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Photo of Butter Chicken by Prasanna Hede at BetterButter
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Butter Chicken

Apr-30-2016
Prasanna Hede
30 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Butter Chicken RECIPE

Creamy butter chicken at home!

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Stir fry
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 250 gms Chicken, washed, cleaned, skinless, bonless or with bone (I used chicken pieces with bone)
  2. For marination:
  3. 1 teaspoon turmeric powder
  4. 1 teaspoon red chili powder
  5. 1 tablespoon Tandoori Masala Powder
  6. Salt as per need
  7. 2 tablespoons ginger-garlic paste
  8. A pinch of Red/Orange Food color
  9. For the 1st Masala:
  10. 2 tablespoons butter, melted
  11. 1 medium sized onion,sliced
  12. 1 medium sized tomato, sliced
  13. Handful of cashewnuts
  14. 1 teaspoon Kasoori Methi
  15. 12 Black Peppercorns
  16. 1/4th Cup Milk
  17. For the 2nd Masala:
  18. 2 tablespoon butter, melted
  19. 3 bay leaves, crushed
  20. 6 green cardamoms
  21. 1/2 mace, blade
  22. 6 cloves
  23. 1 Cinnamon Stick, 1"
  24. 1 teaspoon coriander seeds
  25. 1 teaspoon cumin seeds
  26. 2 petals Star Anise
  27. 1 teaspoon fennel seeds
  28. Additional:
  29. 2 Sprigs of cilantro, chopped
  30. 2 tablespoons + more as per your choice (I added a lot) Butter, melted
  31. Salt as per need
  32. 1 teaspoon sugar
  33. 1/4th Cup Milk
  34. 1 teaspoon Kasoori Methi

Instructions

  1. Wash the chicken pieces thoroughly. (I used chicken with bones,you can go for boneless too.) Add all the ingredients mentioned under "For Marination" to a mixing bowl, then add the chicken pieces.
  2. Mix well,so that all the ingredients are coated on to the chicken pieces well. Keep the marinated chicken for 15 minutes. Meanwhile preapre the 1st Masala.
  3. In a heavy bottom pan, add the butter, then add onion, tomato, cashewnuts, kasoori methi and peppercorns. Fry them on a medium flame till the onions are brown and pulpy.
  4. Keep this aside to cool. When cooled grind them with milk to a smooth paste.
  5. In the same pan,add the marinated chicken pieces. Do not add any oil or butter and roast them on a high flame till they are cooked and the outer skin is slightly charred. Make sure you do not burn the chicken pieces. (You can do this step using an oven as well)
  6. When done,take all the pieces on a plate and let them cool. Now, prepare the 2nd Masala.
  7. In the same pan, add butter and add all ingredients mentioned under the 2nd Masala. Fry them on low flame till they are fragrant. Let the masala cool.
  8. When cooled, grind to a smooth paste by adding a little water. Now, shred the chicken pieces. You can retain the bones in the gravy or discard them.
  9. In the same pan, add butter(here I have added 2 tablespoons). To this add chopped cilantro, fry for a minute, then add the 1st masala.
  10. Fry the masala for 1/2 a minute then add another tablespoon butter. Again fry this for 1/2 minute. When the oil starts separating, add the 2nd masala.
  11. Add salt and sugar. Mix it once and add the shredded chicken.
  12. Add milk or water as per choice to make gravy. (I used 1/4th cup milk.) Here I added another tablespoon butter(optional). Mix once.
  13. Add kasoori methi. Mix once. Do not cook this for long. Let it cook for about a minute and turn off the gas.
  14. Serve it with Kulcha / Naan/ Roti/Rice.

Reviews (10)  

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Nitin Singh
Aug-12-2017
Nitin Singh   Aug-12-2017

Naseem Morbiwala
Jul-02-2016
Naseem Morbiwala   Jul-02-2016

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