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Butter Chicken Masala

  • Chicken (whole) 1 kg (1 No)
  • Melam Tandoori Masala 3 tb.sp.level
  • Garlic 8 flakes (2 tb.sp)
  • Ginger 1 inch piece (2 tsp)
  • Green Chillies 3 nos
  • Lime 1 no
  • Curds (not very sour ) 300 ml (1 1/2 cup)
  • Salt to taste
  • Oil 30 ml.(2 tb.sp.)
  • Onions 1 no. (medium size)
  • Tomatoes 1 no. (large size)
  • Butter 50 gms
  • Coriander leaves a few


Clean and skin chicken whole. Wash and dry.

Cut slits lengthwise over the breast portion and breadthwise over the legs of the chicken.

Make a fine paste of ginger, garlic and green chillies.

Beat the curd, add tandoori masala, ginger garlic green chilly paste, lime juice, salt and mix well.

Apply this mixture all over the chicken and cook in the Tandoor or oven. Keep the left our masala mixture.

Cut the chicken to pieces and keep aside.

Heat half of the butter in a pan.

Add chopped onions and fry lightly.

Make a puree of the tomatoes and add to the onions and fry well. Add the leftover masala mixture and cook.

Add chicken pieces and cook for a while.

Serve hot garnished with chopped coriander leaves and melted butter.


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