Cooking with B.J

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Butter Chicken


- 1 small chicken in pieces
- 1/2 cup curd
- 1/2 pod garlic (ground)
- 2 cm piece ginger (ground)
- 1/2 teaspoon Red chilies (ground)
- 1/2 kg tomatoes
- salt to taste
- 8 teaspoons tomato ketchup
- 1/4 teaspoon red chili powder
- 1/2 cup crushed
cashew nuts
- 4 tablespoons butter
- 1 teaspoon sugar
- a few drops of red coloring

Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours. Then cook the chicken until tender. Blanch tomatoes and strain them to make a puree.  Put the puree, salt, chili powder and sugar in a pan.  Cook it on a slow fire till the puree thickens.  Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashew nuts.  Cook for a few minutes. Before serving, add 1 tablespoon butter and heat it. Place it in the serving dish. Serve with boil rice.