Butter Ginger Chicken

Recipe by
Total Time:
2 hours 30 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • 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 kilo - tomatoes
  • 50 g - cashew nuts
  • 50 g - butter
  • Coriander leaves
  • Oil to fry

How to Make Butter Ginger Chicken

  • Cut the chicken into pieces.
  • Marinate the chicken with yoghurt, ginger paste, garlic paste, salt and orange colour. Keep it aside for 2 hours.
  • Heat oil in a kadai and fry chicken pieces in it like pakodas.
  • Make a paste of tomatoes.
  • Heat the butter in a non-stick pan and add powdered cashew nuts to it. Fry until they turn brown.
  • Add tomato paste and stir.
  • Add chicken pieces and some water. Let the mixture boil.
  • Garnish with coriander leaves.
  • Serve hot with chapathi or puri.

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