Butter Chicken Recipe is extremely popular all around the world and it is one of the most ordered recipes in most of the restaurants. It an excellent companion for naan, roti and rice varieties. The silky smooth texture of the gravy makes this dish extremely delicious and makes us crave for more. Due to the added spices this recipe is popularly called as Indian Butter chicken.
There are two main steps - making of soft creamy buttery base and pan frying the chicken to make it tender. Lets start the preparation.
Serving Size : 4 people
Preparation Time : 30 minutes
Cooking Time : 25 minutes
| Difficulty: | 
|
Spice Level: |  |
| Quantity | Ingredients for Butter Chicken Recipe |
|---|---|
| For Marination | |
| 1/2 kg | Boneless Chicken |
| 2 tbsp | Yogurt / Curd |
| 1 tbsp | Lemon Juice |
| 1 tbsp | Kashmiri Chili powder |
| 2 tsp | Ginger Garlic paste |
| required salt | |
| For Butter Chicken Base | |
| 1 tbsp | Butter |
| 1 (100g) | Onion (medium size) |
| 4 (450g) | Tomatoes |
| 1 tsp | Ginger Garlic paste |
| 1 tbsp | Kashmiri Chili powder |
| 1 tsp | Garam masala powder |
| 5 - 6 | Cashews |
| 1/2 cup | water |
| For Butter Chicken Recipe | |
| 3-4 tbsp | Butter |
| 2 | Bay leaves |
| 1 inch | Cinnamon stick |
| 2 | Cardamom |
| 1 tsp | Kasoori Methi / dried fenugreek leaves |
| 2 tbsp | Fresh cream |
| 1 tsp | Sugar or Honey |
| Salt to Taste |
Cooking Method |
Step 1) Marination:
Marinate the chicken with yogurt, ginger garlic paste, Kashmiri chilli, juice of half lemon and salt for 20 - 30 minutes
Step 2) Pan Fry:
Heat oil or butter in a pan and pan fry the chicken pieces and cook until the chicken is fully cooked.Once the chicken is thoroughly cooked remove it from the pan and keep it aside.
Step 3) Base for Butter Chicken:
Now in the same pan add some butter (if required) , i have added 1 tbsp butter. Once the butter melts add roughly chopped onion and saute it for a couple of minutes. Add ginger garlic paste , garam masala powder,chilli powder,tomatoes and cashews. Add some water and cook for 7- 10 minutes.
Step 4) Grinding:
Allow the mixture to cool completely and grind it to a smooth paste. You can also pass the mixture through a sieve to get rid of any lumps and to get a fine paste
Step 5) Butter Chicken Recipe:
Heat Butter add Bay leaves, cinnamon, cardamom and also add the puree (step 4), sugar, salt and the cooked chicken pieces. Cover and cook for 4-5 minutes.
Step 6) Garnishing:
Finally add fresh cream and Kasoori methi known as dried fenugreek leaves (crush it with your palm and add). Mix once and turn off the heat.
Our delicous and silky butter chicken is ready to be served. This is an excellent side dish for Naan, Chapathi, Roti and also goes excellent with pulao, Please do try this recipe and share your feedback. Happy Cooking !!!
Notes:
- Do not waste the leftover masala after pan frying the chicken, it is full of flavor.
- Do not add too much of cashews, it alters the taste of butter chicken.
- Do not over cook the chicken, it may turn hard.
- We can also add Honey instead of sugar.
Butter Chicken is a silky smooth gravy recipe which is most popular all around the world. It is an excellent side dish for Naan, Roti and rice.This Butter CHicken Restaurant style is easy to make and tastes delicious.
Rated 4.8/5 based on 64 reviews
Ingredients:
-
For Marination:
- 1/2 kg Boneless Chicken
- 2 tbsp Yogurt / Curd
- 1 tbsp Lemon Juice
- 1 tbsp Kashmiri Chili powder
- 2 tsp Ginger Garlic paste
- required salt For Butter Chicken Base:
- 1 tbsp Butter
- 1 (100g) Onion (medium size)
- 4 (450g) Tomatoes
- 1 tsp Ginger Garlic paste
- 1 tbsp Kashmiri Chili powder
- 1 tsp Garam masala powder
- 5 - 6 Cashews For Butter Chicken Recipe:
- 3-4 tbsp Butter
- 2 Bay leaves
- 1 inch Cinnamon stick
- 2 Cardamom
- 1 tsp Kasoori Methi
- 2 tbsp Fresh cream
- 1 tsp Sugar or Honey
- Salt to Taste
- Marinate the chicken for 30 minutes and pan fry them in oil or butter
- Cook onion, tomatoes and the masalas, allow it to cool and grind the mixture
- Melt butter and and the whole spices, masala paste and the chicken cook for few minutes.
- Finally add Cream and crushed kasoori methi leaves for garnishing
- Our Butter Chicken is ready to be served with roti, naan and rice.
Instructions:
Do you recommend marinating the chicken overnight?
ReplyDeleteYes , marinating the chicken overnight gives best results. SOrry for the delayed response.
DeleteThank you again. Angela. Your recipes and instructions are so easy to follow and error proof. This Butter Chicken is absolutely wonderful, silky smooth and delicious. I've tried different cuisines and other Indian dishes from various sites on the Internet. A lot of time they ended up in failure, but yours have 95% success rate.
ReplyDeleteAngela. I do have a question regarding this recipe. Almost all recipes ask for tumeric powder, but this one doesn't. Why? Thanks.
ReplyDeleteAdding turmeric powder may change the colour of the gravy. Moreover,it is not necessary to add turmeric powder in all recipes. Happy Cooking :)
DeleteThis comment has been removed by the author.
ReplyDeleteHi Steffi I love your recipes ..I tried this one and it was yummy and delicious... just one question can tomato purée be added instead of tomatoes and in what quantity.
ReplyDeleteHi Steffi,
ReplyDeleteI love your cooking videos, my husband is from Tamil Nadu, India and it's helped me learn how to make food for him.
I was wondering what grinder you use to make the smoothe paste. The ones I have only make it rough and gritty. Would you have any recommendations on what grinder I should buy to help?
Thank you.
Barb
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