Butter Chicken | Recipe : How to make


Butter chicken is somewhat sweet and sour. Eatery style Indian butter chicken has tomato and cashewnut based sauce embellished with butter and cream. Legitimate chicken is a fatty dish yet exceptionally heavenly.


  • 300 gms Chicken bosom boneless


  • 1 – 2 tsp hung thick curd
  • 1 tsp salt
  • 1/2 tsp red chilli powder
  • 1 tsp tandoori masala
  • 1/4 tsp tandoori shading


  • 2 tblsp Butter
  • 2 tsp garlic paste
  • 1 green chilly cut
  • 1/2 tsp Cumin powder
  • 1/2 tsp Red powder
  • 1 tsp Salt
  • 6 or 1/2 kg Tomato
  • 10 Cashewnuts
  • 1 Big tblsp Tomato Ketchup
  • 1/2 tsp Sugar
  • 1/4 cup Water
  • 1/2 cup milk
  • 2 tblsp Cream
  • 1/4 tsp garam masala
  • 1 tsp fenugreek pounded
  • Finely cleaved coriander takes off

Preparation method of Butter chicken

  • In a dish take every one of the fixings under the marinate head and the chicken pieces. The chicken pieces ought to be 1 inch in size. Blend well and keep aside for at least 2 – 3 hrs.
  • Whiten, peel and puree the tomatoes. Keep aside.
  • Soak the cashewnuts for 2 – 3 hrs in high temp water and after that strain and granulate the cashewnuts into a fine paste.
  • For the curry warm the pan and include butter and quickly include the garlic paste.
  • Presently include the cut green Chilli. Likewise include cumin powder, red powder and salt. Include 1 tblsp water and blend well.
  • Include the tomato puree and cook till the sauce leaves the side.
  • Lower the flame and include the cashewnut paste and mix continually.
  • Presently include the tomato ketchup, sugar and 1/4 cup water.
  • In the interim in a different container shallow broil the marinated chicken pieces for 4 – 5 minutes. On the off chance that overcooked then the chicken will get hard and hardened. Keep aside.
  • Once the gravy reaches boiling point include the Butter chicken pieces. What’s more, cook for a moment.
  • Presently lower the flame include the milk and blend well. Cook for one more moment and after that include the cream and Blend well
  • Presently include the garam masala and pounded fenugreek leaves. Blend well.
  • Exchange the Butter chicken to a serving bowl and topping with hacked coriander leaves, pulverized fenugreek leaves and twirls of cream.
  • Eatery style Indian Butter chicken is prepared to be presented with naan or tandoori roti.
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