • 375ml water
  • 80g frozen peas or mixed vegetableoptional
  • 20g green chillicut into 4
  • 1tsp cumin seeds
  • 4 cloveswhole
  • 2 bay leaves
  • 1inch cinnamon stick
  • 1 star anise
  • 1tbsp oil
  • 1/2tsp salt
Masala Gravy (To cook and blend)
  • 1tbsp oil
  • 15g unsalted butter
  • 100g red onionscut into wedges and halved
  • 500g tomatoescut into wedges and halved
  • 1clove garlicgrated into garlic paste
  • 1/2tbsp chilli powder
  • 1tbsp paprika powder
  • 1/4tsp salt
  • 4tbsp water
Masala Gravy (Part 2)
  • 45g unsalted butter
  • 4 green cardamon
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1/2tsp cumin powder
  • 2tbsp honey
  • 3tbsp Emborg cooking cream
Instructions
Step 1 - Marinate the chicken
  1. In a large bowl, add in chicken, greek yogurt, red chilli powder, paprika powder, garlic paste, ginger paste, and salt. Mix well and cling wrap the bowl. Transfer to the chiller and allow it to marinate for at least 1 hour.
Step 2 - Cook the rice (Prepare the rice while the chicken is marinating)
  1. Wash and soak rice for at least 15 min. Drain the water and transfer rice into rice cooker. Add in 375mlwater.
  2. In a pan, heat up oil. Add in all the spices (cumin, cloves, bay leaves, cinnamon, star anise), green chilli and peas, sauté for 2 mins till fragrance releases.
  3. Pour all the ingredients in the pan into the rice cooker. Add in salt.
  4. Cook the rice on “white rice” mode.
Step 3 - Grill the chicken
  1. In a non-stick pan, heat up 2 tbsp oil. Grill the marinated chicken for 2mins on each side.
  2. Once the chicken is fully cooked, transfer to a plate and set aside.
Step 4 - Cook and blend the Masala gravy
  1. In a clean pan, add in oil, butter and onion. Cook till the onion turns slightly brown. Add in tomatoes, cashew nuts, grated garlic and cook till it’s fragrant.
  2. Add chilli powder, paprika powder, salt and water. Mix it evenly, cook for 10 minutes till the tomato and onion have softened
  3. Transfer into a large bowl. Use a hand blender or tabletop blender to blend the ingredients into a fine puree.
  4. Strain the gravy into another bowl.
Cooking part 2 of Masala Gravy
  1. In a clean frying pan, add the butter and the spices (green cardamom ,bay leaf and cinnamon stick) and saute for 10 seconds. Then add the strained gravy, cumin powder and let it simmer for 5 minutes.
  2. Add in the grilled chicken, honey and cooking cream into the gravy. Stir and let it simmer for 5-7 minutes.
  3. Garnish it with some cream(optional) and it with the Pilaf rice or ready-made naan