Monday, October 24, 2016
Gateway to Sikhism
Butter Chicken

Bawarchi Butter Chicken Recipe


Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2 pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
ginger & garlic paste - 2 tspns
onion - one chopped
turmeric powder- 1/4 tsp
chilly powder - 2 tsp
coriander powder- 1 tspn
orange colour - 1 1/2 tsp
butter - 3 tspn
oil - 2 tspn
tomato puree - 2 tomatoes blended smoothly


  • Fry onions in oil till transparent.
  • Add cinnamon and let it fry.
  • Then add ginger & garlic paste along with a little water.
  • Stir continuously.
  • Add turmeric, chilly, coriander powder with salt and mix well.
  • Pour in tomato puree, cashew & almond paste - mix well with water.
  • When it starts to boil add the chicken which should be mixed with a little colour.
  • Then add sufficient water for the chicken to boil.
  • The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

Source: Bawarchi



Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)

Tandoori Masala:
Red Hot Chilli Powder - 5 gms
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)


  • Mix ground masala with butter.
  • Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
  • Leave it to marinade for 10-12 hours.
  • Bake till chicken is three-fourths cooked, basting frequently with butter.
  • Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
  • Keep basting till done.

Balti Butter Chicken Recipe


  • 150 ml (1/4 pint) natural yoghurt
  • 50g (2 oz) ground almonds
  • 1 1/2 teaspoons chilli powder
  • 1/4 teaspoon crushed bay leaves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 4 green cardamom pods
  • 1 teaspoon ginger pulp
  • 1 teaspoon garlic pulp
  • 400 g (14 oz) can tomatoes
  • 1 1/4 teaspoon salt
  • 1 kg (2 lb chicken, skinned, boned and cubed
  • 75 g (3 oz) butter
  • 1 tablespoon corn oil
  • 2 medium onions, sliced
  • 2 tablespoons fresh coriander, chopped
  • 4 tablespoons single cream


  • Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  • Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.
  • Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.
  • Add the chicken mixture and stir-fry for about 7-10 minutes.
  • Stir in about half of the coriander and mix well.
  • Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.

Serves 4. will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

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