Butter Chicken | How to make Butter Chicken

4.7 from 6 reviews
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By Affaf Ali
Created on 15th Oct 2015
  • Butter Chicken, How to make Butter Chicken
Butter Chickenby Affaf Ali
  • Butter Chicken | How to make Butter Chicken (169 likes)

  • 6 reviews
    Rate It!
  • By Affaf Ali
    Created on 15th Oct 2015

About Butter Chicken

Who doesn't like Butter Chicken and hot parathas?? Creamy, buttery and tangy smooth gravy with the aromas of grilled tandoori chicken - Total bliss.... Finally I was successful in preparing this yummy dish. One of the most popular and famous dishes that has marked it's presence in national and international cuisines.

Butter Chicken, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Butter Chicken is just mouth-watering. This amazing recipe is provided by Affaf Ali. Be it kids or adults, no one can resist this delicious dish. How to make Butter Chicken is a question which arises in people's mind quite often. So, this simple step by step Butter Chicken recipe by Affaf Ali. Butter Chicken can even be tried by beginners. A few secret ingredients in Butter Chicken just makes it the way it is served in restaurants. Butter Chicken can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Butter Chicken.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Butter Chicken

Ingredients to make Butter Chicken

  • Tandoori chicken - 200grams (shredded )
  • Onion - 1 large
  • Tomatoes - 4 (400gms)
  • Almonds - 15
  • Kasuri methi (dried fenugreek leaves) - 2 tsp
  • Kashmiri Chilly powder - 1/2 - 1 tsp
  • Ginger garlic paste - 1/2 tsp
  • Cumin powder - 1/4th tsp
  • Coriander powder - 1/4th tsp
  • Home made garam masala - 1/8th tsp
  • Butter /oil - as required
  • Salt - according to taste

How to make Butter Chicken

  1. For home made garam masala: Dry roast and then grind 4 tsp cumin seeds, 4 tsp coriander seeds, 2 tsp full black pepper, 6 cloves, 2 inch cinnamon stick, 4 cardmom - 4, 2 tsp fennel seeds, 2 star aniseed and 2 red chillies.
  2. Soak the almonds, peel and grind to soft paste using 2 tsp yogurt.
  3. Heat butter in a cooking vessel, add onion slices and fry till it is light golden colour then add ginger garlic paste. Saute.
  4. Add tomato cubes and fry till it leaves oil on sides of vessel. Once the onion and tomato cools down, grind to fine paste.
  5. Add some more oil/ butter to the same vessel and fry onion - tomato puree on medium flame for few minutes.
  6. Add spices, almond paste and kasuri methi. Fry for a minute. Add half glass water and cook to desired consistency.
  7. Separate the chicken from bones. Shred the meat and add to the gravy. Cook for a minute. Garnish with fresh cream (optional). Serve hot with rotis, paratha or phulkas.

Reviews for Butter Chicken (6)

roshan shawa year ago
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Piyali Dey2 years ago
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Arjuman Sultana Baig2 years ago
Very very nice
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Neelam Almeida2 years ago
superb
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Roli Singh2 years ago
nice
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shalini chawla2 years ago
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