Butter Chicken
Recipe Summary
- This rich and creamy Butter Chicken recipe features tender chicken pieces marinated in yogurt and spices, then cooked in a luscious tomato-based gravy. Infused with aromatic spices and finished with fresh cream, it's a classic North Indian dish perfect for a hearty meal.
All Ingredients - For Marinade
- Boneless Chicken 500 gms
- Ginger Garlic Paste 1 tbsp
- Hung Curd 2 tbsp
- Juice of 1 Lemon
- Kashmiri Chilli Powder 1 tbsp
- Garam Masala 1 tsp
- Salt 1 tsp
All Ingredients - For Masala Paste
- Butter 2 tbsp
- Oil 2 tbsp
- Onion 3 med.
- Salt to taste
- Garlic 10 pods
- Ginger 1"
- Kashmiri Red Chillies 4
- Cashew Nuts 15-20
- Tomatoes 3 large
- Garam Masala 2 tsp
- Cumin Powder 2 tsp
- Coriander Powder 1 tsp
- Water 1/4 cup
All Ingredients - For Gravy
- Butter 2 tbsp
- Kashmiri Chilli Powder 2 tsp
- Ground Masala Paste all
- Fried Chicken all
- Fresh Cream 1/2 cup
- Crushed Kasuri Methi 1 tsp
- Coriander Leaves for garnish
Tools You'll Need
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
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: Marinate the Chicken
Add 500 gms of boneless chicken to a bowl. Add 1 tbsp ginger garlic paste, 2 tbsp hung curd, juice of 1 lemon, 1 tbsp Kashmiri chilli powder, 1 tsp garam masala, and 1 tsp salt. Mix well until the chicken is evenly coated with the marinade. for .
Step 2: Prepare the Masala Base
Heat 2 tbsp butter and 2 tbsp oil in a pan. Add 3 medium sliced onions and salt to taste. until the onions turn translucent (approximately ). Add 10 garlic pods, 1 inch ginger, and 4 Kashmiri red chillies. for . Add 15-20 cashew nuts and for . Add 3 large chopped tomatoes and for . Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder. for . Add 1/4 cup water and mix well. Cover and cook until the tomatoes turn soft (approximately ). Allow the mixture to cool completely.
Step 3: Blend the Masala Paste
Transfer the cooled masala mixture to a blender. Add water as required and blend to a smooth paste.
Step 4: Fry the Chicken
Heat 2 tbsp oil in a pan. Add the chicken pieces. Fry the chicken for until cooked through and slightly browned. Keep the fried chicken aside.
Step 5: Assemble the Gravy
In the same pan, on low flame, add 2 tbsp butter. Add 2 tsp Kashmiri chilli powder and mix well. Add the ground masala paste and give it a good mix. Add the fried chicken pieces. Add 1/2 cup fresh cream and mix well until combined. Cover and for until the gravy thickens and oil separates. Add 1 tsp crushed Kasuri Methi and garnish with coriander leaves. Mix well and serve hot.
Pro Tips
• Marinating the chicken for a longer duration (e.g., overnight) can enhance its flavor and tenderness.
• Ensure the masala paste is blended very smoothly to achieve a silky, restaurant-style gravy texture.
• Adjust the amount of Kashmiri chilli powder to control the spice level and color according to your preference.
Recipe Variations
• For a vegetarian option, replace chicken with paneer (Indian cottage cheese) or tofu.
• Add a pinch of sugar or honey to balance the tanginess of the tomatoes in the gravy.
• Garnish with fresh ginger juliennes or a swirl of extra cream for an enhanced presentation and taste.
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