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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 |
Ingredients
- 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
For marination
- 1 cup hung curd,
- 1 tsp red chilli powder,
- Salt to taste
- 2 tbsp lemon juice
- 1 tsp turmeric powder.
Method
Step 1
Mix all the ingredients listed under ‘for marination’ and mix it with chicken pieces. Keep aside for 30 – 35 minutes.
Step 2
Keep a pan on medium heat and pour butter and cumin seeds. Let the seeds splutter and then add garlic paste.
Step 3
Next, add black peppercorns and tomato puree. Fry it till the tomato puree starts leaving butter from it.
Step 4
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.
Step 5
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.
Step 6
Add a little water so that the curry gets evenly spread.
Step 7
Now add milk to the gravy and slowly add cream.
Step 8
Stir it well and let it cook for 15-20 mins.
Step 9
Remove from gas and garnish it with coriander leaves.
Step 10
Serve hot with roti, butter naan or jeera rice.
Nutritional Information
Calories | 206 Kcal |
Proteins | 19.3 g |
Total Fat | 11.9 g |
Total Carbohydrates | 5.8 g |
Cholesterol | 65 mg |
Sodium | 201 mg |
Potassium | 361 mg |