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This typical North Indian dish comes fully loaded with rich cream, butter and milk. The sweet-sour medium-hot taste of butter chicken, cooked in tomato and cashew nut gravy, is absolutely divine. Serve this restaurant-style dish to your guests at a dinner party and watch it become their firm favourite.
|Serves||Preparation Time||Cooking Time|
|4 People||20-25 Minutes||30-35 Minutes|
- 2 tbsp butter
- 200 g boneless chicken
- 100 g hung curd
- 6 – 8 black peppercorns
- 2 tbsp tandoori masala
- Red chili powder
- 1 tbsp garlic paste
- 2 tbsp cumin powder
- 2 tomatoes, puree
- 50 ml milk
- 20 ml cream
- 1 tsp fenugreek powder
- Coriander leaves, chopped
- 8 – 10 cashewnuts, grounded
- Lemon juice
- 1 cup hung curd,
- 1 tsp red chilli powder,
- Salt to taste
- 2 tbsp lemon juice
- 1 tsp turmeric powder.
Mix all the ingredients listed under ‘for marination’ and mix it with chicken pieces. Keep aside for 30 – 35 minutes.
Keep a pan on medium heat and pour butter and cumin seeds. Let the seeds splutter and then add garlic paste.
Next, add black peppercorns and tomato puree. Fry it till the tomato puree starts leaving butter from it.
Now add turmeric powder, fenugreek powder, red chilli powder and salt to the spices. Also, add cashew nut paste to it and give it a nice stir.
Add marinated chicken pieces to the wok and fry it. The chicken pieces should absorb the spices from the curry. Squeeze lemon juice over the curry.
Add a little water so that the curry gets evenly spread.
Now add milk to the gravy and slowly add cream.
Stir it well and let it cook for 15-20 mins.
Remove from gas and garnish it with coriander leaves.
Serve hot with roti, butter naan or jeera rice.
|Total Fat||11.9 g|
|Total Carbohydrates||5.8 g|