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Butter Chicken


For marination of chicken:

  • Boneless Chicken: 250 gm
  • Curd: 3 to 4 tbs
  • Red chili powder: 1 tbs
  • Turmeric powder: 1 tbs
  • Ginger paste: 1/2 tbs
  • Garlic paste: 1/2 tbs
  • salt:1 tbs

To prepare gravy:

  •  Butter: as needed
  • Ginger paste : 1/2 tbs
  • Garlic paste : 1/2 tbs
  • Green chili paste : 1 tbs
  • Onion:2 nos (chopped)
  • Tomato: 2 medium sized (chopped)
  • Cashews: a small cup
  • Cashmiri red chili powder: 1 tbs
  • garam masala: 1/2 tbs
  • Red chili powder: 1 tbs
  • salt
  • Sugar
  • Fresh cream: 1 cup
  • Kasturi methi: 2 pinch
  • Coriander leaves


Make boneless cubed pieces of chicken.

Marinate chicken with with 1 to 7 ingredients for marination. Keep it aside for 30 minutes. Then shallow fry the chicken pieces in butter. No need to make too much crispy.

In a pan roast the cashews in butter and keep it aside.

In a pan add 2 tbs of butter. Add ginger and garlic paste and green chili paste(from the second set of ingredients). saute  for 2 minutes. Then add chopped onion into the pan and mix it well. Once it become translucent add tomato pieces. Stir it well. once tomatoes cooked add red chili powder, garam masala powder and required salt(1/2 tbs). saute it well and cook for 2 minutes.

Then off the flame and allow the mixture to cool. once it is cooled make a paste of this mixture with fried cashews using a mixer.Make a smooth paste.

In a pan add two tbs of butter and pour this mixture into the pan. Then add chicken pieces into the mixture. You can add water if you need more gravy. Then add 1 to 2 tbs of sugar and  if required 1/4 tbs of garam masala.

Once it started bubbling add 2 tbs of butter into this and mix it well. Then off the flame.

Add 1 cup of fresh cream into the mixture and 2 pinch of kasturi methi. Mix it well.

Garnish with coriander leaves.

Butter chicken ready to serve.

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