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December 20, 2014

Butter Chicken

Chicken 500 grams boneless cube cutting
Ground almonds ¼ cup
Tomato paste 2 tablespoons
Butter 3 tablespoons
Onion 1 chopped
Cinnamon ¼ teaspoon
Tomatoes 225 grams peeled
Yogurt ½ cup
Garlic 2 teaspoon crushed
Ginger 2 teaspoons crushed
Turmeric powder ½ teaspoon
Red chili powder 2 teaspoons
Coriander powder 1 tablespoon


In a sauce pan heat the butter and add onions in it. Sauté the onions and add cinnamon to pan to fry it. After 2-3 seconds add garlic and ginger sauté them for few minutes. Then add turmeric, chili, coriander and again sauté over medium heat. The spices are fried first to release their maximum flavor. Now add chicken in the spices. Cook them and stir constantly until the chicken turned white. Now add the remaining ingredients except yogurt. Mix thoroughly and cover to simmer for 20-30 minutes. Add yogurt and heat through. Serve with white rice or naan.