Butter Chicken Masala
Main ingredient: Crysbro Fresh Skinless Boneless Breast / Thigh Cut
Ingredients
For the Smoky Chicken Marinade
- 800g Crysbro Fresh Boneless Chicken (cut into bite-sized cubes)
- ½ cup Thick Yogurt (Curd)
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Sri Lankan Roasted Chili Powder (for an authentic local spicy punch)
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tbsp Lime Juice
- 1 tsp Salt
For the Rich & Spicy Butter Gravy
- 3 tbsp Butter (divided)
- 1 tbsp Vegetable Oil or Coconut Oil
- 1 Large Yellow Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 4 Large Ripe Tomatoes, pureed (or 1 cup canned tomato puree)
- 1 tsp Sri Lankan Unroasted Curry Powder
- 1 tsp Kashmiri Chili Powder (for rich red color)
- 1 tsp Garam Masala
- ½ cup Fresh Cream (or thick coconut cream for a local twist)
- 1 tbsp Dried Fenugreek Leaves (Kasuri Methi), crushed
- 1 tsp Sugar or Honey (to balance acidity)
- Salt to taste
- Fresh Coriander Leaves for garnish
Instructions
Marinate the Fresh Crysbro Chicken20 minutes
In a large bowl, combine the Crysbro fresh boneless chicken cubes with curd, ginger-garlic paste, Sri Lankan roasted chili powder, garam masala, turmeric, lime juice, and salt. Mix thoroughly and allow it to marinate for at least 20 minutes (or overnight in the fridge) for tender, flavorful meat.
Sear & Char the Chicken8-10 minutes
Heat 1 tablespoon of butter and 1 tablespoon of oil in a wide pan over medium-high heat. Sear the marinated Crysbro chicken pieces in batches for 8–10 minutes until cooked through with light charred edges. Remove from pan and set aside.
Sauté Aromatics & Build Tomato Base5 minutes
In the same pan, melt another tablespoon of butter. Add the finely chopped onions and cook until soft and golden. Stir in the ginger-garlic paste for 1 minute until fragrant, then pour in the pureed tomatoes. Cook on medium heat for 5–6 minutes until the oil starts to separate from the sauce.
Spice the Gravy (Sri Lankan Touch)3 minutes
Add the Kashmiri chili powder, unroasted curry powder, garam masala, sugar, and salt. Stir well to form a rich, aromatic masala paste.
Simmer Chicken & Finish with Cream & Fenugreek8 minutes
Toss the seared Crysbro chicken into the gravy along with ½ cup of water. Cover and simmer on low heat for 5 minutes so the chicken absorbs the sauce. Stir in the remaining tablespoon of butter, fresh cream (or thick coconut cream), and crushed Fenugreek. Simmer uncovered for 2 minutes until glossy and smooth. Garnish with coriander and serve hot with naan, roti, or fragrant rice!
