Butter Chicken


For the marination

  • 1 kg, chicken, boneless, cut in cubes
  • 1tsp, turmeric powder
  • 4tbsp, yoghurt
  • 2tsp, ginger paste
  • 3tsp, garlic paste
  • 2tsp, red chilly (Kashmiri) powder
  • 2tsp, cumin powder
  • 1 ½ tsp, garam masala powder
  • salt, as per taste

For the sauce

  • 3 tbsp, butter
  • 3 tbsp, oil
  • 25 nos. cashew nuts
  • 4, large, onions sliced
  • 4, large, tomatoes, slices
  • 1 inch, ginger, chopped
  • 12, garlic cloves, chopped
  • 1 tsp, garam masala powder
  • 2tsp, red chilly (Kashmiri) powder
  • 2 cups, coconut milk
  • 2 tbsp, malt vinegar
  • 1 tbsp, sugar
  • salt, as per taste

For tempering the sauce

  • 2 tbsp, butter
  • 2 tbsp, oil
  • 7, cloves
  • 2, bay leaves
  • 5, cinnamon sticks
  • 1 tsp, fenugreek dry leaves (Kasuri methi) crush
  • 1 cup, cream



Cut the chicken into cubes wash and drain the water. Marinate the chicken with ginger and garlic paste, yoghurt, Kashmir red chilly powder, cumin powder, garam masala, turmeric powder and salt. Keep overnight. Take a pan and add enough butter and oil to fry. When the butter has melted and hot, add the marinated chicken pieces and fry. Keep aside.


Now in the same pan, add oil and butter. Add the sliced onions and saute till the onions are light brown in colour. Add the chopped ginger, garlic, cashew nuts and chopped tomatoes; saute. Add salt and keep on low flame so that onion and tomatoes turn soft. With the flame still low, add Kashmir red chilly powder, cumin powder, garam masala, malt vinegar and sugar. Saute this mixure. Add the coconut milk and ½ a cup of water. Cover the dish and continue to cook on low flame till the onions and tomatoes are soft and the liquid has reduced to about half its quantity. Rest this to cool and grind to paste.

Tempering the sauce

Take another pan, add butter and full spices (cloves, bay leaves and cinnamon sticks). When you start to get an aroma of the spices, add the ground paste and saute. Add the fried chicken pieces and again saute this. After this, add 34 cup cream from 1 cup. (Keep the remaining cream for garnishing). Give the sauce a boil and cook till the chicken is done. Finally, add the crushed fenugreek leaves and mix well.

Dish out the butter chicken and garnish again with remaining cream and 2 pinches of fenugreek leaves (kasuri methi). Serve this dish with rice, naan or paratha.

Maiche Jewan Written by:

Maiche Jewan is a culinary website with traditional home made recipies.

comments powered by Disqus