Chicken Butter masala

chicken gravy with butter

Recipe by nahid of surat, IN

Ingredients non vegetarian 4 servings

    • 1 tbsp garlic paste
    • 1 tsp ginger paste
    • 1 tsp dry fenugreek leaves
    • 1/2 salt
    • 1 tsp garam masala
    • few drops of red colour
    • 2 tbsp butter,
    • 2 tbsp oil
    • 2 tbsp ginger garlic paste
    • 4 tbsp cashewnuts
    • 2 tbsp whole red chillies
    • 2 tbsp fresh cream
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 1 tsp tandoori masala
    • 5-6 tomatoes (pureed)


    1. Wash the chicken and pat dry.
    2. Marinate it with ginger garlic paste, kasoori methi, salt, garam amsala and colour. Keep aside for 20 mins.
    3. Heat the oven and bake the chicken pcs till done.(like tandoori pcs)
    4. Shred the chicken pcs and keep aside.
    5. Take butter and oil in a pan add ginger garlic paste saute till the colour changes.
    6. Add totmato puree,whole red chillies powder.Cook till the gravy thickens and oil starts to float on top.
    7. Add the grinded paste stir for a few seconds on medium heat.
    8. Add about 1 cup of water to get enough gravy.
    9. Add the shredded chiken and salt.Mix proper and cover for a while.
    10. Add freash cream,stir properly till the gravy thickens.
    11. Add garam masala.
    12. Garnish with fresh cream and coriander.
    13. serve with hot rotis or naan.



    Dry fenugreek leaves is kasoori methi which you will get in any indian store.


    can you please tell me who much chicken should take...? and what is dry fenugreek leaves.

    Shweta Ballal

    Hello Nahid, a great recipe from you indeed. Meanwhile, also appreciate if you could specify the amount of chicken to be used in the recipe..Thanks.


    Cooked this chicken dish for my friends during weekend. Needless to say, with great admiration for the dish, everybody requested to forward the recipe on their Email addresses without fail!!

    mohit ivan

    it's really good, must try ti.