Friday, 26 July 2013

It’s been long time that I didn’t post chicken recipes. Here comes the butter chicken, most served and loved by non vegetarians especially with Rotti or Chappathi.The recipe is most delicious and creamy chicken rich in butter and not a spicy dish, favorite for most kids.

It’s similar to the Paneer Butter Masala, only difference is using the chicken instead of Paneer. I really love the look of the recipe and obviously the taste when it’s cooked in Minu’s Kitchen.Here you go with the making :)

  • Boneless chicken Pieces- 250 Grams
  • Onion- 1 Chopped
  • Tomato-1 pureed
  • Butter – 1 Tspn
  • Curd- 1 Tspn
  • Ginger garlic paste – 2 Tspn
  • Coriander powder- 1 Tspn
  • Chilli powder – 1 Tspn
  • Turmeric Powder- ¼ Tspn
  • Garam masala – 1 Tspn
  • Kasuri methi- 1 Tspn
  • Milk – ¼ Cup
  • Fresh Cream- 3 Tspn
  • Salt- To Taste
  • Cumin Seeds- 1 Tspn


  • Marinate the chicken pieces with turmeric powder,curd and chilli powder and keep aside.
  • Heat butter in a pan, and add cumin seeds,when it spilts up add kasuri methi, ginger garlic paste and sauté for about a minute
  • Add chopped onion and sauté again until it becomes translucent.
  • Add tomato puree to it and sauté continuously.
  • Add the chili, coriander powder and sauté again until the masala smell goes from it.
  • Add the marinated chicken pieces to it and stir all together and cook it covered until the chicken is cooked well.
  • Add the garam masala,milk and salt to it and stir again.
  • After the gravy starts thickening, add the fresh cream and a tspn of butter again to it and stir well.

"You can add cashew paste to replace the fresh cream

After adding tomato puree you can add little water to it to cook the chicken."

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  1. You can make tomato puree by boiling the tomato in hot water until its baked fully. Transfer the baked tomato to cold water and let it stay for a minute, then peel off the skin and blend it to fine paste...