Butter chicken recipe is basically a north Indian dish, which is a popular dish in all Indian restaurant menus. Its a creamy tandoori dish which is traditionally cooked with butter and chicken.

Butter chicken with butter is a boneless chicken cooked in a Tandoor and finished with aromatic Indian spices and cream. It is said that its origin is from the state of Punjab.

It is a tasty, healthy and nutritious dish. It is normally served for dinner and it can be served with hot Indian bread, Chapatti, Butter Garlic Naan and it goes well with fried rice too.

Preparation timings: 30 minutes + Marination time 1hr

Serves: makes 8 servings

butter chicken 


For the marinade:

  • 1 kg boneless chicken pieces
  • 2 tsp red chili powder
  • ¼ tsp turmeric powder
  • 2 tsp lemon juice
  • Salt to taste
  • Oil 3-4 tbsp (for frying)

For Gravy:

  • Onion  2, big (finely sliced)
  • Ginger-garlic  2 tsp (Chopped)
  • Cinnamon  small piece
  • Red chili powder 2 tsp
  • Tomato (big size) 3
  • Cashew 15 to 20 (boil it in water and leave for 5 to 10 minutes)
  • Yogurt 2 tbsp
  • Ginger garlic paste ½ tsp
  • Chili powder ½ tsp
  • Water ¾ cup
  • Kasuri Methi 1 tsp
  • Coriander leaves  2 tsp
  • Fresh cream  2 tbsp
  • Butter  3 to 4 tbsp
  • Oil 3 tbsp
  • Salt to taste

Method for Butter Chicken Recipe:

For the marinade:

  • Marinate the chicken pieces with the ingredients given above for the mari
  • Heat the oil in a pan and fry the marinated chicken for about 10 minutes in low
  • Keep it aside.

For Gravy:

  • Heat oil in a pan, add onion and saute till its soft and turn light brown.
  • To this add crushed ginger garlic and saute till the raw smell disappears.
  • Add cinnamon and saute for about two minutes.
  • To this add 2 tsp chili powder and saute till the raw smell disappears and the oil appears on the top.
  • Once cooked, remove from flame and let it cool down for a few minutes.
  • Take this cooked onion, add boiled tomatoes, soaked cashew and yogurt in a food processor and grind it to a fine paste.
  • Heat butter in a pan. Add ½ tsp ginger garlic paste and saute for a few minutes, and then add 1 tsp red chili powder and saute for a few more seconds.
  • Add the ground paste and bring it to a Add ¾ cup of water and let it cook for a few seconds, then when it starts to boil, add the fried chicken and add some dry Kasuri Methi and cook on a low flame.
  • Once cooked, add the coriander leaves and fresh cream, mix well and remove from the flame.
  • Serve hot with Garlic Naan or ghee rice.

Note: Cut chicken into cube size, you can marinate the chicken overnight for more taste. For better and tasty butter chicken boil tomato in water without cutting and removing the skin, but just line the tomatoes at the bottom because it will make us easy to remove the skin after boiling.

You can soak cashew in water for half an hour instead of boiling it in water. Use Amul butter and Amul fresh cream for moist healthy butter chicken. Cook in medium flame.

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