Butter Chicken

Butter chicken is every body’s favorite! It has always been no.1 take-away dish in my family when we were little. In the early days of my cooking, I came across heaps of butter chicken recipes floating everywhere on the internet. I was never tempted to try them as they would be lines and lines of recipe.. and even more, the lengthy, tedious task of cooking was not worth the experiment, until I stumbled across the Sanjeev Kapoor Youtube channel, where the chef (not Sanjeev Kapoor),  puts together this awesomely delicious looking dish with very little effort. I had to try making this once, no matter how long I spend in the kitchen :) . That was it. This was my very first attempt at Butter Chicken and after getting very positive reviews, I made this again and again and is still a favourite at the dinner table and with guests.

I strongly recommend you try this once. It will not fail! So follow the recipe as below:





Cuisine: Indian | Cooking time: 60 mins | Serving: 6 people



Chicken – 1 Kg
Lemon Juice – 2 tbsp
Red Chill powder – 2 tsp
Salt – to taste

For the Marinade:

Yoghurt – 1 cup
Salt – to taste
Garlic Paste – 2 tsp
Ginger Paste – 1 tbsp
Garam Masala – 1 tsp
Red Chilli powder – 2 tsp
Lemon Juice – 3 tbsp
Mustard oil – 3 tbsp

For the Gravy :

Butter – 150g
Tomatoes – 800g
Green Cardamom – 4-5
Mace – 1-2
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chillies – 5-6 chopped
Red chilli powder – 2 tsp
Salt – to taste
Garam Masala – 1 tbsp
Cashew paste – 10-12 cashews
Kasuri Methi – 1 tsp
heavy Cream – 1 cup


For the Chicken:

Make incisions with a sharp knife on the pieces of chicken.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for about 1 hour.

Hang yoghurt in a muslin cloth for 15 mins to remove extra water. Add red chilli powder, salt, ginger, garlic, lemon juice, garam masala power and mustard oil to it.

Apply this mixture to the chicken pieces and refrigerate for 3 to 4 hours. Cook moderately in a preheated oven (200 deg C) until almost done. Baste with butter and cook for another 10 to 15 mins or until done.

Remove and set aside.

For the Gravy:

Heat some oil in a pan and add butter. Toss in green cardamom, mace and 1 tbsp of garlic. Add chopped tomatoes.

Cook until the tomatoes are soft and done and then cool and grind to a smooth paste. Strain to get the puree.

Heat about 3 tbsp of butter and add ginger paste and chopped green chillies. Add the tomato puree, salt and red chilli according to taste. Cook for about 10 mins.

Add cashew paste. Cook for another 2-3 mins

Add chicken and let the gravy simmer. Add kasuri methi and cream, simmer for another 2 minutes.

Serve with Butter Naan or plain rice.

More Recipes…

17. April 2014 by Sadaf Ansari
Categories: Curry, Non-Vegetarian | Tags: , | Leave a comment

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