Butter Chicken | How to make Butter Chicken

4.7 from 6 reviews
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By Pavithira Vijay
Created on 9th Mar 2016
  • Butter Chicken, How to make Butter Chicken
Butter Chickenby Pavithira Vijay
  • Butter Chicken | How to make Butter Chicken (47 likes)

  • 6 reviews
    Rate It!
  • By Pavithira Vijay
    Created on 9th Mar 2016

About Butter Chicken

Succulent Chicken pieces simmered in a creamy and mildly spicy tomato based gravy.

Butter Chicken, a deliciously finger licking recipe to treat your family and friends. This recipe of Butter Chicken by Pavithira Vijay will definitely help you in its preparation. The Butter Chicken can be prepared within 90 minutes. The time taken for cooking Butter Chicken is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Butter Chicken step by step. The detailed explanation makes Butter Chicken so simple and easy that even beginners can try it out. The recipe for Butter Chicken can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Butter Chicken from BetterButter.

  • Prep Time90mins
  • Cook Time50mins
  • Serves3People
Butter Chicken

Ingredients to make Butter Chicken

  • 400 gms boneless chicken
  • 1/2 cup thick yogurt / hung yogurt
  • 2 tsp red chilli powder (preferably Kashmiri chilli powder)
  • 1 1/2 tsp Coriander powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp amchur powder
  • 1 1/2 tsp Ginger Garlic Paste
  • 1/2 a lemon
  • salt as needed
  • For the Curry/Sauce
  • 2 tbsp Butter
  • 1 tsp oil
  • 4 cloves
  • 3 green cardamoms
  • 2 to 3 mace
  • 1 medium Onion (ground and made into paste)
  • 1 tbsp ginger garlic paste
  • 5 small tomatoes ( made into puree)
  • 6 - 7 Cashews (soaked and ground)(optional)
  • 1 1/2 tsp Red Chilli Powder
  • 1 tsp coriander powder
  • a pinch of turmeric
  • salt as needed (only for gravy)
  • 3/4 tsp sugar
  • 1 tsp garam masala
  • 1 tsp Crushed Kasuri Methi
  • 2 tbsp Fresh Cream

How to make Butter Chicken

  1. In a bowl, take yogurt and the spice powders with salt and Ginger garlic paste. (first 11 ingredients in list).Squeeze the lemon juice and Mix well to make a paste without adding any extra water.
  2. Wash the chicken well pat dry to remove excess water. Add the chicken to the marinade and mix well with hands. Optionally you can some orange food color to get the restaurant touch.
  3. Let it sit in the fridge for 2 - 3 hours or atleast minimum one hour.
  4. Soak cashewnuts for 15 - 20 minutes and grind them to a smooth paste. Scald the tomatoes and deskin them. Puree them. Grind one medium sized onion.
  5. After an hour place the chicken on a greased baking tray and cook in the preheated oven at 180 - 200 deg C for 15 minutes. Flip the chicken once in between.
  6. There should be lot of juices coming out from the chicken. So by the time you flip the chicken in between you can remove the juices from the tray and secure it to add to the gravy later.
  7. Remove from the oven and baste with oil / butter and again roast it for 3 - 4 minutes. If you dont have an oven, simple pan fry the chicken until it is almost cooked and charred here and there.
  8. When the chicken is getting cooked in the oven, you can prepare the makhni sauce. In a pan melt the butter and add cloves, cardamom and mace to it. Then add the onion paste and start sauting.
  9. When the onion is well sauted and turns slightly brown, add the spice powders.
  10. Cook the spice powders along with the onion paste for a minute and then add the tomato puree. Mix well and close the pan and let the tomato cook for 5 - 6 minutes.
  11. Once the tomatoes are cooked well and kind of oil separates, add the cashew paste and cook for 2 - 3 minutes. Add some sugar and mix well. You can also add honey. It balances the flavor well.
  12. Add half a cup of water and when it comes to a boil add crushed kasuri methi and mix. Sprinkle some garam masala and stir well.
  13. Now adjust water in the gravy and add the roasted chicken pieces. Mix well, lower the flame and close the pan and let it simmer for 5 - 6 minutes until chicken absorbs all the flavors.
  14. Lastly add cream and mix well. Turn off stove in a minute. Do not overcook after adding cream else it would curdle.
  15. Transfer to a serving bowl, garnish with cream and onion rings. Serve with hot rice rice / roti / naan / kulcha..

Reviews for Butter Chicken (6)

Tahera Khatria year ago
Loved it
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Shobhna Khannaa year ago
very tasty wow
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Girisha Sewaka year ago
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minu mathana year ago
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rich richa year ago
good :) :) :)
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Meheli Banerjeea year ago
good
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