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Butter Chicken

Butter Chicken

Cook Duration 1
Food TypeNon-veg
Recipe Calories 610kcal
Protein
75gm
Fat
30gm
Carbs
10gm

Ingredients

  • Recipe Ingredients listChicken Breast : 300 g
  • Recipe Ingredients listGhee : 5 g
  • Recipe Ingredients listTomato Puree : 100 g
  • Recipe Ingredients listSalt : 1 tsp
  • Recipe Ingredients listGinger Garlic Paste : 10 g
  • Recipe Ingredients listPepper Powder : 2 tsp
  • Recipe Ingredients listGaram Masala : 2 tbsp
  • Recipe Ingredients listRed Chilli Powder : 1 tsp
  • Recipe Ingredients listCoriander Powder : 1 tsp
  • Recipe Ingredients listTurmeric Powder : 1/2 tsp
  • Recipe Ingredients listFull Cream Milk : 120 ml

Direction

Step-1

Heat oil in a pan at high heat and add Ginger Garlic paste.

Step-2

Once it starts splattering , add the tomato puree. Let it simmer and cover the pan for a few minutes. (Let some space for the air to pass)

Step-3

Once puree is thick, simmer the heat and add all the spices from ingredients with 1/4 cup water and mix well.

Step-4

When the mixture is ready, add the chicken to the pan and mix well so that all pieces are well coated with the mixture.

Step-5

Add 1/4 cup water again and increase the heat for 2-4 minutes. When the water starts boiling, simmer the heat and cover the pan.

Step-6

Let it cool for 10 minutes, remove the lid and cook again for 5 minutes on high flame. Add the cream milk to the pan.

Step-7

Let it cook for 5 minutes at high heat.

Step-8

Keep mixing in between and stop when you've got the thickness of the gravy. If you want, you can add more milk.
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