Non-Veg

Butter Chicken

A rich, creamy & aromatic delight for every occasion.

Restaurant Style

Rich & Creamy

Full of Flavour

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SERVES

4 People

Prepration time

20 mins

Cooking Time

35 mins

Total time

55 mins

SERVES

4 People

Prepration time

20 mins

Cooking Time

35 mins

Total time

30 mins

INGREDIENTS

  • 500 g Boneless Chicken (cubes)
  • ½ cup Thick Curd (Yogurt)
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 1 tbsp Lemon Juice
  • Salt to taste
  • 2 tbsp Oil
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 Onions (finely chopped)
  • 3 Tomatoes (pureed)
  • 1 tbsp Ginger-Garlic Paste
  • 12 Cashew Nuts (soaked)
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 1½ tbsp Zaika Chicken Masala
  • ½ tsp Sugar, Salt to taste
  • ½ cup Fresh Cream
  • 1 tbsp Butter
  • Fresh Coriander Leaves

Zaika Dal Tadka Masala - 1.5 tbsp

Method

  • Mix chicken with all the marination ingredients. Refrigerate for 30 minutes.
  • Heat a pan and cook the marinated chicken until almost done. Keep aside.
  • Heat butter and oil in a pan. Sauté onions until golden.
  • Add ginger-garlic paste and cook for 1 minute. Add tomato puree and cook until the oil separates.
  • Blend soaked cashews with a little water into a smooth paste. Add to the gravy.
  • Add Kashmiri red chilli powder, coriander powder, cumin powder, Zaika Chicken Masala, sugar and salt. Cook for 3–4 minutes.
  • Add the cooked chicken and simmer for 8–10 minutes. Stir in fresh cream and butter. Mix gently and cook for 2 minutes. Garnish with fresh coriander and serve hot with naan or rice.

NUTRITION

Energy

485 kcal

Protein

32 g

Carbohydrates

14 g

Fat

33 g

Dietary Fibre

3 g

Sodium

620 mg

Perfect With

Butter naan | Tandoori Roti | Jeera Rice | Steamed Rice