Butter Chicken Masala

Butter Chicken Masala

Butter Chicken is one of the most popular dishes in the world and also one of the easiest with our Lord & Lion Butter Chicken Masala Blend. 

The absolute best thing about our Butter Chicken Masala is that you don’t even need chicken to take this Masala blend for a whirl.
  
If you’ve got chicken, then great, but if you don’t, that’s awesome too, use what you have, it will still be super delicious! Fish is a great substitute, as is chickpeas, potatoes and carrots. 

 

Prep time: 10 mins

Cook time: 20 - 25 mins

Serves: 4 - 6

 

Ingredients

  • 2 tablespoons of olive oil
  • 1 large red onion, finely chopped
  • 250g of mushrooms, sliced
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 1 heaped tablespoon of tomato paste
  • 1 tomato diced
  • 500g of chicken breast/thighs, cut into 3-4 cm pieces
  • 2 red birds eye chillies, sliced diagonally 
  • 1/3 cup of cashews, lightly roasted on pan
  • Fresh coriander, chopped roughly 

Method

  1. Marinate the chicken in the Lord & Lion Butter Chicken Masala Blend from 30 minutes up to 24 hours in the refrigerator. 
  2. In a large, heavy based pot, sauté the onions in the olive oil.
  3. Add the mushrooms and sauté until nearly cooked.
  4. Add the ginger and garlic, mix well, and cook for 2-3 minutes.
  5. Add the tomato and tomato paste.
  6. Add the marinated chicken and mix through the onions and mushrooms.
  7. Add 1 1/4 cup of water and bring to the boil.
  8. Then turn down the heat and let simmer for about 10 minutes. 
  9. Add 1 1/4 cups of coconut milk (or whatever substitute you like) and bring to the boil, then turn down the heat and let simmer for about 8 minutes or until the chicken is cooked through and tender and a thick gravy has formed around the chicken.
  10. Garnish with the chopped red birds eye chilli, coriander and roasted cashews. Enjoy!

 

If you’d like to try butter fish, then follow the recipe below. 

 

Ingredients

  • 3 heaped tablespoons of Lord & Lion Butter Chicken Masala Blend
  • 2 tablespoons of olive oil
  • 1 large red onion, finely chopped
  • 250g of mushrooms, sliced
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 1 tablespoon of lemon juice
  • 1 heaped tablespoon of tomato paste
  • 1 tomato diced
  • 500g of salmon, cut into 3-4 cm pieces
  • 2 red birds eye chillies, sliced diagonally 
  • 1/3 cup of cashews, lightly roasted on pan
  • Fresh coriander, chopped roughly 

Method

  1. Sauté the onions in the olive oil.
  2. Add the mushrooms and sauté until nearly cooked.
  3. Add the ginger and garlic, mix well, and cook for 2-3 minutes.
  4. Add 3 heaped tablespoons of the Lord & Lion Butter Chicken Masala. Blend and mix all the spices through.
  5. Add the tomato, tomato paste and lemon juice.
  6. Add 1 cup of water and bring to the boil.
  7. Add 1 1/4 cups of coconut milk (or whatever substitute you like) and bring to the boil.
  8. Add the fish, cook for 1-2 minutes and turn off the stove, letting the fish sit in the gravy and cook all the way through.
  9. Garnish with the chopped red birds eye chilli, coriander and roasted cashews. Enjoy!
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