Butter Chicken

Butter Chicken


  • 1 small chicken
  • 1/2 cup curd
  • 1/2 pod garlic (ground)
  • 2 cm piece ginger (ground)
  • 1/2 teaspoon Red chilies (ground)
  • 1/2 kg tomatoes
  • salt to taste
  • 8 teaspoons tomato ketchup
  • 1/4 teaspoon red chili powder
  • 1/2 cup crushed cashewnuts
  • 4 tablespoons butter
  • 1 teaspoon sugar
  • a few drops of red coloring


Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours. Then pressure cook the chicken until tender (5-7 minutes). Blanch tomatoes and strain them to make a puree. Put the puree, salt, chili powder and sugar in a pan. Cook it on a slow fire till the puree thickens. Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashewnuts. Cook for a few minutes before serving, add 1 tablespoon butter and heat it. Place it in the serving dish and put 1 more tablespoon butter.

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