Butter Chicken
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.
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
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 2 · Marinate30 min
Marinate Chicken Cover the bowl and let the chicken marinate for 30 minutes.
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
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 for .
Step 3: Shallow Fry Chicken
Heat 1 tbsp butter in a pan over medium flame. Place the 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. 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. 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 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.
From this CreatorMore from she cooks
Other recipes converted from she cooks's cooking videos.
Oats Idli with Chettinad Tomato Chutney
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Medium
Mysore Masala Dosa – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
18 hr
Difficulty Level
Medium
Butter Chicken - North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Chicken Curry - Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Paneer Butter Masala - Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Paneer Butter Masala
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Spicy chicken / Spicy fried chicken
Cuisine
Indian · South Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Sofiyani White Chicken Biryani
Cuisine
Indian · Mughlai
Prep + Cook Time
2 hr 55 min
Difficulty Level
Medium
Chicken Angara
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 45 min
Difficulty Level
Medium
Vegetable Tahari (Spiced Rice with Vegetables)
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Vegetable Biryani – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...