The present invention relates to a method of preparation black butter chicken with added health benefits.
DESCRIPTION OF RELATED ART
[0002] India is a land of authentic cuisine. Butter chicken is one of the royal preparation of chicken for royal taste buds having premium and personally selected ingredients from all across India and this authentic dish is well served in all major events of India. Moreover, India is very famous throughout the world for its crowny dish butter chicken.
[0003] Butter chicken is a dish, originating in India, of chicken in a mildly spiced tomato sauce. Generally, butter chicken is made of several spices and herbs and is generally served red and orange variants.
[0004] Butter chicken is one of the famous dishes of India and it has a huge demand in India and throughout the world and can be consumed on a regular basis. Butter chicken is special in preparation about its aroma and taste which requires a specific skill to manage by adding appropriate quantities, especially when made in bulk quantity.
[0005] There are different styles of cooking butter chicken has been in practice but none of them tried to make butter chicken medicinal, nutrient and delicious to provide health benefits.
[0006] Hence there is a need to develop a butter chicken preparation formed of unique color and also provide improved health benefits.
OBJECT OF INVENTION:
[0007] An object of the present invention is to prepare a butter chicken with improved health benefits.
[0008] The other object of the invention is to prepare a butter chicken with a different color variant such as black without addition of any synthetic color.
SUMMARY OF THE INVENTION:
[0009] The following is a summary of the invention in order to provide a basic understanding of some aspects of the invention. This summary is not intended to identify key or critical elements of the invention or to delineate the scope of the invention. The sole purpose of this

section is to present some concepts of the invention in a simplified form as a prelude to the more detailed description that is presented later.
[0010] The object of the invention is to prepare a cooking device such as butter chicken that can be formed of different color variant such as black without adding any synthetic color and simultaneously promote health benefits.
[0011] Another object of the present invention is to provide a black masala mix that can be used in the preparation of different dishes that can be made up of either chicken, mutton, beef, vegetable, and dairy products. The appearance of black sauce, crisp and tasty entrance, after eating food leaves unique feeling for the customers.
[0012] The method of preparing black butter chicken follows few steps such as marinating the washed chicken pieces that are cut into appropriate with one or more materials such as curd, lemon juice, salt, turmeric, oil or ghee, pepper, red chilli powder and black masala mixture and leave the marinated chicken for a particular duration of time to absorb the flavours from the marinate materials to the chicken and improve its tenderness; wherein the black masala mixture comprises of alteast kalpasi (parmotrema perlatum), jatamasi (nardostachys jatamansi) and further other ingredient's to promote medicinal benefits and change the texture of the cooking dish into black then searing or heating the marinated chicken on the pan to a little brown color with either oil or ghee based on the user preference; Further preparing the curry sauce by heating the pan with oil or ghee and adding tomatoes, ginger and garlic; butter, oil or ghee and black masala mixture to form gravy mixture; further grind the curry sauce to add the seared chicken into gravy mixture and allow the dish to cook under heat a particular duration of time. Further die masalas or salt that can be added at any particular time of cooking in appropriate quantities according to user preference.
[0013] Another objective of the invention the black butter chicken promotes health benefits such as increasing the immunity and acts as a good nervine tonic that improves the overall life span of a human.
[0014] In other objective of invention is about preparing an black masala that can be used in different cooking dishes with improved health benefits comprises of selecting a first group of ingredients that comprises of atleast one item such as black pepper, shahi jeera (elwendia persica), cloves, moti elaichi (amomum subulatum), white jeera, dalchini (cinnamomum verum), kabab chini (piper cubeba), red chilli, saunf (foeniculum vulgare) or in combination; adding a second group of ingredients with first group; wherein the second group can include

medicinal herbs such as kalpasi (parmotrema perlatum) and ) and jatamasi (nardostachys jatamansi to promote health benefits; treating the first and second group of ingredients with heat, oil or ghee based on the user requirement; grinding the treated first and second group of ingredients to form masala that can be used in cooking.
[0015] In another objective of the invention, the black masala has the capability to change the texture of the butter chicken into black.
[0016] In another objective of the invention, the black masala having medicinal herbs have the added benefit of promoting the health benefits of a human being upon consumption.
DETAILED DESCRIPTION OF THE INVENTION
[0017] The present invention is described more fully hereinafter in which preferred embodiments of the invention are shown. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
[0018] The present invention is about the method of preparation of medicinal and nutrient black butter chicken dish that acts as a nervine tonic which improves immunity levels and overall life span of a human.
[0019] Further, the cooking dish provides additional health benefits such as promoting strength, endurance, mental health, intelligence, skin glow, liver, the texture of hairs and overall physical performance of an individual. It will also help in balancing all the doshas, Vata, Pitta and kapha.
[0020] The butter chicken formed of different variant such as black formed naturally by preventing the addition of any synthetic color.
[0021] The preparation of the butter chicken primarily includes three steps wherein each step has its own significance and sub-procedures involved such as black masala preparation, marinating, gravy sauce preparation.
[0022] Preparation of unique black masala mixture holds an important place in this cooking dish which separates and stands top of other butter chicken which is already available. In specific, for preparation of this unique masala we have consider a atleast few of the ingredients from the first group of ingredients that comprises of black pepper, shahi jeera (elwendia persica), cloves, moti elaichi (amomum subulatum), white jeera, dalchini (cinnamomum

verum), kabab chini (piper cubeba), red chilli, saunf (foeniculum vulgare) or in combination. Further, adding the second group of ingredients that might include medicinal herbs or spices such as kalpasi (parmotrema perlatum) and jatamasi (nardostachys jatamansi) with the first group of ingredients to form a pre-mixture.
[0023] Heating the pre-mixture within oil or ghee under heat for some duration. Later, the pre-mixture is finely blended or grinded or crushed to powder to form garam masala which is black in color.
[0024] In an embodiment of the invention, the first and second group of ingredient's can also include other ingredients such as other spices or herbs based on the user's requirement.
[0025] According one embodiment of the invention the weight portions of the ingredients required for making a one portion of masala can be maintained such as black pepper-50 gms, shahi jeera (elwendia persica)-40 gms, cloves - 30 gms, moti elaichi (amomum subulatum) -20 gms, white jeera- 40 gms, dalchini (cinnamomum verum) - 40gms, kabab chini (piper cubeba)-30 gms, red chilli -50 gms, saunf (foeniculum vulgare) -30 gms, kalpasi (parmotrema perlatum) -20 gms and jatamasi (nardostachys jatamansi) -20 gms.
[0026] In an embodiment of the invention, the oil that can be used in masala preparation can be from til seeds, groundnut, sunflower, mustards or any other materials.
[0027] Marination is one of the important steps to get the flavourful and tender butter chicken. In specific, take chicken pieces and wash them thoroughly to remove blood stains and bacteria. After washing or drying add yogurt (curd), oil, black salt, rock salt, turmeric, red chili powder, and unique black masala powder. Optionally we can add other materials or ingredients such as lemon juice, Coriandrum, or ginger garlic paste, the cream is mixed well and applied to the chicken. After applying the mixture of ingredient's, the chicken is left alone for marination for around 15 mins to more than 6 hours.
[0028] In an embodiment of the invention, marinated chicken can be either left outside or stored in the refrigerator if required.
[0029] In an embodiment of the invention, the amount of unique black masala that is added to the chicken for marination can depend on the user's taste.
[0030] According one embodiment of the invention the weight portions of the ingredients required for marinating chicken for one portion of serving can be maintained such as chicken-

375 gms, yogurt (curd) - 50 gms, oil- 30 ml, black salt -10 gms, rock salt-10 gms, turmeric -5 gms, red chilli powder- 5 gms, unique black masala mix- 10 gms and thereof based on the requirement.
[0031] Gravy sauce preparation includes different ways to attain the required objective In such embodiment consider a pan having oil for frying the tomatoes with oil or ghee and optionally includes cashews, ginger, garlic, turmeric, salt, red chili powder, butter added to it. Further, grinding the mixed material to form a sauce or fury. In meantime lightly fry the marinated chicken to little brown color and it is further added to the sauce or fury or gravy and allow to cook for some duration. Optionally, we can further add butter or cream to it.
[0032] Additionally, If required add salt, turmeric, sugar, water, red chili powder, and unique black masala are added to the gravy with chicken to match user's requirement.
[0033] In other embodiment of the invention, heat the pan with butter and cinnamon, cloves, cardamoms for a minute, add ginger garlic paste then pour the raw tomato and cashew blended puree, next add red chili powder, sugar, and salt. Mix the puree periodically till the tomato puree becomes thick. Optionally add water if required to maintain the desired consistency. Then add the lightly browned chicken and stir it to simmer flame or alteast 5-7 mins. Further, you can unique masala mix for texture and improved health benefits. Additionally, garnish the butter chicken with cream and green Coriandrum.

WE CLAIM:

1. Method of preparing a cooking dish such as black butter chicken can comprises of following steps:
marinating the chicken pieces with atleast one or more materials such as curd, lemon juice, salt, turmeric, oil or ghee, pepper, red chilli powder and black masala mixture; wherein the black masala mixture comprises of alteast kalpasi (parmotrema perlatum), jatamasi (nardostachys jatamansi) and other ingredients to change the texture of the final cooking dish into black;
searing the marinated chicken on the pan to a little brown colour;
grinding the curry sauce that comprises of either tomatoes, ginger and garlic paste; butter, oil or ghee and black masala mixture to form gravy mixture;
adding the seared or preheated chicken into gravy mixture and allow the dish to cook under heat a particular duration of time.

2. Method of preparing a butter chicken of claim 1, wherein the masala has the capability to change the texture of the cooking dish into black.
3. Method of preparing a butter chicken of claim 1, wherein the black butter chicken promotes medicinal benefits.
4. Method of preparing a butter chicken of claim 1, wherein the masalathat is used in increasing immunity and acts as a good nervine tonic that improves the overall life span of a human.
5. Method of preparing a butter chicken of claim 1, wherein the masala used in the cooking dish helps in promoting strength, endurance, mental health, intelligence, skin glow, liver, the texture of hairs and overall physical performance of an individual. It will also help in balancing all the doshas, Vata, Pitta and kapha.
6. Method of preparing a black masala mixture that can be used in any cooking dish with improved health benefits comprises of following steps:
selecting a first group of ingredients that comprises of atleast one item such as black pepper, shahi jeera (elwendia persica), cloves, moti elachi (amomum subulatum), white jeera, dalchini (cinnamomum verum), kabab chini (piper cubeba), red chilli, saunf (foeniculum vulgare) or in combination;
adding a second group of ingredients with the first group to form a pre-mixture; wherein the second group can include medicinal herbs such as kalpasi (parmotrema perlatum) and jatamasi (nardostachys jatamansi) to promote health benefits;
treating the pre-mixture of ingredients with heat, oil or ghee based on the user requirement;
grinding the treated first and second group of ingredients to form masala that can be used in cooking.
7. Method of preparing a black masala mixture of claim 6, wherein the masala has the capability to change the texture of the cooking dish into black.
8. Method of preparing a black masala mixture of claim 6, wherein the masala can be used in the preparation of butter chicken gravy.
9. Method of preparing a black masala mixture of claim 6, wherein the masala can be used in increasing immunity and acts as a good nervine tonic that improves the overall life span of a human.

10. Method of preparing a cooking dish such as black butter chicken can comprises of following steps:
marinating the chicken pieces with atleast one or more materials such as curd, lemon juice, salt, turmeric, oil or ghee, pepper, red chilli powder and unique black masala mixture; wherein the black masala mixture comprises of alteast kalpasi (parmotrema perlatum), jatamasi (nardostachys jatamansi) and other ingredients to promote medicinal benefits and change the texture of the cooking dish into black;
searing or preheating the marinated chicken on the pan to a little brown color;
preparing the curry by heating the butter with other spices and tomato puree to form a thick paste and further adding the seared chicken to boil;
garnishing the cooking dish with cream and green Coriandrum.