Name: Butter Chicken – Indian Style
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 1 kg Chicken; 2 tbsp Vinegar; 1.5 tbsp Red Chili Powder; 1 pinch Food Color; 1 tsp Salt; 2 tbsp Ginger-Garlic Paste; 1 cup (200g) Yogurt; from 1 lemon Lemon Juice; 4 tbsp Oil; 2 tbsp (28g) Butter; 3 large, sliced (approx. 300g) Onions; 5 medium, chopped (approx. 400g) Tomatoes; 1 tsp (2-3 green cardamom, 4-5 cloves, 1-inch cinnamon stick, 1/2 tsp black peppercorns) Whole Garam Masala; 1/4 cup (30-40g) Cashews; 2 tbsp Ginger-Garlic Paste; 1 tsp (or to taste) Salt; 1 tbsp Red Chili Powder; 0.5 tsp Turmeric Powder; 1 cup Oil (for frying chicken); 0.5 cup (100ml) Amul Cream; 1 tbsp Kasuri Methi (dried fenugreek leaves); 2 tbsp (28g) Butter; 1 small piece Charcoal; 1 tsp Butter (for smoke)

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

50 min

Serving

4-6 People

Calories / Serving

~550 kcal

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.

Adjust servings

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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

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

dairynuts

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 marinate 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 sauté 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 marinated 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 simmer 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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