Butter Chicken Masala with Zaffrani Pulao

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:

1. Heat Moloko Desi Ghee in a pan, add onions, and sauté until golden. Add ginger-garlic paste and cook until fragrant.
2. Add chicken cubes and cook until lightly browned.
3. Stir in tomato purée, yogurt, and spices. Cover and cook on low heat for 15 minutes.
4. Add cream, butter, and kasuri methi. Simmer for another 5 minutes.
5. Garnish with fresh coriander and set aside.

Zaffrani Pulao:

1. Heat Moloko Desi Ghee in a pot, add cloves, cardamom, and cinnamon, and sauté until aromatic.
2. Add soaked rice and stir gently for a minute.
3. Pour in water or broth, add salt, and let it cook until the rice is almost done.
4. Drizzle saffron milk over the rice, top with nuts, and cover for 5 minutes on low heat.
5. 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! 😋🔥