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.
All Ingredients - For Marinating Chicken
Boneless chicken500 gms
Curd1/4 cup
Lemon juice1 tsp
Ginger garlic paste1 tbsp
Green chilli1 (chopped)
Garam masala1/4 tsp
Turmeric powder1/8 tsp
Cumin powder1/4 tsp
Kashmiri chilli powder1/2 tbsp
Saltto taste
All Ingredients - For Gravy
Butter2 tbsp
Star anise1/2
Black cardamom1 (crushed)
Green cardamom3
Cloves2-3
Cinnamon1 inch
Cumin seeds1/4 tsp
Onion1 (chopped)
Ginger garlic paste1 tsp
Garam masala1/4 tsp
Coriander powder1/2 tsp
Kashmiri chilli powder1/2 tbsp
Tomato puree1 cup
Sugar1/2 tsp
Saltto taste
Wateras required (for blending)
Water1/4 cup (for pan)
Kasuri methi1/2 tsp
Fresh cream3 tbsp
Coriander leavesfor garnish
⚠ 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 30 minutes.
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 3-4 minutes until golden brown on one side.
Step 4: Flip and Fry
Flip the chicken pieces and fry for another 3-4 minutes 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 1 minute 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 3-4 minutes 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 1 minute 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 8-10 minutes, 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 5 minutes, 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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