Ganesh Cookbook

Butter Chicken




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½ kg Chicken

1 ½ inch Ginger equivalent paste

6 Garlic Pods equivalent paste

2 tbsp Kashmiri Chilly Powder

½ tsp Garam Masala

2 Onion chopped in cubes

20 Cashews

2 Tomato chopped in cubes

2 ½ tbsp Butter

1 tsp Kasoori Methi

1 tbsp Sugar

2 tbsp Cream

1 Lime

2 tbsp Salt

1 cup Water

6 tbsp Oil


Marinate the chicken with half of ginger paste, garlic paste, kashmiri chili powder, and 1 tbsp salt and keep it aside for 15 to 20 minutes.

In a pan, heat 4 tbsp oil then fry the marinated chicken pieces until very light brown. Once done place it separate.

In the same pan add 2 tbsp oil. Then add onion and 1 tbsp butter and once the onions are cooked add tomatoes and cashews.

Add water and rest of garlic paste, 1 tbsp of salt, lime juice, sugar, garam masala powder, and kashmiri chili powder. Evenly mix it and let it simmer for 15-20 minutes.

Blend the mixture into a fine puree.

Strain it back into the same pan make sure there is minimal wastage.

Add rest of butter, cream and chicken and let it simmer for 5-7 minutes.

Add kasoori meethi. Cook for 1 minutes.

Butter Chicken is ready to be served.




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