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Butter Chicken Recipe | How To Make Butter Chicken


Butter Chicken is the most popular dish all over the world and everyone’s favorite. So now here we learn how to make butter chicken or butter chicken recipe.

What is Butter Chicken ?

Butter chicken is set up with marinated chicken that is first flame broiled and afterward served in a rich sauce (a.k.a. curry) made with tomato, butter, and an extraordinary flavor mix as a base.

Not at all like most Indian curries where the arrangement of the base beginnings with a mix of onion and a ginger garlic glue cooked in oil, butter chicken uses tomato as a base and is cooked in spread, giving it a marginally sweet flavor. Cashews and almonds add to the pleasantness and extravagance of the dish.

The foundations of butter chicken are just as later as the 1950s, when it was grown inadvertently by the chef of famous restaurant Moti Mahal in Delhi, the capital of India. For chef Kundan Lal Gujral, it was a common practice to to throw in butter, tomatoes, and extra baked chicken into a pot to utilize the extras.

Much to his dismay that this dish would turn into their blockbuster and set them up for life. Presently the recipe is adapted by restaurants across the world, however it’s actually a “unique event” dish in Indian homes.

Also Read : Fish Tikka Recipe | How To Make Fish Tikka At Home

The Spices For Butter Chicken

Kashmiri Lal Mirch: Butter chicken gets its bright color and its name from Kashmiri Lal Mirch, a variety of red chile from the northern region of Kashmir. I usually buy mine from our local Indian store but online retailers carry great varieties, too. (To cheat, though, if you can’t find this spice, add a couple drops of red food coloring to brighten up the dish.)

Kasuri Methi: The real unsung hero in this symphony of spices is kasuri methi, a variety of fenugreek leaves. It’s added to the dish in a very small amount, but its earthy flavor balances the richness of cream and the depth of spices used in the dish. Takes the dish to up to a whole different level.

If you have a local Indian grocery, it should carry this spice. These days, major supermarkets including Whole Foods and Safeway also carry it.

Ginger Garlic Paste: Traditionally, freshly grated ginger and garlic are used for the paste but if you’d like to speed up the process you can also buy a jar of ginger garlic paste from a local specialty food store or order one online, such as Rani Ginger Garlic paste.

Also Read : Easy KFC Style Fried Chicken Recipe

Indian Butter Chicken Recipe

butter chicken how to make

Butter Chicken Recipe

1. Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.

Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

2. Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.

3. Cook the chicken: Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.

Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.

Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

4. Start making the sauce: Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.

Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.

Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

Also Read : Homemade Chicken Fried Rice Recipe

5. Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

6. Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.

As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

7. Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.

8. Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.

You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.


For the chicken and marinade:

  • 1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
  • 1/4 cup full-fat plain yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon dried coriander
  • 1 teaspoon Kashmiri Lal Mirch
  • 1 teaspoon cumin
  • Salt to taste

For the sauce:

  • 8 to 10 whole almonds
  • 8 to 10 whole cashews
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon sugar
  • 1 (15-ounce) can canned diced tomatoes
  • 2 tablespoons dried coriander
  • 1 1/2 teaspoons ground Garam Masala
  • 1/2 teaspoon ground Kashmiri Lal Mirch
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup heavy cream
  • 1/2 tablespoon Kasuri Methi

This is How To Make Butter Chicken…

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