Butter Chicken

I luuuuuv butter Chicken, and this is a dish that I have put off for a good number of years and finally I got to trying it! Plus who better to try it on than K! 🙂

This is also the first Indian recipe that I haven’t used any onions – IT WAS SO EASY 🙂

Recipe Inspiration: Sanjeev Kapoor

Chicken: 800 grams

Lemon juice:  1 tablespoon

Kashmiri red chilli powder: 1 teaspoon

Salt to taste

Butter: 2 tablespoons

For marinade

Yogurt: 1 cup

Salt to taste

Garlic paste: 1/2 teaspoon

Garam masala powder: 1/2 teaspoon

Kashmiri red chilli powder: 1 teaspoon

Ginger paste: 2 tablespoons

Lemon juice: 2 tablespoons

Mustard oil: 2 tablespoons


Butter: 50 grams

Ginger paste: 1 tablespoon

Green chillies: chopped 4-5

Red chilli powder: 1 tablespoon

Salt to taste

Dry fenugreek leaves (kasuri methi): 1/2 teaspoon

Whole garam masala: 1 tablespoon

Garlic paste: 1 tablespoon

Tomato puree: 400 grams

Garam masala powder: 1/2 teaspoon

Honey: 2 tablespoons

Cream: 1 cup

Marinate the chicken with: Red chilli powder, Lemon juice, Salt, yogurt, ginger-garlic paste, garam masala and oil. Marinate for 3-4hrs

Cook in a 200c preheated oven until almost done, baste it with butter and cook for another 2 mins. Remove and set aside

Heat butter in a pan. Add green caradmons, cloves, peppercorns and cinnamon. Saute for 2mins, add ginger & garlic paste and chopped green chillies. Cook for 2mins

Add Tomato puree, red chilli powder, garam masala powder, salt and a cup of water. Bring to Boil. Reduce heat and simmer for 10 mins. Add sugar or honey and powdered fenugreek

Add the cooked tandoori chicken pieces. Simmer for 5mins and add fresh cream

I served it hot with rice!


One comment

  1. Thanks for this – I don’t suppose you could add the quantities of spices and liquids could you?Thanks,Adam

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