Sunday, 18 March 2012

Butter chicken with Tandoori roti and Onion lacha

  • 1 tbsp butter
  • 2-3 tbsp cashew nuts soaked in hot water (ground to fine paste)
  • 6-7 tomatoes (pureed)
  • 2 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chilly powder
  • salt according to taste
  • 1/4 teaspoon garam masala powder
  • 1 cup water mix with  1/2 cup of milk
  • 1 tsp tandoori masala
  • Tandoori chicken pieces
  • 1/2 cup of fresh cream
  • Chopped coriander leaves for garnishing.


  1. Melt butter in a non stick kadai add tej patta and ginger-garlic paste, Stir continuously.
  2. Maintain low heat, when colour changes, add tomato puree, chilly powder, salt and garam masala powder Stir well for 2 - 3 minutes on a low heat.
  3. Cook till puree turns dry and oil separates.
  4. Add cashew paste,stir for few seconds on medium heat till fat separates.
  5. Add milk and water mix. Cover with a lid and simmer for 10 minutes until gravy thickens and it turns to bright colour.
  6. Add tandoori chicken pieces and cook for 8 -10 minutes. Switch off the heat. Add fresh cream, mix well.
  7. Sprinkle chopped coriander leaves for garnishing.
Serve hot with Tandoori Roti and Lacha Onion.....
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Unknown said...

Woww, your recipes making me hungry now! :p

Shruti Dhingra Wahi said...

Hahahaha .....come to my place ...will prepare for you :-)