Butter Chicken – Indian Style
Recipe Summary
- This video demonstrates how to prepare a rich and creamy Butter Chicken, a classic North Indian dish. It involves marinating chicken, frying it, and then simmering it in a flavorful tomato-onion gravy with cream and butter, finished with a smoky charcoal infusion.
All Ingredients - For Chicken Marinade
- Chicken 1 kg
- Vinegar 2 tbsp
- Red Chili Powder 1.5 tbsp
- Food Color 1 pinch
- Salt 1 tsp
- Ginger-Garlic Paste 2 tbsp
- Yogurt 1 cup (200g)
- Lemon Juice from 1 lemon
All Ingredients - For Gravy Base
- Oil 4 tbsp
- Butter 2 tbsp (28g)
- Onions 3 large, sliced (approx. 300g)
- Tomatoes 5 medium, chopped (approx. 400g)
- Whole Garam Masala 1 tsp (2-3 green cardamom, 4-5 cloves, 1-inch cinnamon stick, 1/2 tsp black peppercorns)
- Cashews 1/4 cup (30-40g)
- Ginger-Garlic Paste 2 tbsp
- Salt 1 tsp (or to taste)
- Red Chili Powder 1 tbsp
- Turmeric Powder 0.5 tsp
All Ingredients - For Finishing
- Oil (for frying chicken) 1 cup
- Amul Cream 0.5 cup (100ml)
- Kasuri Methi (dried fenugreek leaves) 1 tbsp
- Butter 2 tbsp (28g)
- Charcoal 1 small piece
- Butter (for smoke) 1 tsp
Tools You'll Need
- Pot
- Pan
- Blender
- Mixing bowl
- Bowl
Plan Ahead
Up to 3 hrs of hands-off time you can shift to earlier.
- Step 1 · Overnight3 hrs
…e and mix again. Cover the bowl and let it marinate for 3-4 hours (or overnight) in the refrigerator.
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 Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare and Marinate Chicken
Wash the chicken thoroughly with vinegar. In a large bowl, add the washed chicken, red chili powder, food color, salt, ginger-garlic paste, and yogurt. Mix well to coat all chicken pieces. Squeeze in lemon juice and mix again. Cover the bowl and let it for (or overnight) in the refrigerator.
Step 2: Prepare Gravy Base
Heat oil in a large pot. Add 2 tablespoons of butter and let it melt. Add the sliced onions and until they turn translucent and light golden brown, about . Add the chopped tomatoes, whole garam masala (peppercorns, cloves, cardamom, cinnamon stick), cashews, ginger-garlic paste, salt, red chili powder, and turmeric powder. Mix well and cook until the tomatoes soften and the mixture is well combined, about .
Step 3: Blend the Gravy Base
Allow the cooked gravy base mixture to cool slightly. Transfer it to a blender and blend until a smooth paste is formed. Set aside.
Step 4: Fry the Marinated Chicken
Heat about 1 cup of oil in a separate pan for frying. Once hot, carefully add the chicken pieces in batches. Fry the chicken until it is golden brown and crispy on all sides, ensuring it is cooked through. Remove the fried chicken and set aside.
Step 5: Combine Gravy and Chicken
In the same large pot used for the gravy base (or a clean one), heat a little oil if needed. Add the blended gravy paste and cook for , stirring occasionally, until the oil starts to separate. Pour in the Amul cream and mix well. Add the fried chicken pieces to the gravy. Cover and for on low heat, allowing the chicken to absorb the flavors.
Step 6: Finish with Kasuri Methi and Butter
Uncover the pot and add kasuri methi. Stir well. Add 2 tablespoons of butter on top and let it melt into the gravy.
Step 7: Smoke the Butter Chicken
Place a small, heatproof bowl in the center of the butter chicken. Place a hot, burning piece of charcoal in the bowl. Drizzle 1 teaspoon of butter over the hot charcoal to create smoke. Immediately cover the pot with a lid to trap the smoke and infuse the butter chicken with a smoky flavor for . Remove the charcoal bowl before serving.
Pro Tips
• Marinating the chicken for 3-4 hours or overnight enhances flavor and tenderness.
• Ensure the gravy base is blended smoothly for a creamy texture.
• Adjust spice levels according to your preference.
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