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Home Other Regions Bengali Chicken Reshmi Butter Masala

Chicken Reshmi Butter Masala

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Quantity Measure Ingredients Description
250 Grams Chicken Boneless  
4 Tablespoon Curds  
Half Teacup Coconut Milk - Thin  
2 Whole Eggs Add to curds and milk
50 Grams Ginger Paste Add to curds and milk
50 Grams Garlic Paste Add to curds and milk
  As Required Salt Add to curds and milk - for taste
2 Tablespoon Shah Morich Add to curds and milk Sha Morish a Bengali spice - (koptional)
2 Teaspoon Jeera Powder Add to curds and milk
2 Teaspoon Cardamom Powder Add to curds and milk
200 Grams Onions Chopped - Boil
100 Grams Cooking Oil  
50 Grams Butter  
1 Teacup Tomato Puree  
2 drops Sweet Itter (Antor) Seeet itter - antor - A Bengali spice - (optional)
2 drops Rose Water  
1/2 Teacup Milk Cream (Malai) Garnish
4 Medium Chillies Green chopped - Garnish
1 Bunch Coriander Leaves (Kothmeer) Garnish


Cut the chicken into pieces and wash well.
Drain the water completely and keep it aside in a pan.

Add to it curds, Coconut milk,  Eggs, Ginger and Garlic paste, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water and keep it aside for the meat to marinate sometime.

Remove the chicken pieces from the marinade and Grill them  and cook it over low heat.

After the pieces gets tender keep it in another container.   

Keep the curd masala for later use.

Boil the chopped onions in a little water and then fry the boiled onion in hot oil..

Add the ginger and garlic paste from the Curd Mixture to  the boiled onion in the heated pan..
Pour water and make a thick gravy.

Keep the gravy aside in a dish.

In a pan add butter and then the grilled chicken pieces.
Stir well

Pour the gravy with the left over marinade over the cooked chicken. Stir well.
Add tomato puree, Pour two drops each of sweet itter (antor) and rose water and simmer well.

Add salt according to taste.   Stir and remove from fire.
Garnish with  milk cream, chopped coriander leaves  and  chopped green chilles and serve hot.

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