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Butter Chicken

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40


Serves 4

  • 4 Ripe Tomatoes

  • 2 Large Onions

  • 300gms Boneless Chicken

  • 4tbsp Kashmiri Chilli Powder

  • 2tbsp Salt

  • 2tbsp Ginger Garlic Paste

  • 1tbsp Lemon Juice

  • 2tbsp Cream

  • 1tbsp Kasuri Methi

  • 1/2cup Hung Curd

  • 2tbsp Garam Masala

  • 3tbsp Butter

  • 3 Kashmiri Chillies

  • 10 cashews

  • 1tbsp Coriander Powder

  • 1tbsp Cumin Powder

  • 1tbsp Coriander


  • 01

    Soak Boneless Chicken for 30mins in Salt water.

  • 02

    Drain the Salt water and add 1tbsp Kashmiri Chilli Powder,1/2tbsp Salt,1tbsp Lemon Juice,1tbsp Ginger Garlic Paste, 1tbsp Food Colouring, 1tbsp Oil. Marinate for 30mins.

  • 03

    Add 2tbsp Butter and saute 2 Chopped onions, 1tbsp Salt until golden brown on low flame. Then, add 1tbsp Ginger Garlic Paste and cook until raw smell goes.

  • 04

    Add 4 Tomatoes, 10 Cashews and 100ml water and cook for 5mins.

  • 05

    Add 3 Kashmiri Chillies 1tbsp Coriander Powder, 1tbsp Cumin Powder, 1tbsp Garam Masala. Cover and cook for 10mins until tomatoes are cooked properly. Set aside for 10mins.

  • 06

    Air fry the chicken for 8mins on 180°C and 8mins on 200°C. Set aside.

  • 07

    Grind the mixture into a fine paste, sieve and set aside.

  • 08

    In a pan, add 2tbsp Oil,2tbsp Kashmiri Chilli Powder, 1tbsp Red food Colouring and mix on low flame. Add the paste and cook for 3mins until it boils.

  • 09

    Add the Fried Chicken, 2tbsp Fresh Cream and let it cook for 10mins with lid.

  • 10

    Add 1tbsp Kasuri Methi, Coriander Leaves, 1tbsp Butter and mix. Serve hot.



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