Name: Butter Chicken – North Indian Style
Prep time: 17 min
Cook time: 40 min
Total time: 87 min
Yield: 4 People
Cuisine: Indian
Ingredients: 500 gms Boneless Chicken; 1 tbsp Ginger Garlic Paste; 2 tbsp Hung Curd; 1 Juice of 1 Lemon; 1 tbsp Kashmiri Chilli Powder; 1 tsp Garam Masala; 1 tsp Salt; 2 tbsp Butter; 2 tbsp Oil; 3 med. Onion; to taste Salt; 10 pods Garlic; 1" Ginger; 4 Kashmiri Red Chillies; 15-20 Cashew Nuts; 3 large Tomatoes; 1/4 cup Water; 2 tsp Garam Masala; 2 tsp Cumin Powder; 1 tsp Coriander Powder; 2 tbsp Butter; 2 tsp Kashmiri Chilli Powder; as prepared Ground Masala Paste; as prepared Fried Chicken; 1/2 cup Fresh Cream; 1 tsp Crushed Kasuri Methi; for garnish Coriander Leaves

Ready in

87 mins

Cuisine

Indian · North Indian

Prep Time

17 min

Cook Time

40 min

Serving

4 People

Calories / Serving

~500 kcal

Recipe by She Cooks on YouTube

Summary

A rich and creamy North Indian chicken curry, Butter Chicken features tender marinated chicken pieces cooked in a luscious tomato-based gravy. Infused with aromatic spices and finished with butter and fresh cream, it's a popular and flavorful dish perfect for dinner.

Adjust servings

Tap an ingredient to mark it ready0 of 27 ready

All Ingredients - For Marination

Boneless Chicken 500 gms
Ginger Garlic Paste 1 tbsp
Hung Curd 2 tbsp
Juice of 1 Lemon 1
Kashmiri Chilli Powder 1 tbsp
Garam Masala 1 tsp
Salt 1 tsp

All Ingredients - For Gravy Base

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
Water 1/4 cup
Garam Masala 2 tsp
Cumin Powder 2 tsp
Coriander Powder 1 tsp

All Ingredients - For Curry

Butter 2 tbsp
Kashmiri Chilli Powder 2 tsp
Ground Masala Paste as prepared
Fried Chicken as prepared
Fresh Cream 1/2 cup
Crushed Kasuri Methi 1 tsp
Coriander Leaves for garnish

Tools You'll Need

Pan
Blender
Bowl

Spice level: FieryFor chiliheads only — taste before serving.

From:GingerKashmiri chiliGaram masalaRed chiliChili powder

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

DairyNuts

Step-by-Step Instructions

Step 1: Marinate Chicken

In a bowl, combine 500 gms boneless chicken, 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 all ingredients well until the chicken is evenly coated. for .

Step 2: Sauté Aromatics for Gravy Base

Heat 2 tbsp butter and 2 tbsp oil in a pan. Add 3 medium sliced onions and salt to taste. the onions until they turn translucent, which should take approximately .

Step 3: Add Spices and Tomatoes

To the onions, add 10 garlic pods, 1 inch ginger, 4 Kashmiri red chilies, and 15-20 cashew nuts. for . Then, add 3 large chopped tomatoes and for .

Step 4: Add Dry Spices and Cook

Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder to the pan. for . Pour in 1/4 cup of water, cover the pan, and cook until the tomatoes turn soft. This step should take about . Once cooked, remove from heat and allow the mixture to cool down.

Step 5: Blend Gravy Base

Transfer the cooled gravy base mixture to a blender. Add water as required to achieve a smooth consistency. Blend until a fine, smooth paste is formed.

Step 6: Fry Marinated Chicken

In a separate pan, heat 2 tbsp oil. Add the chicken pieces and fry for until they are cooked through and have a slight browning on the outside. Once fried, remove the chicken from the pan and keep it aside.

Step 7: Prepare the Curry Base

Using the same pan, on a low flame, melt 2 tbsp butter. Add 2 tsp Kashmiri chilli powder and mix it well with the melted butter.

Step 8: Combine Gravy and Chicken

Add the previously ground masala paste to the pan and mix it thoroughly with the butter and chilli powder. Then, add the fried chicken pieces and 1/2 cup fresh cream. Mix all ingredients gently to combine.

Step 9: Simmer the Curry

Cover the pan and let the curry on low flame for . This allows the flavors to meld together and the chicken to become even more tender.

Step 10: Garnish and Serve

Once the curry has , sprinkle 1 tsp of crushed Kasuri Methi and fresh coriander leaves over it for garnish. Serve the delicious Butter Chicken hot.

Pro Tips

• Ensure onions are translucent before adding other ingredients for a smooth gravy.

• Blend the gravy base thoroughly for a creamy texture.

• Simmer the curry on low flame to allow flavors to meld and chicken to become tender.

Variations

• For a spicier kick, increase the amount of Kashmiri chilli powder or add a pinch of regular red chilli powder.

• Use chicken with bones for a richer flavor and texture.

• Add a teaspoon of sugar to balance the tanginess of tomatoes, if preferred.

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Butter Chicken – North Indian Style