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Butter Chicken

Butter Chicken

Butter chicken is an Indian dish from the Punjab region. This dish is among the best known Indian foods all over the world. It is a full flavored dish that complements the chicken well. Enjoy the classic creaminess of the dish with this butter chicken recipe.

Servings: 4 Meal Type: Non Vegetarian Region: Punjab Preparation Time: 60 mins Cooking Time: 30 mins Author: Zebi Zubair


  • Ingredients for Marination:
  • 500 g Chicken pieces
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/2 teaspoon Orange Color
  • 1 teaspoon Red Chilli powder
  • 2 tablespoon Butter
  • 1/2 teaspoon Salt
  • Ingredients for Gravy:
  • 1 cup Onion paste
  • 1/2 tablespoon Ginger paste
  • 1/2 tablespoon Garlic paste
  • 1 piece Black Cardamom (Bari Elaichi)
  • 3 piece Green Cardamom (Hari Elaichi)
  • 2 piece Black Pepper (Kali Mirch)
  • 2 piece Cloves (Laung)
  • 1/2 inch Cinnamon (Daal Cheeni)
  • 1/2 inch Mace (Javetri)
  • 1 teaspoon Kashmiri Mirch powder
  • 1 teaspoon Red Chili powder
  • 1/2 cup Milk
  • 50 g Butter
  • 1/2 cup Tomato puree
  • 3 tablespoon Cream
  • 1/2 tablespoon Dry Fenugreek Leaves (Kasoori Methi)
  • 1/2 teaspoon Sugar or Honey
  • Salt to taste
  • 1/2 cup Oil


Method for Marination:

1. In a large bowl mix Chicken pieces with Ginger-Garlic paste, orange color, red chili powder & salt. Mix properly so that the Chicken is evenly coated. Set aside for 60 minutes.

2. Heat butter in a shallow pan and fry the marinated Chicken pieces. Cover and leave until all water is dried. Keep stirring in between so that Chicken is properly cooked.

Method for Gravy:

1. Mix Onion paste, Ginger-Garlic paste, Kashmiri Mirch powder, Red Chili powder, and all whole spices. Blend with 1 tbsp water to make paste.

2. Heat oil in a deep vessel. Add half butter, paste of above spices. Cook till oil is separated. Add milk slowly and keep bhuno it. Mix tomato puree and bhuno it.

3. Finally add 2 tbsp Cream and mix properly. Add fried Chicken pieces, ½ cup water, salt, sugar/honey and kasoori methi and remaining butter. Cook on low flame for about five minutes.

4. Garnish with remaining cream and butter cubes.

5. Serve hot!

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