Preparation Time - 15 Minutes
Cooking Time - 25 Minutes


Boneless Chicken - 1/2 kg
Onion - 1
Tomato - 2
Cardamom - 2
Cloves - 2
Cinnamon Stick - 2 (1/2 Inch)
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 teaspoon
Almonds - 15
Cashew nuts - 20
Fresh Cream - 1/4 Cup
Butter - 1/4 Cup
Salt - To Taste
Water - As required for cooking.

  • Cut boneless Chicken as small pieces and wash it well.
  • Peel Onion and wash well and cut as small pieces.
  • Wash Tomato well and cut it as small pieces.
  • Roast Cardamom, Cloves and Cinnamon Stick in a small pan and make it fine powder by using a grinder.
  • Sock Almonds and Cashew nuts in water for 10 minutes.
  • Then make it paste with some water and keep it aside.
  • Heat Butter in a pan and add chopped Onion and Tomato and saute well.
  • Put it in a grinder and make it thick paste.
  • Heat Butter in a pan and add Boneless Chicken and Salt, Cover the pan with lid and fry both sides for 10 minutes.
  • To this add Onion Tomato paste and mix well.
  • Then add Turmeric Powder and Red Chilli Powder and mix well.
  • Cover it and cook it for 5 minutes.
  • To this add roasted Cardamom, Cloves and Cinnamon Stick powder and Salt to taste and mix well.
  • Add Almond and Cashew Nut paste and mix well.
  • Make it boil and thick as desired and add fresh cream and mix well.
  • Turn off the fire when it starts to boil and serve it in a serving bowl with Chapati, Bread and Appam.
  • Use Heavy Cream instead Fresh cream.
  • You can make this dish with Bone Chicken.
  • To get good taste and smell, add some fresh Coriander Leaves when you serve it.
  • Adjust the quantity of masala powders and Red Chilli Powder as per your taste.
Butter Chicken



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