Butter chicken


15 mins 25 mins 40 mins


6 to 7


  • 1 chicken cut into pieces

  • 1 tsp. ginger garlic paste

  • 1/2 tsp. each of chilli turmeric coriander and cumin powder

  • 1/4 tsp. garam masala

  • 1 tsp. curd

  • salt to taste

  • tandoori color as required

  • 2-3 burning charcoals

For gravy :

  • 1 teacup oil

  • 2 large onions grated

  • 1 1/2 tbsps. ginger garlic paste

  • 1 1/2 tsps. each chilli coriander cumin powder

  • 1/2 tsp. turmeric

  • 3/4 tsp. garam masala

  • 2 large tomato grated

  • 50 gms. cashew nuts, grind to paste

  • 1/2 teacup tomato sauce

  • salt to taste

  • tandoori color

  • 50 gms butter


  1. Wash chicken, mix in all the masalas, curd, salt, color and 1 cup of water.

  2. Cook till chicken is tender.

  3. Shred meat, reserve the stock.

  4. Place the shredded chicken in a vessel and spread the chicken on the side to make a round empty space in the center. Keep the charcoals and pour 1 tsp. oil on it, cover it for 5-6 minutes. Remove the charcoals.

For gravy :

  1. Heat oil, add onions and fry till golden brown. Add in ginger garlic paste.

  2. Stir for one minutes. Add all powdered masala. Stir for sometime, add tomatoes and cook till oil leaves the masala.

  3. Add cashew nuts paste, tomato sauce and color. Stir for sometime, add chicken, stock, and 2 cups of water. Cook for 10 minutes on slow fire or till it thickens. Remove from fire.

  4. At serving time, add butter on chicken dish. Serve with rumali roti paratha or naan.

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