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Butter Chicken

Butter Chicken


Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50


Serves 8

  • Chicken 1 kgs

  • Oil 1 tbsp

  • Hung Curd 1/2 cups

  • Kashmiri Chilli Powder 1 tbsp

  • Coriander Powder 1 tbsp

  • Tumeric Powder 1/2 tsp

  • Ginger Garlic Paste 1 1/2 tsp

  • Garam Masala Powder 1 tsp

  • Salt 1 tsp

  • Butter 3 tbsp

  • Cinnamon Stick 1 nos

  • Cardamom Pods 2 nos

  • Cloves 3 nos

  • Kashmiri Red Chilleis 5 nos

  • Garlc Cloves 6 nos

  • Onion,Roughly Chopped 2 nos

  • Tomatoes Roughly Chopped 6 nos

  • Cashew nut Paste 1/4 cups

  • Chili Powder 1 tbsp

  • kasuri methi 2 tbsp

  • Fresh Cream 2 tbsp

  • Salt 2 tsp


  • 01

    Mix hung curd, Kashmiri chilli powder, ginger garlic paste, salt, coriander, tumeric, garam masala to make the marinade.

  • 02

    Put chicken to marinade and kept aside it for 15 to 20 minutes.

  • 03

    For the gravy, heat 1 tablespoon oil and 3 tablespoons butter to a large kadhai or dutch oven. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 15 minutes till the tomatoes start breaking down and becoming slightly pulpy.

  • 04

    Switch off the flame. Take out the cinnamon pieces and using an immersion blender, puree the gravy till smooth. If you don’t have an immersion blender, transfer the gravy to a liquidiser and blend.

  • 05

    In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on both sides for 2-3 minutes on high heat.

  • 06

    Switch the flame back on under the puree. Add the chicken pieces, chilli powder, ketchup, salt and 1/2 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes.

  • 07

    Once the chicken is cooked, stir in the dry kasuri methi and fresh cream. Serve hot with butter naan and rice.



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