Butter Chicken

Total Time Taken

2-3 hr

4 serving

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600gBoneless chicken cut into cubes

1 tbspGinger garlic paste

1 tbspChilli powder

1 tbspLemon juice

2 tbspSalt

1 tbspSugar

1 tbspBlack cumin seeds

2 tbspCashew paste

100gD’Lecta Cow Ghee

50gD’Lecta table butter


100mlD’Lecta creme

1 tbspCrushed Kasuri methi

A handfulChopped Coriander leaves


Marinate the chicken with ginger garlic paste, chilli powder, lemon juice and salt and keep it in the refrigerator for 2-3 hours.

For the gravy, boil the whole tomatoes in water for 15 minutes until almost reduced to pulp.

Puree the boiled tomatoes and keep aside.

Heat the ghee in a pan.

Add the black cumin seeds and let them crackle.

Add the cashew paste and let it cook for a couple of minutes on a slow flame.

Add the chilli powder and let it cook for 30 seconds.

Add the tomato puree and mix well.

Cook the marinated chicken in a preheated oven at 180 degree celcius for 7-9 minutes until 3/4 th cooked.

Add the chicken to the tomato gravy.

Add the butter, creme, salt, sugar and kasuri methi to the gravy and simmer for 5 minutes until the chicken is cooked.

Garnish with coriander leaves and serve hot with rotis.

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