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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken(cut into cubes) - 1 kg
- Natural yogurt - 150 ml
- Almonds(ground) - 50 g
- Chilly powder - 1 1/2 tsp
- Bay leaves(crushed) - 1/4 tsp
- Cloves(crushed, Grambu) - 1/4 tsp
- Cinnamon(crushed, Karuvapatta) - 1/4 tsp
- Garam masala - 1 tsp
- Cardamom pods - 4 nos
- Ginger(paste) - 1 tsp
- Garlic paste - 1 tsp
- Tomatoes canned - 400 g
- Salt(As reqd) -
- Butter - 75 g
- Corn oil - 1 tbsp
- Onions(sliced) - 2 nos
- Coriander leaves(chopped) -
- Cream - 4 tbsp
Ingredients
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Instructions
- 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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