Delhi Jama Masjid Style Butter Chicken

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~500 kcal
Adjust Servings
Measurements
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All Ingredients

For Chicken Marinade

All Ingredients

For Final Assembly

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Marinate the Chicken

    In a large bowl, add the chicken pieces. Season with 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon black pepper powder, 1 teaspoon dried fenugreek leaves, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 2 tablespoons ginger-garlic paste. Mix well to coat all chicken pieces evenly. Add 1/2 cup yogurt and mix thoroughly until the chicken is fully coated. Let it for at least , or preferably longer.

  2. Cook the Chicken

    Heat water in a large pan until it comes to a boil. Carefully add the chicken pieces to the boiling water. Cover the pan with a lid and cook the chicken for approximately , or until it is tender and cooked through.

  3. Fry the Chicken

    Once the chicken is cooked, drain it from the water. In a separate pan, heat a small amount of oil or butter. Add the cooked chicken pieces and fry them over medium-high heat for , turning occasionally, until they are golden brown and slightly crispy on all sides.

  4. Assemble the Butter Chicken

    Transfer the fried chicken pieces to a clean bowl. Pour 1/2 cup of cream over the chicken. Sprinkle with 1/2 teaspoon black pepper powder and 1 teaspoon dried fenugreek leaves. Finally, pour 1/4 cup of melted butter over the chicken. Mix everything gently until the chicken is well coated with the creamy, buttery sauce.

  5. Serve

    Serve the Delhi Jama Masjid Style Butter Chicken hot with naan, roti, or rice.

Before You Cook

Helpful details before you start
Spice LevelHot
Chili powder · Black pepper · Garam masala · Ginger
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 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 Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • 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)
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Use boneless chicken thighs or

    Use boneless chicken thighs or breasts for a quicker cooking time and easier eating.

  • Add a touch of honeyCustomise

    Add a touch of honey or sugar to the final sauce for a slightly sweeter taste, typical of some butter chicken variations.

Helpful Tips

Small details that can improve the final result.

  • PreparationFor Best Results

    Marinate the chicken for at least 2-4 hours, or overnight in the refrigerator, to allow the flavors to penetrate deeply.

  • Flavour tipAdjust the Amount of Red

    Adjust the amount of red chili powder and black pepper according to your preferred spice level.

  • TipEnsure the Chicken Is Cooked

    Ensure the chicken is cooked through but still juicy before frying to prevent it from drying out.

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