Butter Chicken Gravy Recipe

Succulent, tender chicken pieces in a rich, creamy, buttery, tomato based gravy makes a mouth watering dish a speciality for any occasion. A highly nutrient and energy dense dish served with rotis or parathas traditionally.

Nutritional info

ingredients
75 Gm(75.0 gm) Chicken (Boneless)
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1 Tbsp(12.0 gm) Butter
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2 Tbsp(29.0 gm) Curd
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3 Tbsp(38.0 gm) Tomato(Chopped)
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1/2 Tsp(3.0 gm) Ginger Garlic Paste
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1/2 Tsp(1.0 gm) Red Chilly(Powder)
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.59 gm) Jeera
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1/8 Tsp(0.18 gm) Garam Masala
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1/2 Inch(0.13 gm) Cinnamon Stick
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1 Tsp(4.0 ml) Lemon Juice
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1 Tsp(4.0 gm) Cream
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1 No.(2.0 gm) Black Elaichi
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1 No.(0.3 gm) Bay Leaf
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2 No.(0.22 gm) Cloves
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1/2 Tsp(0.17 gm) Kasuri Methi
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6 No.(8.0 gm) Cashewnut
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(20.0 ml) Water
  • Prepreparation

    Soak 6 cashews in warm water and make fine paste of it.

  • Make puree of 3 tbsp chopped tomatoes and keep aside.

  • For marination

    In a mixing bowl, take 75 gm boneless chicken.

  • Add 2 tbsp curd, 1/2 tsp red chilli powder, 1/4th tsp haldi, 1/2 tsp ginger garlic paste, 1/8th tsp garam masala powder, 1 tsp lemon juice and mix well and keep aside for marination.

  • For butter chicken gravy

    In a kadhai heat 1 tsp oil.

  • Add 1 bay leaf, 2 cloves, 1/4th tsp jeera, 1/2 cinnamon stick, 1 black elaichi and sauté well.

  • Add marinated chicken and mix well.

  • Cover and allow it cook.

  • Once cooked, add 1 tbsp butter and mix well.

  • Then add 2 tbsp tomato puree, 2 tbsp cashew paste and mix well.

  • Add water as required, 1/4th tsp salt and sauté.

  • Crush 1/2 tsp kasuri methi, 1 tsp cream and mix.

  • Serve hot with chapati or naan.