Butter Chicken recipe with you


For the chicken marinade:
  • 800g boneless chicken pieces
  • 1/2 cup plain yogurt or curd
  • 1 tablespoon ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp kashmiri red chili powder
  • Salt to taste
  • 1 bottle Riwayat Dilliwala Butter Chicken
For the sauce:
  • 2 tablespoons butter
  • 1 cup of heavy cream
  • 1 teaspoon kasoori methi /dried fenugreek leaves
  • Chopped coriander for garnish


  • In a bowl, combine chicken with all of the ingredients for the chicken marinade and marinate it 1-2 hours (or overnight if time allows).
  • Heat oil in a large skillet over medium-high heat. When hot, add chicken pieces in batches. Grill them for 5 minutes on each side until they turn brown.
  • Heat butter in the same pan. Add Riwayat Butter Chicken paste and saute for 1 minute. Then add water and let it cook for 2 minutes. Keep the flame at low heat and slowly add the cream and crushed kasoori methi leaves and keep stirring.
  • Add the chicken pieces into the gravy and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped coriander leaves and serve hot.

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