Butter Chicken Recipe


For the Marinate :

  • 01 KG Chicken
  • 02 tbl Spoons Curd
  • 1/2 Lemon Juice
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Cinnamon Powder
  • 1/6 tsp Red Colour

For the Butter Chicken Gravy :

  • 12 Cashewnuts
  • 06 Almonds
  • 300 gms Tomatoes
  • 02 Onions
  • 04 Green Chillies
  • 150 ml Vegetable Oil
  • 03 Cloves
  • 05 gms Zavitri (Mace)
  • 01 tbl Spoon Ginger Garlic Paste
  • 02 tsp Red Chilli Powder
  • 01 and 1/2 tsp Salt
  • 02 tsp Coriander Powder
  • 40 gms Butter
  • 10 gms Ginger Jullienes
  • 200 ml c
  • 01 tbl Spoon Cream
  • 1/6 Cup Coriander Leaves


1) Wash the Chicken Pieces, in a Bowl for the Marinate add all the ingredients mentioned in the Marinate list above, and finally toss the chicken pieces and mix well until all the marinate is well coated on the Chicken pieces, now keep this Butter Chicken Marinate to rest for 15 minutes.

2) In a pan for shallow frying the marinated chicken add Vegetable Oil, keeping the flame at medium, Add Cloves followed by the marinated Butter Chicken pieces and keep cooking them for 5 minutes, which you shift sides, retrieve them to a plate and keep them aside for later use.

3) Scrape the scum of the marinate that has stuck to the bottom of your pan in which you shallow fried the Butter Chicken pieces, and this same oil we will now pass through a sieve into a cooking pot to prepare our Butter Chicken Gravy.

4) In the cooking pot, now add Zavitri, Onion and Green Chillies Paste and Ginger Garlic paste, saute` for around 3 minutes, add blanched Cashewnuts and Almonds, then add tomatoes, add spices like Red Chilli Powder, Coriander Powder, Salt to taste followed by Butter cover with a lid and cook for another 10 minutes at a low flame.

5) The above sauted mixture, let it cool down to room temperature and then in a Mixer, blend it well enough to create a fine puree, to add later to the Chicken Curry.

6) In the same cooking pot cooking at a low flame, Add Butter, followed by Jullienes of Ginger and Green Chilles, and saute` for a while until the raw aroma of Ginger wafts through the air and now add the paste from Step 5 followed by 150 ml of water, now add fresh cream and then the juicy tender shallow fried Butter Chicken pieces into this gravy, cover and cook for another 5 minutes at a low flame, finally toss in some fresh Coriander Leaves and serve hot with Chapati’s / Phulka’s / Roti’s and enjoy Butter Chicken.


Chicken Noodles Recipe


  • 250 gms Chicken (Breast Boneless)
  • 150 ml Water
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper Powder
  • 01 tsp Sugar
  • 1/2 tbl Spoon White Vinegar
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Dark Soy Sauce
  • 04 Spring Onions
  • 01 Cabbage (Large)
  • 01 Capsicum
  • 02 English Carrots
  • 03 Mushrooms
  • 01 Egg
  • 01 tbl Spoon Corn Flour
  • 02 Litre Water (for Boiling Noodles)
  • 01 tsp Salt
  • 01 Pack Noodles
  • 05 tbl Spoons Sesame Oil
  • 15 Juliennes of Ginger
  • 01 tsp Salt
  • 01 tsp Ajinomoto (MSG)
  • 01 tsp Black Pepper Powder
  • 01 tbl Spoon White Vinegar
  • 1/2 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Tomato Ketchup/Sauce
  • 02 tbl Spoons Hot Chilli Sauce (Thassia)


1) in a bowl, Add 150 ml water, followed by salt, black pepper powder, sugar, white vinegar, dark soy sauce and ginger garlic paste.

2) To this mixture Add chicken boneless breast pieces cut has thick Juliennes and leave to marinate for 15 minutes, in the meanwhile cut the veggies.

3) After 15 mins, now add an Egg and whisk, this Egg helps as a binding agent sealing all the juices within the chicken and keeping them intact.

4) Finally Add 1 tbl Spoon corn flour and whisk well, this acts as a thickner, keep this bowl of marinated thick chicken juliennes aside.

5) To a Bowl add 2 litres water and by keeping it over a high flame, bring the water to a boil, add salt and few tbl spoons of sesame oil.

6) Add the Chicken noodles and cook them 80% of the mentioned time, the noodles I used were supposed to be boiled for 10 minutes as per instructions so I boiled them for 8 minutes.

7) Extract the Chicken noodles once they are 80% cooked and to immediately stop the cooking process pass them through cold water and strain them and to keep them from sticking together add a tbl spoon of sesame oil.

8) To a wok, add 5 tbl spoons of Sesame Oil and cooking at a high flame, when oil is hot enough, Add the chicken pieces by squeezing out any moisture in them by placing them between your fist tightly.

9) Saute` the chicken pieces for 3 minutes at a high flame, extract them and keep them aside, now add juliennes of ginger, bulbs of spring onions and saute` for a minute, now add the chicken pieces back in.

10) Now add Carrots and mushroom, saute for another minute and add capsicum juliennes and finally add the cabbage and within a minute season with salt, pepper, ajinomoto.

11) Drop the noodles in and follow by Adding vinegar, dark soy sauce, tomato ketchup and hot chilli sauce, toss well enough to mix all the sauces over onto the Chicken noodles and veggies.

12) Finally garnish with green stalks of spring onions and serve hot with any side dish of your choice like Veg manchurian.