Butter Chicken

Butter chicken with basmati rice and pita bread.


  • Chicken (Boneless cut into cube size)
  • Tomato (2 medium sized)
  • Onions (2-3 medium sized)
  • Turmeric powder (2 tsp)
  • Red chili powder (3-4 tbsp)
  • Ginger garlic paste (2 tbsp)
  • Chicken Masala/Garam Masala (2-3 tbsp)
  • Yoghurt
  • Lemon juice (2-3 tbsp)
  • Heavy Cream
  • Cashew nuts (soaked)
  • Kasoori methi (Dried Fenugreek leaves)
  • Salt
Butter chicken with cauliflower rice and Keto naan



  • Put the chicken in a bowl and add salt, turmeric powder (1tsp), chili powder (2 tbsp), ginger garlic paste (1 tbsp), Chicken masala (1 tbsp), yogurt, lemon juice.
  • Keep this aside for at least 20-30 minutes,. However, leaving the chicken for marination overnight will make things even better.


  • In a hot pan add butter and some oil so that the butter doesn’t get burnt, once hot add the onions.
  • Once the onions have turned translucent, add ginger garlic paste and cook for a minute.
  • Now add the tomatoes and cook for 3-4 minutes.
  • Take it off the heat and let it cool.
  • Now add all of these into a blender along with the cashew nuts and blend it to a fine paste.
  • Add the paste back to the pan and cook it for 2 minutes
  • Add the remaining chili, turmeric, and chicken masala. Also, add some salt to taste.
  • Add the marinated chicken to the pan.
  • Cook it for 5 minutes and then add warm water to cover the chicken. Cook for another 15 – 20 minutes or till the chicken is tender.
  • Meanwhile, toast the kasoori methi in a dry pan for a minute or two at the most and crush them as finely as possible with your fingers and keep it aside.
  • Now add the heavy cream and the toasted kasoori methi and cook for another minute.


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