Ambarsari Butter Chicken


Chicken  700gm

For marinade:
Ginger Garlic Green Chili paste 3tsp
Salt to taste
Garam Masala 2tsp
Kashmiri Red Chili powder 2tsp
Cumin powder 1tsp
Oil 1tbsp

For Gravy
Tomato Puree – make by blending 1kg tomatoes
Kashmiri Red Chili powder 2-3tsp
Salt to taste
Garam Masala powder 2tsp
Cumin powder 2tsp
Melon seeds (magaz) paste 2tsp
Cashew paste 2tsp
Butter 150gm
Cream 3-4tbsp
Kasoori Methi a couple of pinches


Clean the chicken and make gashes using a knife. Mix all the ingredients for marinade and apply on the chicken pieces ensuring the marinade goes inside the gashes made on chicken as well. Cover and keep in refrigerator for 10-12 hours or overnight.

For gravy, take a pan – heat 100gm butter – add tomato puree. Now add salt, kashmiri chili powder and cook on low heat (you can cover the pan as well) till the butter separates from the masala. Keep it aside.

Now take a saucepan – heat butter 50gm – On medium heat, sear the marinated chicken on both sides and when almost ¾ th cooked, remove from pan and keep aside. Now using this pan only, add the tomato gravy base and bring to boil stirring occasionally. Lower the heat, place the chicken pieces, sprinkle garam masala, cumin powder and cover and cook ensuring the gravy coats the chicken evenly. Add melon seeds paste and cashew paste and mix well. Cook for further 4-5 min. Once the chicken is cooked, adjust the seasoning and remove from flame and add cream. Mix in Kasoori methi and stir for a minute on medium flame. Remove and serve hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s