Ingredients
- Curry Cut Chicken – 1kg
- Riwayat Butter Chicken Paste – 1btl
- Butter – 30gm
- Fresh Cream – 150ml
- Chopped Coriander – 25gm
Chicken Marination
- Thick Curd – 100gm
- Cumin Powder – 5gm
- Red Chilli Powder – 5gm
- Coriander Powder – 5gm
- Salt 4gm
Marination:
- Mix all ingredients for margination & Marinate the chicken for 1 – 2 hours
- Cook the chicken in oven/tandoor/grill till ¾ done
Butter Chicken:
- In a pan, heat butter and add butter chicken paste. Add ½ cup of water, fresh cream, stir & cook for 5 – 7 minute
- Add cooked chicken and simmer for 7 – 8 minutes, Garnish with coriander and serve hot. Add water or Cream for extra gravy
