Butter Chicken

Butter Chicken is a cream and butter based chicken gravy which is eaten with naan, roti or rice. Make this delicious creamy curry at home and get the wonderful colour without adding any food colour with my secret ingredient 😉

Butter Chicken
Prep Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Course: Main Course
Cuisine: Indian
Servings: 4
For Marinating:
  • 500 gm Boneless chicken
  • 3 Tbsp curd
  • 1/2 Tsp red chili powder
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp chaat masala
  • 1 Tsp roasted cumin Jeera powder
  • 1 Tsp coriander powder
  • 1/2 Tsp garam masala
  • 1/2 Tsp crushed black pepper
  • 2 Tbsp mustard oil
  • Little bit of nutmeg Jaayfal
  • Juice from 1/2 lemon
  • 2 Tbsp ginger garlic paste
  • Salt to taste
  • Some aluminium foil
  • Few skewers
For Gravy:
  • 4 Medium sized onions – sliced or chopped
  • 4 Medium sized tomatoes – chopped
  • 14 Small cloves of garlic & 1 inch ginger
  • 8 Almonds
  • 10 Kashmiri dried red chilies – seeds removed
  • 1/4 Cup oil
  • 1/4 Tsp turmeric powder
  • 1 Tsp coriander powder
  • 1 and 1/2 Tsp red chili powder
  • 1/2 Tsp garam masala
  • 1/2 Tsp black pepper powder
  • 2 Cup water
  • 50 gm butter
  • 1/4 Tsp green cardamom powder
  • 1 Tbsp Honey
  • 1/4 Cup fresh cream
  • Salt to taste
To marinate the chicken:
  1. Take 500 gm boneless chicken cut into medium sized pieces. Add 3 tbsp curd, 2 tbsp ginger garlic paste, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp chaat masala, 1 tsp roasted cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp crushed black pepper, 2 tbsp mustard oil, little bit of nutmeg (grated), juice from 1/2 lemon and some salt to taste.
  2. Mix everything well and marinate the chicken for at least 1 hour. Marinating it overnight would be great!
To bake the chicken:
  1. Line the baking tray with a sheet of aluminium foil and place the marinated chicken pieces over it. You can also use skewers if you have them.
  2. Preheat the oven at 180°C for 10 min and bake the chicken for 20-25 min at the same temperature. Do not forget to flip the chicken pieces in between to ensure even cooking from all sides.
To make the gravy:
  1. Boil 2 cups of water in a pan and add 4 medium sized sliced onions, 4 medium sized chopped tomatoes, 14 small cloves of garlic, 1 inch ginger, 8 almonds and 10 Kashmiri dried red chilies (seeds removed). Cover and cook for 20-25 min.
  2. Once done, switch off the flame and let it come to room temperature. Grind it to a smooth paste once cooled.
  3. Now, heat 1/4 cup oil in a pan and add 1 spoon of masala paste followed by 1/4 tsp turmeric powder. Sauté for few seconds.
  4. Add 1 tsp coriander powder, 1 & 1/2 tsp res chili powder, 1/2 tsp garam masala, 1/2 tsp black pepper powder and sauté it for a min.
  5. Pour remaining masala paste to the pan along with 2 cup water. Mix this and cook it for 35-40 min. Add 50 gm butter after 15 min of cooking.
  6. Once the gravy is cooked, add some salt to taste, 1/4 tsp green cardamom powder and 1 tbsp honey or sugar. Mix it well with the gravy.
  7. Drop the baked chicken pieces to the gravy and 1/4 cup fresh cream. Give it a mix and simmer for a min.
  8. Serve this yummy butter chicken with your favorite bread. Enjoy!

Recipe Video

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