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Butter Chicken Recipe (#LC14014):Tender pieces of chicken cooked in a deliciously rich makhani gravy, to give everyone's favourite Mughlai dish. Learn how to please audiences with our recipe of Butter Chicken here!

Prep Time : 40 Min
Cooking Time : 40 Min
Resting Time : 1 hour , 20 Min

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Tandoori Chicken (#LC14013): Tandoori chicken is a grilled chicken marinated with yogurt, lemon juices and plenty of spices in the oven. Traditionally this marinated chicken is made in a 'Tandoor' - a type of cylindrical clay oven, thus got the name Tandoori chicken.



250 Grams

Red Chili Powder

1 Tablespoon

Ginger Garlic paste

2 Teaspoon


1 Teaspoon

Garam masala powder

1 1/2 Teaspoon

Mustard oil

2 Tablespoon


to taste


800 Grams


Unsalted butter

100 Grams

Dry fenugreek leaves

1/2 Teaspoon

Black peppercorns

5 Number

Bay leaves

2 Number

Green Cardamom

3 Number


2 Number

Cinnamon Stick

2 Inch

green chilli

1 Teaspoon


Cashew nuts paste

150 Grams

Red Chili Powder

1 Teaspoon


1 Cup


2 Teaspoon

Fresh cream

1/2 Cup

How to make butter chicken recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. To Marinate: In a mixing bowl add the yogurt, red chili powder, ginger-garlic paste, garam masala and vinegar.

3. Add salt to taste and mustard oil. Whisk well till all the ingredients are mixed well.

4. Add the chicken and refrigerate for 3 to 4 hours or overnight.

5. Heat unsalted butter in a pan and add the marinated chicken pieces on high heat and cook the chicken on both sides. Remove and set aside.

6. In a dry pan roast the dry fenugreek leaves slightly and set aside to cool

7. In a new pan, heat ,add butter and add the whole garam masala consisting of pepper corns, bay leaf, green cardamoms, cloves and cinnamon. Let it cook for 2 minutes.

8. Add the chopped green chillies and ginger-garlic paste and cook for 2 more minutes stirring.

9. Add cashew paste, red chilli powder, garam masala powder, salt to taste and water. Bring to a boil. Reduce heat and simmer for ten minutes.

10. Add the roasted fenugreek leaves by crushing between the palm of your hands. Roasting it in the earlier step helps it crush into finer pieces.

11. Add honey and then the cooked chicken pieces & simmer for five minutes

12. Lastly pour fresh cream & stir it in.

13. Serve hot with Naan



Chopping Board

Cooking Pot - Kadai


Spatula - Wooden


Indian Recipes

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