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Chicken Butter Masala


  • chicken breast - 1 (boneless)
  • dahi - 1/2 cup
  • ginger - garlic paste - 2tbsp
  • tandoori color - a pinch
  • jeera powder 2 - tsp
  • red chilli powder - 1/2 tbsp
  • onion - 1 medium sized cut finely
  • haldi powder - 1/4 tsp
  • tomato puree (store bought) 3/4 cup
  • fresh tomato - 1 small
  • broken cashewnuts - few (6)
  • kasoori methi leaves ( dried) - a pinch
  • fresh cream - 2-3 tbsp
  • salt to taste
  • sugar - a pinch (optional)
  • butter - 2 tbsp


  • Cut chicken in small pieces.
  • In a bowl put in the chicken pieces, and then add half the dahi, salt to taste, a pinch of haldi. 1/4 tsp red chilli powder, a pinch of tandoori color, little of the ginger garlic paste.
  • Mix well and set aside to marinade 20 - 30 mins.
  • Meanwhile in a blender, blend the tomato, dahi and cashewnuts until the cashewnuts are finely ground.
  • In a thick bottomed pan melt the butter and add the finely chopped onions.
  • Fry the onions till transparent.
  • Then add the ginger garlic paste and fry till raw smell goes.
  • Then add the tomato puree, the dry masalas, and keep stirring the mixture on low flame for a while.
  • Then add the marinated chicken pieces, and fry well in the mixture till oil seperates.
  • Then add the tomato, cashewnut and yoghurt mixture and mix well.
  • Cover and cook on low flame, stirring in between so that the cashewnuts don't stick to the bottom, until the chicken is cooked.
  • Lastly add the methi leaves, and cream and stir it. Cover and turn of the flame.
  • Serve hot with naan or rotis.

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