Butter Chicken Masala paired with soft, flavorful Khameeri Roti is a match made in heaven. The richness of the creamy, spiced chicken balances beautifully with the slightly tangy and pillowy rotis. The marinated chicken absorbs the bold spices, creating a dish bursting with layers of flavor, while the Khameeri Roti, leavened with yeast, adds a rustic charm and is perfect for scooping up the luscious curry.
Butter Chicken Masala Ingredients:
- 500g chicken (boneless, cubed)
- 2 tbsp butter
- 1 large onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1/2 cup yogurt
- 1/4 cup fresh cream
- 1/2 cup tomato sauce
- 1 tsp garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Fresh cilantro (for garnish)
Marination:
- 1/2 cup yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp red chili powder
- Salt
Instructions:
- Marinate the chicken with yogurt, lemon juice, turmeric, red chili powder, and salt for 2 hours.
- Heat butter in a pan, sauté onions until golden. Add ginger-garlic paste and cook for 2 minutes.
- Stir in the tomato puree, and cook until the oil separates.
- Add cumin powder, garam masala, turmeric, and red chili powder. Stir and cook for 3 minutes.
- Add marinated chicken and cook until tender.
- Pour in tomato sauce and fresh cream, simmer for 5 minutes until the sauce thickens.
- Garnish with fresh cilantro.
Khameeri Roti Ingredients:
- 2 cups whole wheat flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 cup yogurt
- 1 tbsp oil
- 1/2 cup warm water
- Salt to taste
Instructions:
- Dissolve yeast and sugar in warm water, let it sit for 10 minutes until frothy.
- In a bowl, mix flour, salt, yogurt, and oil. Add the yeast mixture and knead into a soft dough.
- Cover and let it rise for 1-2 hours.
- Preheat a tawa (griddle). Divide the dough into small balls, roll into flat discs.
- Cook the rotis on the tawa, flipping occasionally until puffed and golden brown.
