Butter Chicken With Thick Creamy Gravy


Butter Chicken With Thick Creamy Gravy

Thick creamy gravy
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 2 people


  • 500 gm Chicken preferably Boneless
  • 2 - Tandoori masala
  • 1 - Chilly powder
  • 1 tsp Cumin powder Jeerakam
  • 1/4th tsp Cardamom powder Elakka
  • Salt As reqd
  • 1 small Tomato puree
  • 8 - Garlic pods grind to paste
  • 3 - Tomato ketchup
  • 5 tbsp Butter
  • 100 ml Fresh cream
  • 1/2 tsp Cinnamon powder Karugapatta
  • 1/2 tsp Clove powder Grambu


  • Put butter in a saucepan.
  • Once melted on low flame, add tandoori masala, jeera powder, garlic, chilli powder and salt and fry until the raw smell is gone.
  • :- But be careful not to burn the mix.
  • Add the cardamom powder and fry for a few seconds.
  • Add chicken, tomato puree, tomato ketchup and mix well.
  • Add a cup of water and let the chicken cook.
  • Once cooked, add the cinnamon and clove powder.
  • Take off the flame and add the cream.
  • :- If the gravy has not thickened enough, keep back on burner for some more time.
  • :- Can serve with naan, chappathi and even flavoured rice.
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