Butter Chicken


Tomatoes 1kg

Onions 250g

Cashew 25-30

Garlic 15-20 cloves

Milk ½ cup

Butter 50g

Ammikal masala powder 1 packet

Ginger (fine chopped) 1 tbsp

Green chilli (slit) 3-4 

Butter 1 tbsp

Chicken tikka 1kg


  • Roughly chop the tomatoes, onions and add it to a pressure cooker with the cashew, garlic, milk, butter, ammikal masala powder and ½ cup water. 
  • Cover the cooker and put on high heat. After the first whistle reduce the heat to low and cook for 20-25 minutes. Let the pressure drop naturally in the cooker. 
  • Open the cooker and use a blender to grind the contents to a smooth consistency. 
  • In a separate pan heat 1 tbsp of butter and add the chilli and ginger to it. Saute on high for a minute and add to the gravy and mix well.  
  • Add the tikka to the gravy and heat on medium for 5-10 minutes. 
  • Garnish with cream and kasoori methi and serve with butter naan

Leave a comment

Please note, comments must be approved before they are published