- Tandoori Masala Powder ( highly recommend) - I used readily available powder from Indian store, you can find it in online Amazon. Any brand tandoori masala powder will work. ( note - authentic homemade tandoori masala powder is a very long list of ingredients, so I recommend buying the readily available powder.
- Highly recommend using butter, and cream for the creamy and rich flavored sauce. And Kashmiri chilli powder and tomato paste ( not tomato sauce) for bright red signature butter chicken color.
- You may increase or decrease the quantity of cream to your preference.
- Do not skip sugar , it gives a perfect balance of sweetness and spiciness to the curry.
- Kasoori methi - is sun-dried fenugreek* leaves (Trigonella Foenum Graecum). They are used in Indian cooking and tastes slightly bitter. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving. *Fenugreek seeds are also called methi or ventayam. In this recipe, I used it in the marination, I find curry is more flavorful, when used it this way.
- Cleaning the chicken (optional) – cut the chicken into small pieces and take the cut chicken pieces in a bowl and add 3 tablespoons - white distilled vinegar , 3/4 th teaspoon - turmeric , 1 teaspoon - salt, 2 tablespoon - plain yogurt and water to cover the chicken. Mix it well and let it sit for 15 minutes. Now drain the water and rinse the chicken with fresh water once , drain the water completely and set the chicken pieces aside for marination.
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