Butter Chicken

Love butter chicken? So do we. This week features five Butter Chicken Recipes, starting today for the next five days, every day at 6pm.
#ButterChickenWeek#Recipe1 – Chunks of murgh tikka cooked in a smooth buttery & creamy tomato based gravy, served best with naan, roti or kulcha.


Because life is better with butter chicken. 


Serves – 4


300g Murgh Tikka (Recipe —> Murgh Tikka)
80g butter 
1 tsp ginger garlic paste
2 medium red onions, diced 
4 medium tomatoes, diced
1 tbsp coriander powder 
1 tsp red chilli powder 
½ tsp paprika (degi mirch) 
½ tsp garam masala 
1 tsp cumin powder 
¼ tsp chaat masala 
½ tsp mango powder 
½ cup water
Salt to taste
Fresh cream for garnishing


1. In a wide sauce pan, heat 40g butter on a medium flame. 


2. Add ginger garlic paste and sauté until it turns golden brown.


3. Add the diced onions & tomatoes. Cook until they become tender.


4. Grind this mixture to a smooth paste in a grinder. 


5. Transfer the paste back to the pan and add coriander powder, red chilli powder, paprika, garam masala, cumin powder, chaat masala & mango powder. Sauté and cook for 5 min on a medium-low flame.


6. Add water and cook for 10 min on a low flame.


7. Add 40g butter & cream. Sauté and cook for 10 min on a low flame.


8. Add the cooked murgh tikka (Recipe —> Murgh Tikka) and mix well. Cook for another 2-3 minutes and turn off the flame.


Please Note: Add salt if required after putting the murgh tikka because the tikka already has salt. 

Garnish it with fresh cream and serve hot.

Happy Cooking!
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