Chicken Butter Masala
Chicken Butter Masala
Some of my
friends from Patna on a short visit to Ranchi arrived and stayed at my
residence and spent some good time with us. As Patna is the capital of dry
state Bihar, so whoever arrives in Ranchi or in Jharkhand first of the demand
some special beverage to become surfeit to sloshed sometimes. But with that
some good food is also comes behind so the preparations of Chicken is must with
Naan or boiled rice or with Pulao. Generally chicken curries prepared at home.
But
this time I requested my wife to treat our guest in ethnic style preparation of
Chicken Butter Chicken Masala rather traditional chicken curries. I suggested
her to prepare above mentioned recipe she happily agreed and directed me to co
operate in cocking and shot me a long list to fetch the ingredients from the
market, which I did.
As I witnessed her indulgence in the preparation of the stuff my eyes
balls became wide. Its preparation demanding hard work and perseverance. It is
made in two parts, first is marinating of the chicken and another part is
making of gravy, as she did first of all mid size pieces of skinned but
succulent pieces of chicken about 750 or 1 Kg, either with bone or bone less and
mixed with yogurt, Red Chilies, Coriander, turmeric powder, with salt and Garam
Masala ( all in 1 tablespoon) left to marinate for an hour, after that she
mixed with garlic and Ginger paste.
Then
for making gravy thin pieces of Onion with tomato cocked and made paste with
cashews for flavor, with little level of cream for making thick gravy. This
preparation is heavy and oily in thickness. Some use Ketchup to make it sweet,
salty and tart and little butter. Lastly about 100 gms of Kasturi Methi is must
ingredient. Lastly it came out almost Restaurant style preparation and my
guests relished it to their satisfaction. It is to be noted that most of the
preparation she did in earthen pots and served in earthen plate too for giving
an extra dimensions and ethnic tinge, which were applauded by my guests.
Text and Photo by—Ashok Karan.
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