Butter Chicken

Butter Chicken

Butter chicken is a creamy gravy dish very much popular Northern India and Is an authentic Punjabi dish. Butter Chicken is best served with Garlic naan and Lacha parantha.



Chicken half kg

Ginger garlic paste 1tbsp

Red chili powder half tbsp

Yogurt hung curd  2tbsp

Garam masala 3/4 tbsp

Turmeric powder 1/4 tbsp

Salt as per taste.

Oil 1tbsp

‌Onion clubbed 1cup

‌Chopped Tomato 2cup

‌Cashew 10-12pcs

‌Garam masala 1tbsp

‌Cloves 2-3pcs

Dried ‌Kasuri methi 1/2tbsp

‌Dalchini 1/2tbsp

‌Green Cardamom 2-3

‌Bay leaf 2pcs

‌Coriander powder 1tbsp

‌Garam masala 1tbsp

Kashmiri red chili 1tbsp

‌Butter 100 gms

  • In a bowl mix red chili powder salt turmeric powder garam masala, garlic ginger and marinate the same on chicken.
  • ‌To get juicy chicken rest marinated chicken in the fridge at least for one hour. For better results keep it in the fridge overnight. 
  • Now add oil to a pan and cook the marinated chicken for 15 minutes or until it takes some brown marks.
  • Now on the other side Heat the pan on gas and after heating put butter and fry onions make sure it doesn’t change color.
  • Put tomato chopped with salt
  • Add chili powder, Garam masala, coriander powder, and cashews saute till fried
  • Take the pan off the gas and let this be cool and blend in a jar by putting some water. Keep this mixture in a separate bowl
  • Again put the pan on gas and some butter in it with cinnamon, cloves, bay leaf and cardamon for a minute and put ginger garlic paste and fry till it’s raw smell goes
  • Now add marinated chicken in a pan on high flame till masala dries up.
  • Put gravy in the pan and water as per requirement
  • Cook till the chicken is tendered in soft and add Kasuri methi and a pinch of garam masala at last.

Butter chicken is ready to serve by garnishing with coriander leaves and green chilly cut in two Pcs.

Also, read Paneer Lababdar, Dal Makhni, Rajma Masala

Related posts

Leave a Comment