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Butter Chicken


  • Chicken thighs (cut into small pieces) x 1 pound
  • Garlic x 1 clove
  • Ginger (minced) x 1 teaspoon
  • Chili powder x 1 teaspoon
  • Sea salt x 1 teaspoon
  • Lemon juice x ½ piece
  • Greek youghurt x ¼ cup


  • Fresh ginger (minced) x 2 teaspoons
  • Cloves x 2 pieces
  • Cardamom pods x 4
  • Garlic (minced) x 4
  • Bay leaf x 1
  • Fresh tomatoes (chopped) x 2 ½
  • Water x ½ cup
  • Chilli powder x 1 ½ tablespoons
  • Butter x ¼ cup
  • Green Chilli (split lengthwise) x 3
  • Cream x ⅓ cup
  • Sea salt x 1 tablespoon
  • Garam masala x ¼ teaspoon
  • Fenugreek leaves x 1 teaspoon

How to cook:

  1. Mix chicken with ginger, garlic, sea salt, chilli powder, lemon juice, garam masala, and greek yogurt. Marinate the chicken for a minimum of 30 minutes or overnight.
  2. Heat the skillet over medium-high heat then add 1 tablespoon of oil to the pan.
  3. Saute the chicken in two batches. Cook the chicken for long enough till it turns brown. Rest of the chicken will cook later.
  4. Keep the chicken aside in a container. Put the skillet back on the stove, add cloves, ginger, cardamom, bay leaf, garlic, water, and tomatoes. Let the mixture simmer for 15 minutes.
  5. Stain the sauce and put it back on the stove and let it simmer for 5 minutes till it thickens.
Add chilli powder, butter, chillis, garam masala, cream, sea salt, and chicken in the skillet and mix the concoction well. Let it simmer until the chicken is cooked.

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