• 300 gms Chicken boneless
  • Marinate:
  • 1 -2 tsp hung thick curd
  • 1 tsp salt
  • 1/2 tsp RR red chilli powder
  • 1 tsp tandoori masala
  • 1/4 tsp tandoori color
  • Curry
  • 2 tblsp Butter
  • 2 tsp RR garlic paste
  • 1 green chilly sliced
  • 1/2 tsp Cumin powder
  • 1/2 tsp RR red chilly powder
  • 1 tsp Salt
  • 6 or 1/2 kg Tomato
  • 10 Cashewnuts
  • 1 Big tblsp Tomato Ketchup
  • 1/2 tsp Sugar
  • 1/4 cup Water
  • 1/2 cup milk
  • 2 tblsp Cream
  • 1/4 tsp RR garam masala
  • 1 tsp fenugreek crushed
  • Finely chopped coriander leaves


  • In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
  • Blanch, peel and puree the tomatoes. Keep aside.
  • Soak the cashew nuts for 2 - 3 hrs in hot water and then strain and grind the cashew nuts into a fine paste.
  • For the curry heat the pan and add butter and immediately add the RR garlic paste.
  • Now add the sliced green chilly. Also add cumin powder, RR red chilly powder and salt. Add 1 tblspn water and mix well.
  • Add the tomato puree and cook till the gravy leaves the side.
  • Lower the flame and add the cashew nut paste and stir constantly.
  • Now add the tomato ketchup, sugar and 1/4 cup water.
  • Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
  • Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
  • Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
  • Now add the RR garam masala and crushed fenugreek leaves. Mix well.
  • Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
  • Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
  • Note:
    1. Milk should be at room temperature before adding to the gravy.
    2. Add milk and cream at low flame only.
    3. Add the RR garam masala only at the end.