Ingredients:
For the Butter Chicken Masala:
- 500g boneless chicken (cubed)
- 2 tbsp Moloko Desi Ghee
- 1 cup tomato purée
- ½ cup heavy cream
- 2 tbsp yogurt
- 1 tbsp butter
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt, to taste
- Fresh coriander, for garnish
For the Zaffrani Pulao:
- 2 cups basmati rice (soaked for 30 minutes)
- 2 tbsp Moloko Desi Ghee
- 2-3 cloves
- 2 green cardamoms
- 1 cinnamon stick
- ½ tsp saffron strands (soaked in ¼ cup warm milk)
- ½ cup mixed nuts (almonds, cashews, raisins)
- 3 cups water or chicken broth
- Salt, to taste
Instructions:
Butter Chicken Masala:
- Heat Moloko Desi Ghee in a pan, add onions, and sauté until golden. Add ginger-garlic paste and cook until fragrant.
- Add chicken cubes and cook until lightly browned.
- Stir in tomato purée, yogurt, and spices. Cover and cook on low heat for 15 minutes.
- Add cream, butter, and kasuri methi. Simmer for another 5 minutes.
- Garnish with fresh coriander and set aside.
Zaffrani Pulao:
- Heat Moloko Desi Ghee in a pot, add cloves, cardamom, and cinnamon, and sauté until aromatic.
- Add soaked rice and stir gently for a minute.
- Pour in water or broth, add salt, and let it cook until the rice is almost done.
- Drizzle saffron milk over the rice, top with nuts, and cover for 5 minutes on low heat.
- Fluff the rice and serve hot with butter chicken masala.
Enjoy your Butter Chicken Masala with Zaffrani Pulao—a rich, aromatic feast perfect for any occasion! 😋🔥