Butter Chicken recipe

Butter Chicken recipe

Butter chicken


Chicken - 1 kg
Lemon juice - 1 tsp
red chili powder -1 tsp
Salt - to taste
Butter - 2 tsp

For marinade

Yogurt - 1 cup
Garlic paste - 1/2 tsp
Garam masala powder - 1/2 tsp
Ginger paste - 2 tsp
red chili pwd-1 tsp
Lemon juice -2 tsp
 oil - 4  tsp

For Making gravy:

Butter - 50 grams
Ginger paste - 1 tsp
Green chilies - 4-5(chopped)
Red chili powder - 1 tsp
Dry fenugreek leaves (kasuri methi) - 1/2 teaspoon
Whole garam masala - 1 tsp
Garlic paste - 1 tsp
Tomato puree - 400 grams
Garam masala pwd - 1/2 tsp
Honey - 2 tsp
Cream - 1 cup


step 1: Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave it for 20 min

step 2: Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

step 3: Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to 12 minutes or until almost done. Baste it with butter and cook for another two minutes.

step 4: Heat butter in a
pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

step 5: Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

     The hot hot butter chicken is ready to eat para-ta,chapatti.

Butter chicken with parata


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