Butter Chicken
An authentic non-vegetarian recipe from Punjab, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Chicken (bone-in or boneless)
100g Yogurt
15ml Lemon juice
8g Kashmiri red chilli powder
30g Ginger-garlic paste
60g Butter
20ml Oil
2piece Onion
4piece Tomatoes
20g Cashew nuts
80ml Fresh cream
5g Garam masala
8g Coriander powder
5g Cumin powder
3g Turmeric powder
5g Dried fenugreek leaves (kasuri methi)
5g Sugar
8g Salt
15g Fresh coriander leaves
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate chicken with yogurt, lemon juice, half the ginger-garlic paste, Kashmiri red chilli powder, turmeric, and salt. Rest for at least 30 minutes (overnight for best results).
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Grill or pan-fry the marinated chicken on high heat until slightly charred on the outside. Set aside.
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In a heavy pan, heat 1 tbsp butter and oil. Add sliced onions and cook until golden brown, about 8 minutes.
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Add remaining ginger-garlic paste and sauté for 2 minutes until raw smell disappears.
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Add chopped tomatoes and cashew nuts. Cook on medium heat for 10 minutes until tomatoes are completely soft and mushy.
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Let the mixture cool slightly, then blend to a smooth purée. Pass through a sieve for a silky sauce.
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Return the sauce to the pan. Add coriander powder, cumin powder, and remaining Kashmiri chilli powder. Cook for 3 minutes.
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Add the grilled chicken pieces and mix well. Simmer for 10 minutes so chicken absorbs the sauce.
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Stir in fresh cream, remaining butter, sugar, and crushed kasuri methi. Simmer on low heat for 5 minutes.
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Adjust salt and garnish with fresh coriander and a swirl of cream. Serve hot with naan or steamed basmati rice.
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Chef's Tips
Kashmiri red chilli powder gives the signature deep red colour without excessive heat — don't substitute with regular chilli powder
Charring the chicken before adding to the sauce is what separates restaurant-style butter chicken from home versions
Cashews in the sauce add body and a subtle sweetness — you can also use blanched almonds
Kasuri methi (dried fenugreek) added at the end is the secret ingredient that gives butter chicken its distinctive aroma
About This Dish
Butter Chicken is a traditional non-vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kashmiri red chilli powder gives the signature deep red colour without excessive heat — don't substitute with regular chilli powder - Charring the chicken before adding to the sauce is what separates restaurant-style butter chicken from home versions - Cashews in the sauce add body and a subtle sweetness — you can also use blanched almonds - Kasuri methi (dried fenugreek) added at the end is the secret ingredient that gives butter chicken its distinctive aroma
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium