Name: Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Yield: 3-4 People
Cuisine: Indian
Ingredients: 500 gms Boneless chicken; 1/4 cup Curd; 1 tsp Lemon juice; 1 tbsp Ginger garlic paste; 1 (chopped) Green chilli; 1/4 tsp Garam masala; 1/8 tsp Turmeric powder; 1/4 tsp Cumin powder; 1/2 tbsp Kashmiri chilli powder; to taste Salt; 2 tbsp Butter; 1/2 Star anise; 1 (crushed) Black cardamom; 3 Green cardamom; 2-3 Cloves; 1 inch Cinnamon; 1/4 tsp Cumin seeds; 1 (chopped) Onion; 1 tsp Ginger garlic paste; 1/4 tsp Garam masala; 1/2 tsp Coriander powder; 1/2 tbsp Kashmiri chilli powder; 1 cup Tomato puree; 1/2 tsp Sugar; to taste Salt; as required (for blending) Water; 1/4 cup (for pan) Water; 1/2 tsp Kasuri methi; 3 tbsp Fresh cream; for garnish Coriander leaves

Ready in

75 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

3-4 People

Calories / Serving

~500 kcal

Recipe by she cooks on YouTube

Recipe Summary

A rich and creamy Indian curry, Butter Chicken features tender boneless chicken pieces marinated in yogurt and spices, shallow-fried, and then simmered in a luscious tomato-based gravy. This classic dish is known for its mild sweetness, buttery texture, and aromatic blend of spices, making it a popular choice for a comforting meal.

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Tap an ingredient to mark it ready0 of 30 ready

All Ingredients - For Marinating Chicken

Boneless chicken 500 gms
Curd 1/4 cup
Lemon juice 1 tsp
Ginger garlic paste 1 tbsp
Green chilli 1 (chopped)
Garam masala 1/4 tsp
Turmeric powder 1/8 tsp
Cumin powder 1/4 tsp
Kashmiri chilli powder 1/2 tbsp
Salt to taste

All Ingredients - For Gravy

Butter 2 tbsp
Star anise 1/2
Black cardamom 1 (crushed)
Green cardamom 3
Cloves 2-3
Cinnamon 1 inch
Cumin seeds 1/4 tsp
Onion 1 (chopped)
Ginger garlic paste 1 tsp
Garam masala 1/4 tsp
Coriander powder 1/2 tsp
Kashmiri chilli powder 1/2 tbsp
Tomato puree 1 cup
Sugar 1/2 tsp
Salt to taste
Water as required (for blending)
Water 1/4 cup (for pan)
Kasuri methi 1/2 tsp
Fresh cream 3 tbsp
Coriander leaves for garnish

Tools You'll Need

Pan
Blender
Bowl

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Chicken Marinade

In a bowl, combine 500 gms boneless chicken, 1/4 cup curd, 1 tsp lemon juice, 1 tbsp ginger garlic paste, 1 chopped green chilli, 1/4 tsp garam masala, 1/8 tsp turmeric powder, 1/4 tsp cumin powder, 1/2 tbsp kashmiri chilli powder, and salt to taste. Mix well to coat the chicken thoroughly.

Step 2: Marinate Chicken

Cover the bowl and let the chicken marinate for .

Step 3: Shallow Fry Chicken

Heat 1 tbsp butter in a pan over medium flame. Place the marinated chicken pieces in the pan and shallow fry for until golden brown on one side.

Step 4: Flip and Fry

Flip the chicken pieces and fry for another until cooked through and browned on all sides.

Step 5: Set Aside Chicken

Remove the fried chicken pieces from the pan and keep them aside.

Step 6: Sauté Whole Spices

In the same pan, add another 1 tbsp butter. Once melted, add 1/2 star anise, 1 crushed black cardamom, 3 green cardamoms, 2-3 cloves, 1 inch cinnamon, and 1/4 tsp cumin seeds. Sauté for about until fragrant.

Step 7: Sauté Onions and Ginger Garlic Paste

Add 1 chopped onion and 1 tsp ginger garlic paste to the pan. Sauté for until the onions turn translucent and light golden.

Step 8: Add Ground Spices

Add 1/4 tsp garam masala, 1/2 tsp coriander powder, and 1/2 tbsp kashmiri chilli powder to the pan. Mix well and cook for about until fragrant.

Step 9: Cook Tomato Puree

Pour 1 cup tomato puree into the pan. Add 1/2 tsp sugar and salt to taste. Mix thoroughly.

Step 10: Simmer Gravy Base

Cook the tomato puree mixture on a low flame for , stirring occasionally, until the oil separates from the mixture and it thickens.

Step 11: Remove Whole Spices

Carefully remove the whole spices (star anise, black cardamom, green cardamom, cinnamon, cloves) from the cooked gravy base.

Step 12: Blend Gravy

Transfer the cooked gravy base to a blender. Add water as required to achieve a smooth consistency. Blend until smooth.

Step 13: Combine Gravy and Chicken

Transfer the blended smooth gravy back to the pan. Add 1/4 cup water and mix well. Bring to a gentle simmer on low flame. Add the shallow-fried chicken pieces to the gravy.

Step 14: Final Simmer

Cook the chicken in the gravy for , allowing the flavors to meld.

Step 15: Finish with Kasuri Methi and Cream

Crush 1/2 tsp kasuri methi between your palms and sprinkle it over the curry. Add 3 tbsp fresh cream and mix gently.

Step 16: Garnish and Serve

Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

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