Butter Chicken – North Indian Style
Summary
- Indulge in the rich and creamy flavors of this classic North Indian Butter Chicken. Tender boneless chicken pieces are marinated in a blend of aromatic spices and yogurt, then cooked in a luscious tomato-based gravy enriched with cashews, cream, and butter. Perfect for a comforting and flavorful meal.
All Ingredients - For Chicken Marinade
- Boneless chicken 500 g
- Salt 1 tsp
- Chilli powder 1.5 tbsp
- Garam masala powder 1 tbsp
- Ginger garlic paste 1 tbsp
- Lemon juice 1 tbsp
- Hung curd 3 tbsp
- Mustard oil 1 tsp
- Dried fenugreek (Kasoori Methi) 1 tsp
All Ingredients - For Gravy Base
- Oil 2 tbsp
- Black cardamom 2 pods
- Cinnamon stick 1 inch piece
- Star anise 1
- Green cardamom 3 pods
- Whole black pepper 6-8 corns
- Bay leaves 2
- Chopped onion 1 large (sliced)
- Cashews 10-12 whole
- Ginger garlic paste 1 tbsp
- Tomato paste 1.5 cups
- Water 1.5 cups
All Ingredients - For Finishing
- Butter 3 tbsp
- Sugar 1 tsp
- Salt to taste
- Cream 0.5 cup
- Dried fenugreek (Kasoori Methi) 1 tsp
Tools You'll Need
- Pan
- Bowl
- Strainer
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 1 · Rest30 min
…ed fenugreek. Mix everything well until the chicken is evenly coated. Let it rest for 30 minutes.
Don't have an ingredient? Try these swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
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)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
Add boneless chicken pieces to a bowl. Add salt, chilli powder, garam masala powder, ginger garlic paste, lemon juice, hung curd, mustard oil, and dried fenugreek. Mix everything well until the chicken is evenly coated. for .
Step 2: Prepare the Gravy Base
Heat 2 tablespoons of oil in a pan. Add black cardamom, cinnamon stick, star anise, green cardamom, whole black pepper, and bay leaves. for about until fragrant. Add the sliced chopped onion and cashews, and cook until the onions turn translucent, about .
Step 3: Cook Tomatoes and Blend
Add 1 tablespoon of ginger garlic paste and cook for . Then add 1.5 cups of tomato paste and 1 cup of water. Mix well and cook until the tomatoes soften and the mixture thickens, about . Let it cool slightly, then blend the mixture into a smooth paste. Strain the blended paste through a fine-mesh sieve into a bowl, adding 0.5 cup of water as needed to push through all the liquid, ensuring a smooth gravy.
Step 4: Cook the Chicken
Heat 2 tablespoons of oil in a clean pan. Add the chicken pieces and cook them until they are well browned and cooked through, about . Cover with a lid for a few minutes to ensure even cooking.
Step 5: Combine and Simmer
Add 3 tablespoons of butter to the cooked chicken and let it melt. Pour the strained gravy base into the pan with the chicken. Add 1 teaspoon of sugar and salt to taste. Mix well. Stir in 0.5 cup of cream and mix until fully incorporated. Finally, sprinkle 1 teaspoon of dried fenugreek (Kasoori Methi) and stir.
Step 6: Serve
Serve the hot Butter Chicken in a bowl, garnished with a swirl of cream and a sprinkle of dried fenugreek.
Pro Tips
• Marinating the chicken for at least 30 minutes (or longer, up to overnight) enhances its flavor and tenderness.
• Straining the gravy after blending ensures a silky smooth texture, characteristic of authentic Butter Chicken.
• Adjust chili powder and sugar to your preferred level of spice and sweetness.
Variations
• For a spicier kick, add green chilies along with the ginger garlic paste in the gravy.
• To make it richer, add a tablespoon of ghee along with the butter at the end.
• Serve with naan, roti, or basmati rice.
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