Butter Chicken - North Indian Style
For Marination
For Gravy Base
For Final Preparation
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate Chicken
In a bowl, combine 500 gms boneless chicken with 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 well to coat the chicken evenly. for .
Sauté Onions and Spices for Gravy Base
Heat 2 tbsp butter and 2 tbsp oil in a pan. Add 3 medium onions, sliced, and salt to taste. for until the onions turn translucent.
Add Aromatics and Nuts
Add 10 garlic pods, 1 inch ginger, and 4 Kashmiri red chillies to the pan. for . Then, add 15-20 cashew nuts and 3 large tomatoes, sliced. for .
Add Ground Spices to Gravy Base
Add 2 tsp garam masala, 2 tsp cumin powder, and 1 tsp coriander powder to the mixture. for to combine the spices.
Cook and Cool Gravy Base
Pour in 1/4 cup of water, cover the pan, and cook until the tomatoes turn soft. Once cooked, remove from heat and allow the mixture to cool completely.
Blend Gravy Base
Transfer the cooled mixture to a blender. Add water as required to achieve a smooth consistency, then blend until it forms a fine masala paste.
Fry Marinated Chicken
In a clean pan, heat 2 tbsp oil. Add the chicken pieces and fry for until they are cooked through and slightly browned. Remove the fried chicken and keep it aside.
Prepare Butter Chilli Base
In the same pan, on a low flame, add 2 tbsp butter. Once the butter has melted, add 2 tsp Kashmiri chilli powder and mix well until it forms a vibrant red base.
Combine Gravy and Chicken
Add the blended masala paste to the pan and mix it with the butter chilli base. Stir well. Then, add the fried chicken pieces and 1/2 cup fresh cream. Mix everything thoroughly.
Simmer Butter Chicken
Cover the pan and let the butter chicken on low heat for , allowing the flavors to meld and the gravy to thicken slightly.
Finish and Garnish
Remove the lid, add 1 tsp crushed kasuri methi and fresh coriander leaves for garnish. Mix gently.
Serve
Your delicious Butter Chicken is ready to be served hot with naan or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 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)
Variations
Simple ways to adapt this recipe.
- For a richer tasteCustomise
Add a pinch of sugar or honey to the gravy.
- You can use chicken thighsIngredient swap
You can use chicken thighs instead of breast for a juicier result.
- To make it veganDietary option
Replace chicken with paneer or tofu, and use plant-based cream and butter.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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