Chicken Butter Roast

It s saturday once agian and i wanted to eat something spicy and tasty. This is yet another experiment that was a success. I just tried this recipe instantly and it was yummy..I modified some masala that i use in ghee roast and used butter instead of ghee. This is a must try recipe for people whole love eating chicken.


Chicken – ½ kg

Dry red chillies – 10 (Adjust according to taste)
Coriander seeds – 4 tsp
Cloves – 4
Cinnamon – 1 inch
Green cardamom - 2
Garlic – 8-10 cloves - crushed
Onion – 1 medium – roughly chopped
Butter – 4 tbsp
Oil - 1 tsp
Water as needed


In a non-stick pan dry roast dried red chillies, coriander seeds, cloves, cinnamon and cardamom. Keep it aside.

In the same pan heat 1 tbsp of butter plus 1/2 tsp oil and add garlic and onion. Saute till onion turns golden brown. Now grind this along with the above roasted spices into a fine paste. Add water if needed.

Heat 2 tbsp butter plus 1/2 tsp oil and add the masala paste. Saute it well till oil separates. Add chicken and fry it for a while. Add salt and check for seasoning. Cover and cook on a medium flame. Add water if needed. Once the chicken is cooked, uncover it and fry it on high flame so that the extra water evaporates.  Roast it a bit. Add another 1 tbsp of butter and toss it. Take it off the heat. Serve hot.

My Notes

ü  If you want to make this dish a bit faster, you can par boil the chicken and then roast it with the masala.

ü  Oil is being added along with butter to prevent butter from burning.

ü  Feel free to adjust the amount of oil and spices according to your taste.


Recipes 5444581381452553691

Post a Comment


Follow Us

Hot in week



Copyright Policy

© 2013, Tanya's Recipes . The content and images on this site are copyright registered. It cannot be published, broadcast, rewritten or redistributed without written permission from the Author

Blog Archive