Creamy Butter Chicken


Creamy Butter Chicken

Chicken prepared with marinated masala and other ingredients
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 5 people


  • 1 kg Chicken cut into cubes
  • 150 ml Natural yogurt
  • 50 g Almonds ground
  • 1 1/2 tsp Chilly powder
  • 1/4 tsp Bay leaves crushed
  • 1/4 tsp Cloves crushed, Grambu
  • 1/4 tsp Cinnamon crushed, Karuvapatta
  • 1 tsp Garam masala
  • 4 nos Cardamom pods
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 400 g Tomatoes canned
  • Salt As reqd
  • 75 g Butter
  • 1 tbsp Corn oil
  • 2 nos Onions sliced
  • Coriander leaves chopped
  • 4 tbsp Cream


  • Combine yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. 2)Marinate chicken with yogurt mixture. Keep aside.
  • In a pan, heat butter and fry onions for 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  • Stir in about half of the coriander leaves and mix well. Pour the cream and stir well. Bring to a boil. Garnish the creamy butter chicken with the remaining chopped coriander leaves before serving.
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