Butter Chicken - Indian Style
For Chicken Marinade
For Gravy Base
For Final Gravy & Garnishing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate the Chicken
In a bowl, add 0.5 kg boneless chicken. Add 1 tbsp tandoori masala, 1 tbsp salt, 100 ml yogurt, juice of half a lemon, and 1 tbsp ginger garlic paste. Mix thoroughly until the chicken is fully coated. Set aside to for at least .
Prepare Gravy Base and Fry Chicken Simultaneously
Place two pans on the stove. In the first pan (for gravy base), add 2-3 tbsp olive oil. Once hot, add the roughly sliced 1 medium onion, 3 medium tomatoes, 4-5 dried Kashmiri red chillies, 15-20 cashews, 15 black pepper, 2 inches cinnamon stick, 6-7 green cardamom, and 2-3 inches mace. Lightly these ingredients for a few minutes. Cover the pan and let it cook on medium to low heat for approximately until the vegetables soften. In the second pan (for frying chicken), add 1 tbsp olive oil and 1 tbsp unsalted butter. Once the butter melts and the pan is hot, add the chicken. Fry the chicken on high flame to the water released from the yogurt and the chicken pieces. Continue frying until the chicken is almost dry and lightly browned.
Blend the Gravy Base
Once the gravy base ingredients have softened and cooled to room temperature, transfer them to a mixer grinder. Add 2-3 sliced green chillies. Blend until a smooth paste is formed. If the paste is too thick, add a little water to achieve a creamy consistency.
Sauté Spices for Final Gravy
Using the same pan where the gravy base was prepared, add 2 tbsp olive oil and 1 tbsp unsalted butter. Once the butter melts, add 1 tbsp ginger garlic paste. the ginger garlic paste for a couple of minutes on low heat until its raw aroma disappears. Then, add 1 tbsp red chilli powder, 1 tbsp Kashmiri chilli powder, 1/2 tbsp salt, 1/2 tbsp coriander powder, and 1/4 tbsp turmeric powder. Add a splash of water to prevent the spices from burning and for another until the oil separates from the spices.
Combine and Simmer
Pour the blended gravy paste into the pan with the spices. Mix well and let it cook on medium to low heat for . Add the fried chicken pieces to the gravy. Stir in 1 tbsp fenugreek leaves (Kasuri Methi) and 1 tbsp tomato ketchup. Mix thoroughly. Add a little water (from the blender jar to rinse out any remaining paste) to adjust the consistency. Stir well and let it on low heat for , allowing the flavors to meld and the cream to fully incorporate. The oil should start separating from the gravy, indicating it's cooked.
Garnish and Serve
Once the butter chicken is fully cooked and the oil has separated, add 100 ml of fresh cream and mix it gently. Garnish with 2 tbsp of freshly chopped coriander leaves and a small knob of butter. Serve hot with naan, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Explore other cuisines like Vietnamese
Thai, Mediterranean, or Japanese.
- For a vegetarian optionDietary option
Replace chicken with paneer (Indian cheese) or tofu.
Helpful Tips
Small details that can improve the final result.
Your Notes
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