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Indian Butter Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my personal recipe. Whoever eats this asks for the recipe. This is my bulls eye

This is my personal recipe. Whoever eats this asks for the recipe. This is my bulls eye

Ingredients

Serves: 4

Metric Cups
  • 800 grams chicken (cut into pieces)
  • 400 grams tomato puree
  • 3 teaspoons ginger and garlic paste
  • 4 green cardamom
  • 4 cloves
  • 1 stick cinnamon
  • 4 tablespoons cashew nut paste
  • ½ teaspoon red chilli powder
  • 125 millilitres cream
  • 100 grams butter
  • 1 green chilli
  • fresh coriander
  • 28¼ ounces chicken (cut into pieces)
  • 14⅛ ounces tomato puree
  • 3 teaspoons ginger and garlic paste
  • 4 green cardamom
  • 4 cloves
  • 1 stick cinnamon
  • 4 tablespoons cashew nut paste
  • ½ teaspoon red chile powder
  • 4 fluid ounce cream
  • 3½ ounces butter
  • 1 green chile
  • cilantro

Method

Indian Butter Chicken is a community recipe submitted by farheenali and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat butter in a heavy bottomed pan.
  • Fry green chili, ginger & garlic paste.
  • Add green cardamoms, cloves and cinnamon stick.
  • Add Tomato Puree and saute till oil is separated.
  • Now add cashewnut paste and red chili powder, again saute for 10 minutes.
  • Add chicken pieces to the gravy and cook for 10 minutes.
  • Pour 1 cup pf water, bring to a boil and cover cook it till the chicken is tender.
  • When the oil comes on the top, turn off the heat, add cream and garnish with fresh coriander.
  • Serve with Indian Naan.
  • Heat butter in a heavy bottomed pan.
  • Fry green chili, ginger & garlic paste.
  • Add green cardamoms, cloves and cinnamon stick.
  • Add Tomato Puree and saute till oil is separated.
  • Now add cashewnut paste and red chili powder, again saute for 10 minutes.
  • Add chicken pieces to the gravy and cook for 10 minutes.
  • Pour 1 cup pf water, bring to a boil and cover cook it till the chicken is tender.
  • When the oil comes on the top, turn off the heat, add cream and garnish with cilantro.
  • Serve with Indian Naan.
  • Tell us what you think