Butter Chicken

Butter Chicken 

For marinate and frying the chicken 


  • Chicken   1 kg 
  • Butter   5 tablespoon 
  • Salt to taste 
  • Pepper powder   1 teaspoon 
  • Chili powder   1 teaspoon
  • Ginger paste   1 tablespoon
  • Garlic paste   1 tablespoon


Firstly clean the chicken into aller pieces and get rid of the water before its marinated with ginger and garlic paste, chili powder and salt. Let it set aside for about an hour to marinate well and absorb the flavors.

Then take a suitable pan and heat and add butter and when it is melting add the marinated chicken into the pan. Stir and fry them a little without getting burnt. After frying them separate them to a another bowl.

For the gravy 


  • Chopped onion big   1 
  • Chopped tomato   1 
  • Chili powder   3 teaspoon 
  • Gharam masal   1 tablespoon 
  • White vinegar   1 teaspoon
  • Salt to taste 
  • Sugar   1 tablespoon 
  • Butter   5 tablespoon 
  • Cream 1/2 cup 
  • Curry leaves
  • Cardamom, cloves  4 each 
  • Cashew nuts  100 g 
  • Almonds  50 g (not necessary if you don't have then but add 50 g of more cashew nuts)
  • Ginger paste  11/2 tablespoon 


Now add orderly chopped onions, chopped tomatoes, cashew nets, almonds, ginger and garlic paste, cardamom, cloves and curry leaves to the same pan that you fried chicken and temper the ingredients for about a few minutes. 

Then add chilli powder, gharam masala powder, sugar, white vinegar and salt to the tempered mixture and cook for about 1 minute. 

Then add 2 1/2 cup of water and let it simmer for about 5 minutes and switch off the stove.

Now blend the prepared mixture into a smooth creamy mixture and add the previously fried chicken, cream, butter and pepper powder to the mixture and let it simmer for about 15 minutes in low flame.

Finally switch off the stove and serve it hot.


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