400 to 500 grams of chicken
½ to ¾ tsp red chili powder
1 tsp ginger garlic paste
Salt as needed
1 to 2 tbsp yogurt
½ to ¾ tsp garam masala
Little turmeric
ingredients for gravy
1 tbsp. butter or Oil
1 cups cubed onions, 3 medium
1.5 cups finely chopped deseeded tomatoes (3 large)
salt as needed
10 to 12 cashew nuts / kaju
½ to ¾ tsp. garam masala powder
½ to ¾ tsp. kashmiri red chilli powder
1 tsp. coriander powder
½ tsp. sugar(optional)
1 ½ tbsp. Butter
1 bay leaf
3 green cardamom
2 to 3 cloves
1 small cinnamon stick
1.5 tsp ginger garlic paste
½ tsp. kasuri methi/fenugreek leaves.
3 tbsp cream( for restaurant style).


Marinate chicken with ingredients mentioned under marination. Set aside till we need it. Overnight marination is needed to yield restaurant style dish.
Heat 1 tbsp butter or in a pan, fry onions till the raw smell goes away
Saute tomatoes with salt.
Add chili powder, masala powder and coriander powder along with cashews. Saute until the raw smell goes away.
Cool and blend together with ¾ to 1 cup water.
Making butter chicken masala
Heat the pan with more butter and fry cinnamon, cloves, bay leaf and cardamom.
Add ginger garlic paste and fry till the raw smell goes off.
Add marinated chicken and saute on a medium high until the masala dries up.
Pour the onion tomato puree, adjust as needed chili powder and masala powder. Also adjust the consistency of gravy by adding more water if needed.
Cook until the chicken turns tender.
Add kasuri methi and stir.
Add cream and stir well. You can skip cream if using little more of cashews to the puree.
Add chopped coriander leaves.

Serve with hot Roti , Naan or Zeera Rice.


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