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Green Butter Chicken Gravy Recipe

Green Butter Chicken Gravy
How to Make Green Butter Chicken Gravy

Green Butter Chicken Gravy Recipe Introducing our Green Butter Chicken Gravy recipe - a vibrant twist on the classic! With charred tomatillos, creamy cashews, and aromatic spices, it's a flavour-packed delight. Plus, a drizzle of honey and cream add the perfect balance. Get ready to elevate your dinner game with this green goodness!

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings5
  • Medium

Ingredients of Green Butter Chicken Gravy

  • 1000 gms Tomatillo
  • 18 gram Ginger
  • 8 gram Green Chilies
  • 155 gram Spinach Paste
  • 65 gram Cashewnut
  • 65 gram Khoya
  • 3 gram Kashuri Methi
  • 12 gram Ginger Garlic paste
  • 7 gram Garam masala
  • 100 gram Oil
  • 150 gram Butter
  • 60 gram Ghee
  • to taste Salt
  • to taste Honey
  • 150 gram Cream
  • 8 gram Green Cardamom
  • 2 gram Bay Leaf
  • 5 gram Black Cardamom

How to Make Green Butter Chicken Gravy

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Cut cheesecloth 8cm x 8cm, lay it flat on the table and place green cardamom, bay leaf and black cardamom in the center, tie the opposite corners of the squared cheesecloth into a knot. It will form a bag of spices (potli/ sachet de epices). Keep it aside.
In a heavy bottom pour 30gms of oil and cook the cashews till they become golden brown. Once you have achieved the desired color keep it aside and let it cool.
In the same heavy bottom pan add 30ml of oil and cook the khoya till it gets golden brown. Once you achieve the desired color keep it aside to cool.
Once the cashews and khoya are cooled combine them and make a fine paste.
Wash the tomatillos and roast them in the tandoor. Make sure to get a nice char on them. This enhances the umami and helps to get a nice smokey flavor.
Once the tomatillos are charred place them in a pot with the green chilies, ginger and the spice potli, bring to boil till everything is soft and mushy.
Once the temperature of the tomatillo mix reduces transfer the mixture to a blender (in small batches) and blend till you get a smooth sauce base.
Once the sauce base is ready, take a heavy bottom pan add the remaining oil, half of the ghee and butter and bring the heat up gradually.
To this pan add ginger garlic paste cook till the moisture gets evaporated, add the smooth paste of cashew nut and khoya. Cook till everything gets together.
Once you have formed a nice, amalgamated mixture add the tomatillo and spinach puree.
Cook till everything comes together and you see a thin layer of fat floating on the top. Make sure to keep on stirring while cooking as there are chances of the khoya and cashew paste getting stuck at the bottom of the pan.
Add the dried kasturi methi and reduce the gravy more.
Finish with cream, honey and the remaining butter and ghee.
Season to taste.
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