1 whole chicken
 2 tomatoes puree in a blender
 2 onions, chopped
 1 tbsp ginger-garlic paste
 15 cashew nuts paste
 1 ½ tbsp tbsp butter
 3 tbsp cream
 1 tsp chilli powder
 Oil for frying
 salt to taste
For the marinade:
 1 tsp tandoori masala
 ½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
 2 tbsp lime juice
 ½ tsp jeera
 5 tbsp yoghurt

1

Marinate the chicken in the marinade for 1 whole hour.

2

Heat oil in a non-stick pan and fry the chicken for 10 minutes.

3

Remove the chicken and keep aside.

In the remaining oil fry add the chopped onions till golden , then add the
ginger-garlic paste and fry sprinkling little water now and then, till the
oil separates.

4

Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.

5

Add the butter and the cream and the chicken.

6

Mix well and cook till done.
Garnish with coriander.

Ingredients

 1 whole chicken
 2 tomatoes puree in a blender
 2 onions, chopped
 1 tbsp ginger-garlic paste
 15 cashew nuts paste
 1 ½ tbsp tbsp butter
 3 tbsp cream
 1 tsp chilli powder
 Oil for frying
 salt to taste
For the marinade:
 1 tsp tandoori masala
 ½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
 2 tbsp lime juice
 ½ tsp jeera
 5 tbsp yoghurt

Directions

1

Marinate the chicken in the marinade for 1 whole hour.

2

Heat oil in a non-stick pan and fry the chicken for 10 minutes.

3

Remove the chicken and keep aside.

In the remaining oil fry add the chopped onions till golden , then add the
ginger-garlic paste and fry sprinkling little water now and then, till the
oil separates.

4

Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.

5

Add the butter and the cream and the chicken.

6

Mix well and cook till done.
Garnish with coriander.

Indian Chicken Recipe : Butter Chicken