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Butter Chicken


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Rate this recipe 3.4/5 (136 Votes)


  • 1 chicken boiled and shredded
  • 2 tsp. ginger & garlic paste
  • 3 tsp. cashew nuts
  • 8 tsp. tomato ketchup
  • 50 g. Fresh cream
  • 150 g. tomatoes
  • 3 small onions fried (brista)
  • ½ 2 bunch coriander chopped
  • 1 tsp. chilli powder
  • ¼ tsp. turmeric powder
  • 2 tsp. dhania powder
  • ¼ tsp ground garam masala.
  • For Vaghar (oil dressing)
  • 1/2 tsp kalonji (onion seeds)
  • 150 g. Butter or ghee


Level of difficulty Average
Cost Average budget


Step 1

1. Grind the cashew nuts, onions, cream, tomatoes and tomato ketchup into a fine paste.

Step 2

2. Heat the butter and add to it kalonji, ginger, garlic, masala, chilli powder, turmeric, dhania powder, garam masala powder and chicken.

Step 3

3. Fry the above mixture for 5mins. Add water if required and a little food colour orange .

Step 4

4. Next, add ground masala paste, cooking on a low flame for 10 mins.

Step 5

5. Finally add chopped coriander to the mixture and cook again for 5 mins.

Serve hot with bread or paratha. This can be prepared the day before, as it taste develops over time.

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