Butter Chicken





Cooking Instructions:

1. At first in a pan or a kadhai add chopped onion and tomatoes along with 1 cup of water. Cover and cook for 10 to 15 minutes till the tomatoes turn soft. Grind the mixture to a smooth puree. Sieve to remove skin and seeds. Keep tomato puree aside.

2. In the same pan or kadhai heat 50g of butter along with oil/ghee. Add Chicken and fry for 8-10 minutes on high heat. Sear Chicken on all sides.

3. Now add ginger paste, garlic paste and green chillies. Cook till the rawness of garlic is gone.

4. Separately, in a bowl mix yogurt and 1 packet of ShreeGun Butter Chicken Masala. Add it to chicken and mix well. Cook on low flame.

5. Now add the tomato puree and mix well. Cover and cook on low heat for 25 to 30 minutes till oil separates and the chicken becomes tender. Stir occasionally. Add ½ a cup of water to de-glaze the pan. Check seasoning.

6. Finally, add 25g of butter, 3 tbsp of cream and ginger julienne. Cook for another 10 minutes on low heat.

7. Garnish delicious Butter Chicken with the remaining amount of butter and cream. Serve it hot with Naan, Roti or Rice.


  • Tips: For extra sweetness add 1 tbsp of honey (at step 6)
  • For Rich and Creamy Gravy add 3-4 tbsp of cashew nut/almond paste (at step 3) You can also use coconut cream instead of dairy cream.


Products Used

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