Butter Chicken Masala (Slow cooker recipe included)

Category: Chicken recipes
Preparation Time: 10 mins  + marination time
Cooking Time: 20 - 25 mins stove top or around 4 hrs of slow cooking
Servings: About 2 to 4 Servings

Butter Chicken Gravy

Since I wont eat Chicken, the Chicken recipes make a rare appearance in my blog:) This butter chicken masala is a creamy mildly spiced gravy perfect with rotis, tortillas or basmati rice. In this recipe I didnt used any cream but only the cashews. If we want, we can reduce the cashews and add cream at the end after switching off the gravy.

I have prepared this recipe many times both in pan as well as in slow cooker. Its not a completely slow cooker recipe since we need to do sautening and tempering in the pan before transfering it into the slow cooker. But slow cooked version yields a very soft chicken in a creamy gravy.  Regarding marination, I had tried marinating for just 30 mins and upto 24 hours. The longer the marination, the chicken becomes soft and absorbs the spices well:)

The ingredient list may look long but its an easy recipe:) Once we have the marinated chicken and the ground masala, we can whip up this butter chicken in less than 30 mins. (The colour of the gravy depends on the type of chilly powder we used so it may differ)

Ingredients:

For Marination:

• Boneless Chicken pieces - Around 1 lb, cut into bite sized pieces 
• Red chilly powder or paprika - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Ginger garlic paste - 1/2 tbsp
• Garam Masala - 1/2 tsp
• Yogurt - 3 tbsp
• Salt - little

Paneer Butter Masala

Category:  Gravy / Masala
Preparation Time: 15-20 mins
Cooking Time: 15-20 mins
Servings: 3-4 Servings

Paneer Butter Masala - I'm sure Kids will love this with soft rotis:). My recipe is less-spicy one which is suitable for kids. If we want more creamy, we can replace milk with evaporated milk and also we can add cream while serving.

Paneer Butter Masala

 Ingredients:

• Paneer cubes - 2 cups
• Milk - 1/3 cup (Whole Milk)*
• Butter - 1 tbsp
• Cinnamon - a small stick
• Bay leaf - 1 no
• Cloves - 2-3 nos
• Cardamon - 1 no
• Salt - to taste
• Kasoori Methi - 1/2 tbsp, crushed

To Saute & Grind:

• Butter - 1/2 tbsp
• Ginger - 1 inch piece, chopped
• Garlic - 6-7 cloves
• Onion - 2 nos, chopped
• Ripe Tomato - 2 nos, chopped
• Red chillies - 1-2 nos (adjust as per spice level)
• Cashews - 10 nos
• Turmeric powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Coriander powder - 1/2 tsp
• Sugar - 1 tsp

Notes:

• *Evaporated milk can be used for more creamier version instead of normal milk
• Fresh Cooking cream can be used, in this case we need to add it after switching off the gravy or while serving
• If we want spicy, we can add green chilies along with ginger&garlic

Method:

1. In a pan, heat 1/2 tbsp of butter; add ginger and garlic and saute for 2 mins
   
2. Add the chopped onion and saute for few mins till they turn transparent
   
3. Add chopped tomato pieces and saute well until it becomes soft and mushy and then add the red chilly
   
4. Now add the cashews and the spice powders, give a quick mix
   
5. Switch off and add a tsp of sugar
6. Allow the mixture to cool down
   
7. Grind it to a very fine paste with enough water
   
8. Heat 1 tbsp of Butter in a pan, add the cinnamon, cloves, bay leaf and cardamon; fry for a min
   
9. Then add the ground Masala and saute for 2 mins
   
10. Add required salt and bring it to boil; Allow to boil for about 5 mins in medium flame
    
11. Now add the milk and mix well
    
12. Add the crushed kasoori methi; mix well
    
13. Add in the paneer cubes and mix gently
    
14. Allow to simmer for 2-3 mins and switch off
    
15. If using fresh cream, we can drizzle it over while serving
16. Serve hot with rotis or with mild pulaos
    

Channa Coconut Masala (For Poori)

Category:  Gravy / Masala
Preparation Time: 15 mins  + soaking time
Cooking Time: 30 -40 mins
Servings: 4-5 Servings

Channa Coconut Masala

 This version of Channa Masala is using coconut and it goes well with Pooris and also can have with Rotis. Freshly grated coconut gives a great flavour and the lemon juice squeezed over it before serving, gives a nice taste for this dish.

Ingredients:

• Chickpeas / Channa - 1 cup (Brown / White Channa can be used)
• Oil - 1/2 tbsp
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Bay leaf - 1 no
• Star anise-1 no
• Curry leaves - few
• Channa Masala Powder - 1 tsp (I used Home made Channa Masala Powder) (Can be replaced with Garam Masala)
• Turmeric powder - 1/2 tsp
• Coriander leaves - for garnishing
• Lemon juice - from half a lemon
• Salt - to taste
• Water - as required

To Grind to Paste #1:

• Onion - 1 no, chopped
• Garlic - 4-5 cloves
• Ginger - 1 inch piece

To Grind to Paste #2:

• Tomato - 2 nos, chopped
• Red chillies - 2-3 nos (as per spice level)

To Grind to Paste #3:

• Freshly grated coconut - 1/2 cup, tightly packed
• Fennel Seeds - 1/2 tbsp

Method:

1. Soak Channa for overnight and pressure cook it with required salt for around 3-5 whistles until it gets cooked soft but not mushy. Keep it aside without draining the water
   
2. Grind the Onion, Ginger and Garlic to a fine paste
   
3. Grind the Tomatoes and red chillies to a fine paste
   
4. Grind the Fresh coconut an fennel seeds into a fine paste
   
5. Heat Oil in a pan, add Cinnamon, cloves, bay leaf and star anise, fry for 30 secs
   
6. Add the curry leaves and fry for few secs
   
7. Add the Onion paste and saute for few mins till the raw smell leaves
   
8. Add the Tomato paste and saute till the oil gets separated
   
9. Add the Turmeric & Channa Masala powders and saute for a min
   
10. Now add the Coconut paste and saute in medium flame for 2 mins
    
11. Add around 1 cup of water and allow to boil for few mins
    
12. Then add the cooked channa without draining the water used for cooking
    
13. Mix everything well; check for salt
14. Allow it to boil in low flame for 6-8 mins till the channa gets blended with the masala
    
15. Switch off and garnish with coriander leaves
    
16. Finally squeeze the lemon juice over it and give it a stir
    
17. Serve hot with Pooris:)

Peas Masala - Creamy Version

Category: Gravy / Masala
Preparation Time: 10 mins + soaking time
Cooking Time: 20-30 mins
Servings: 3 servings

Peas Masala

Ingredients:

• Green Peas - 1/2 cup (I used dried peas)
• Milk - 1/2 cup
• Oil - 1/2 tbsp
• Cinnamon - 1 stick
• Cloves - 2 nos
• Bay leaf - 1 no
• Star anise - 1 no
• Channa Masala Powder (Home made) - 1 tsp (can be replaced with 1/2 tsp of Garam Masala)
• Salt - to taste
• Kasoori Methi - 1 tsp
• Coriander leaves - for garnishing

To Saute & Grind:

• Oil - 1 tsp
• Onion - 2 no, chopped
• Ripe Tomato - 1 no, chopped
• Garlic - 2-3 cloves
• Green chillies - 1-3 nos (adjust as per spice level)
• Coriander leaves - 1/2 cup, loosely packed

To grind: 

• Cashews - 6-7 nos, soaked in warm water for 10-15 mins
• Curd - 1 tbsp

Method:

1. Soak dried peas overnight or for 4-6 hours; pressure cook it with enough eater, salt, cinnamon and cloves till it gets cooked but not mushy 
   
   
   
2. In a pan, add 1 tsp of oil and add chopped onion and garlic, saute for 2-3 mins until they become transparent. Then add the green chillies and chopped tomatoes and saute till they turn mushy. Finally add the coriander leaves and saute for 1 min and switch it off. Allow to cool down and grind to a fine paste
   
   
   
   
3. Grind soaked cashews with curd into a fine paste and keep it ready
   
4. Heat Oil in a pan, once it becomes hot add Bay leaf and Star anise, fry for 30 secs
   
5. Add the ground onion-tomato paste and saute for 2 mins
   
6. Add the Cashew paste and saute for another 2-3 mins in low flame
   
7. Add the Channa Masala powder and saute in low flame till oil starts separating
   
   
   
   
8. Now add the cooked peas (along with cooked water) and saute for 1 min
   
9. Add milk and little water if required and allow to cook in low to medium flame till the peas get blended with masala
   
   
   
   
10. Switch it off and add crushed Kasoori Methi
    
11. Garnish with coriander leaves
    
12. Serbe hot with Rotis / Chapathis!
    

Vegetable-Paneer Kurma

Category:  Side dish

Preparation Time: 15 mins  

Cooking Time: 30-40 mins 

Servings: 3-4 persons

 

Vegetable-Paneer Kurma

 Ingredients:

• Mixed Vegetables, chopped - Around 2 cups (I used Rainbow carrots, Beans, Peas, Sweet corn)
• Paneer, cubed - 1/2 - 3/4 cup
• Onion, finely chopped - 1 no
• Tomato, finely chopped -1 no
• Ginger-Garlic paste - 1 tbsp
• Coriander powder - 1 tsp heaped
• Turmeric powder - 1/2 tsp
• Red Chilly powder - 1 tsp (adjust as per spice level) 
• Garam Masala powder - 1 tsp
• Lemon juice - 1-2 tsp
• Salt - to taste
• Coriander leaves - few

To Grind:

• Coconut, grated - 1/2 cup 
• Fennel seeds - 1 tsp
• Dalia / Pottukadalai - 1 tbsp
• Cashews - 5-6 nos
• Poppy seeds / Khus-Khus - 1/2 tsp
• Green chillies - 1-2 nos (adjust as per spice level)
• Cinnamon - 1/2 inch stick
• Cloves - 2 nos
• Cardamon seeds - 1/8 tsp

For Tadka:

• Oil - 1 tbsp
• Bay leaf - 1 no
• Mace - 1 small piece
• Star anise - 1 no
• Curry leaves - few

Method:

1. Clean and chop all the veggies into bite sized pieces; Here I used Rainbow carrots, Beans, Peas and Sweet corn
   
2. Steam cook the chopped veggies in Idly vessel / cooker / steamer for 7-8 mins till they get cooked

   

   Before Steaming

   
   

   

   Steamed Veggies

3. While it gets cooked, take all the ingredients in the "To Grind" section and grind it to a fine paste with required water
   
4. Heat oil in a pan, add the Bay leaf, Mace and Star anise, fry for 30 secs and add the curry leaves
   
5. Add the finely chopped onion and fry well with little salt until it starts browning
   
6. Now add the Ginger-Garlic paste and saute for 2 mins in medium flame till the raw smell goes off
   
7. Add the finely chopped tomato and saute till it gets cooked well
   
8. Now add the Turmeric, Coriander and Red chilly powders and saute for a min. The green chilly I used for grinding is very spicy and also since I dont want more spicy, I skipped adding chilly powder
   
9. Add the ground paste with little water and saute for 2 mins
   
10. Add required water for kurma consistency and allow to boil in medium flame for 5-6 mins
    
11. Then add the steamed veggies along with required salt and cook for 2-3 mins
    
12. Now add the paneer cubes and allow to cook in low flame for another 2 mins; We can also toast the cubes with few drops of ghee / oil until it become golden brown and then soak it in warm water for few mins, squeeze out the water and add the cubes. (Toasting gives nice flavour and soaking makes soft to absorb the gravy well)
    
13. Sprinkle Garam Masala and mix well
    
14. Once it reaches the Kurma consistency and oil gets separated,switch off the flame
15. Add the lemon juice over it and garnish with coriander leaves
16. Serve hot with Roti /Dosa / Idlies