Indian Butter Chicken

Serves: 3

Cooking Time: 45 Minutes


  • 400 gm chicken sliced / chunks4 large onions2-3 cinnamon sticks4 laung / cloves2 tej pata / bay leaf1 Tbsp garlic paste2 cardamom5-6 (or one tin )large red tomatoesSalt to taste1/2 tsp red chilli or more if you want it really spicy1/2 tsp coriander powder1/4 tsp haldi / turmeric3-4 green chillies slit from the middle and de seededFresh coriander for garnish1/4 cup yogurt/curd2 tsp oil


Take a pan and put 2 tsp oil. Not too much cause there will be oil coming out of chicken as well.

Now add onion cut in long slices, cinnamon, tej pata, cardamom, garlic paste. Saute all this in oil nicely til the onion gets little brown.

close your gas and let the onions cool. Once they are little cool, churn / blend all this with chopped tomatoes and the curd / yogurt till you have a smooth paste.

Note: Do not wash the pan in which onion was cooked before and let the left over oil of onions be in the pan.

Now take the earlier pan and saute chicken in left over oil of onion.

After chicken is almost done, add the onion, tomato/curd paste with chicken and cook.

Add salt to taste, red chilli, coriander powder, haldi, green chillies.

Finally let chicken get cook until the oil comes out and starts floating on the top.

The color of the tomatoes should change to a nice red by now.

Garnish it with coriander before serving.



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