page contents butter chicken, how to make butter chicken, butter chicken recipes by chef sanjeev kumar

Chef Sanjeev                                                   Yaummy!  Delicious!  Flavored!  Umami! 

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Butter Chicken

For Marination

  • 400 Gms Chicken. (Brest And Thai)
  • 2 Tsp Kashmiri Red Chili Powder.
  • 2 No. Lemon Juice
  • 1tsp.Ginger And Garlic Paste
  • 1/2 Tsp Garam Masala Powder.
  • 1/2tsp Chat Masala
  • Salt To Taste
  • 2 tbps.Butter 
  • 2 tsps Mustard Oil
  • 1 Cup Yogurt 
  • Salt To Taste

Makhani Sauce

  • 2 Cup Tomato Puree.
  • 1 Tsp Sugar Or Honey.
  • 1 Tsp Ginger Paste.
  • 1 Tsp Garlic Paste.
  • 1 Tsp.Red Chili Powder
  • 1/2 Tsp Garam Masala Powder.
  • ½ Tsp Corindar Powder
  • Pinch Cardamom Powder
  • Pinch Cinnamon Powder
  • Pinch Clove Powder
  • ¼ Cup Fresh Cream.
  • ¼ Cup Milk
  • ½ Tsp Kastoori Methi.
  • 50 Gms Butter
  • 3 Tbs Kaju Paste
  • Salt To Taste



  1. Clean and Remove  The Skin, Cut into Two Pcs Of Breast And Thai Part.
  2. Apply Red Chili Powder, Salt, Ginger And Garlic Paste To The Chicken And Leave It For Half An Hour.    
  3. Take Yogurt In A Bowl, Add Red Chili Powder, Salt, Lemon Juice, Garam Masala Powder, Coriander Powder, Mustard Oil, Cardamom Powder,Clove Powder and Chat Masala Mix Well. Apply This Marinade To The Chicken. Leave it for more four Hour                                                                                                          
  4. Put The Chicken Onto The Skewer And Roast In The Tandoor Or Oven. When Chicken Is Almost Done, Keep It Aside.                                                                         
  5. Heat Butter In A Pan. Add Ginger-Garlic Paste. Cook For While  Add Tomato Puree, And All The Spices, Cook Till Oil Leaves The spices. then Salt  Milk, Water And Kaju Paste .                                                                                       
  6. Add Cooked Tandoori Chicken Pieces. Add Sugar Or Honey And Powdered Kasoori Methi Simmer For 3 Minutes And Then Add Fresh Cream.                                          
  7. Served Hot With Naan And Rice. 


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