Butter Chicken


– 1 whole chicken
– 2 tomatoes puree in a blender
– 2 onions, chopped
– 1 tbsp ginger-garlic paste
– 15 cashew nuts paste
– 1 ½ tbsp butter
– 3 tbsp cream
– 1 tsp chilli powder
– Oil for frying
– salt to taste

For the marinade:

– 1 tbsp tandoori masala
– ½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
– 2 tbsp lime juice
– ½ tsp jeera
– 5 tbsp yoghurt


– Marinate the chicken in the marinade for 1 whole hour.
– Heat oil in a non-stick pan and fry the chicken for 10 minutes.
– Remove the chicken and keep aside.
– In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
– Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
– Add the butter and the cream and the chicken.
– Mix well and cook till done.
– Garnish with coriander.

Curry Masala
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