Butter Chicken with Curd

Recipe by
Total Time:
2 hours and 45 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

The marinated chicken with the tangy tomato paste imparts an irresistible taste. Relish this aromatic gravy with rice or naan.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1 kg - chicken
  • 1 tbsp - ginger paste
  • 1 tbsp - garlic paste
  • 1 tbsp - red chilli powder
  • 1 tbsp - salt
  • 1/2 cup - yoghurt
  • 1 tbsp - orange food colour
  • 1/2 kg - tomatoes
  • 50 g - cashew nuts
  • 50 g - butter
  • Coriander leaves
  • Oil to fry

How to Make Butter Chicken with Curd

  • Cut the chicken into pieces.
  • Marinate the chicken with yoghurt, ginger paste, garlic paste, salt and orange colour.
  • Keep it aside for 2 hrs.
  • Heat oil in a kadai and fry chicken pieces in it like pakodis.
  • Make a paste of tomatoes.
  • Heat the butter in a non-stick pan and add cashew nuts powder to it.
  • Fry it till it turns brown. Add tomato paste and stir.
  • Add chicken pieces to it and some water. Let it boil.
  • Garnish it with coriander leaves.
  • Serve hot with rice or naan