• Overview
  • Ingredients
  • Directions
  • Reviews

Butter ChickenA common dish in all the north-indian kitchens hailing from Punjab is a delight for any meat lover. This creamy delight is usually relished with a butter-nan or a kulcha.

Ingredient

  • 300 gms Chicken breast boneless, 1 inch in size

Marinate:

  • 1 -2 tsp. Hung curd
  • 1 tsp. Salt
  • ½ tsp. Red chili powder
  • 1 tsp. Tandoori masala
  • ¼ tsp. Tandoori color

Curry

  • 2 tbsp. Butter
  • 2 tsp. Garlic paste
  • 1 Green chili, sliced
  • ½ tsp. Cumin powder
  • ½ tsp. Red chili powder
  • 1 tsp. Salt
  • 6 Tomatoes
  • 10 Cashews 
  • 1 tbsp. Tomato Ketchup
  • ½ tsp. Sugar
  • ¼ Cup water
  • ½ Cup milk
  • 2 tbsp. Cream
  • ¼ tsp. Garam masala
  • 1 tsp. Fenugreek, crushed
  • Finely chopped coriander leaves

Direction

  • In a bowl take all the ingredients required to marinate the chicken and the chicken pieces
  • Mix well and keep aside for at 2 - 3 hours
  • Simultaneously, blanch, peel and puree the tomatoes. Keep aside
  • Soak cashews for 2 - 3 hours in hot water, strain them and grind into a fine paste
  • Later, heat a pan, add butter and immediately add garlic paste to it
  • Now add the sliced green chili 
  • Also add cumin powder, red chili powder and salt 
  • Add 1 tbsp. water and mix well
  • Add tomato puree and cook till the gravy leaves the side
  • Lower the flame, add the cashews paste and stir constantly
  • Now, add tomato ketchup, sugar and 1/4 cup water
  • Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes and keep aside
  • Once the gravy comes to a boil, add chicken pieces and cook for a minute
  • Now lower the flame, add milk and stir well 
  • Cook for another minute and then add cream to the mix
  • Now add the garam masala and crushed fenugreek leaves
  • Mix it well 
  • Transfer the chicken to a serving bowl and garnish it with chopped coriander leaves, crushed fenugreek leaves and swirls of cream
  • Butter Chicken is ready to serve
  • 300 gms Chicken breast boneless, 1 inch in size

Marinate:

  • 1 -2 tsp. Hung curd
  • 1 tsp. Salt
  • ½ tsp. Red chili powder
  • 1 tsp. Tandoori masala
  • ¼ tsp. Tandoori color

Curry

  • 2 tbsp. Butter
  • 2 tsp. Garlic paste
  • 1 Green chili, sliced
  • ½ tsp. Cumin powder
  • ½ tsp. Red chili powder
  • 1 tsp. Salt
  • 6 Tomatoes
  • 10 Cashews 
  • 1 tbsp. Tomato Ketchup
  • ½ tsp. Sugar
  • ¼ Cup water
  • ½ Cup milk
  • 2 tbsp. Cream
  • ¼ tsp. Garam masala
  • 1 tsp. Fenugreek, crushed
  • Finely chopped coriander leaves

  • In a bowl take all the ingredients required to marinate the chicken and the chicken pieces
  • Mix well and keep aside for at 2 - 3 hours
  • Simultaneously, blanch, peel and puree the tomatoes. Keep aside
  • Soak cashews for 2 - 3 hours in hot water, strain them and grind into a fine paste
  • Later, heat a pan, add butter and immediately add garlic paste to it
  • Now add the sliced green chili 
  • Also add cumin powder, red chili powder and salt 
  • Add 1 tbsp. water and mix well
  • Add tomato puree and cook till the gravy leaves the side
  • Lower the flame, add the cashews paste and stir constantly
  • Now, add tomato ketchup, sugar and 1/4 cup water
  • Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes and keep aside
  • Once the gravy comes to a boil, add chicken pieces and cook for a minute
  • Now lower the flame, add milk and stir well 
  • Cook for another minute and then add cream to the mix
  • Now add the garam masala and crushed fenugreek leaves
  • Mix it well 
  • Transfer the chicken to a serving bowl and garnish it with chopped coriander leaves, crushed fenugreek leaves and swirls of cream
  • Butter Chicken is ready to serve

Not reviewed yet

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