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Punjabi Style Butter Chicken – Windhu Kitchen

Punjabi Style Butter Chicken

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with rice and fresh Naan bread.

Ingredients (For Chicken Marination)

  • 200 Grams Chicken
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon coriander powder
  • 1/4 Teaspoon Jeera Powder
  • 1/4 Teaspoon garam masala
  • 1 Teaspoon Ginger Garlic Paste
  • A pinch Orange-Red Color
  • 2 Tablespoons Curd

Ingredients (For Gravy)

  • 1 Large Chopped Onion
  • 1 Large Chopped Tomato
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Coriander Powder
  • 1/4 Teaspoon Jeera Powder
  • 3 Tablespoon Butter
  • 1/2 Teaspoon Shah Jeera
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Kasuri Methi


Step 1

Take 200 grams of chicken in a bowl and add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon salt, 1/4 teaspoon coriander powder, 1/4 teaspoon jeera powder, 1/4 teaspoon garam masala, 1 teaspoon ginger garlic paste, a pinch of orange-red color, 2 tablespoon curd. Mix well and marinate it for 30 minutes.

Step 2

Spray the grill pan and add the marinated chicken. Grill the chicken on both sides. Once the chicken is well-done, take out the chicken and keep it aside.

Step 3

Heat 1 tablespoon oil and add 1 large chopped onion. Sauté for 1 minute.

Step 4

Add 1 large chopped tomato, 1/2 cup cashews, and cook until tomatoes are soft. Turn off the stove.

Step 5

Once the mixture is cool, add it to the grinder and add 1/2 teaspoon red chili powder, 1/2 teaspoon salt, 1/2 teaspoon coriander powder, 1/4 teaspoon jeera powder. Make a smooth paste.

Step 6

Heat 3 tablespoon butter and add 1/2 teaspoon shah jeera. Now add onion-tomato paste and mix well. Close the lid and cook for 3 minutes.

Step 7

Add 1/2 cup water and cook for another 2 minutes.

Step 8

Add 1/2 cup heavy cream, 1/2 teaspoon sugar, 1/2 teaspoon Kasuri methi, and mix well. Close the lid and cook for 1 minute.

Step 9

Now add grilled chicken pieces and cook for 1 minute. 10. Turn off the stove and serve with Naan or Roti.

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