Butter Chicken is one of the most beloved Indian dishes worldwide.
With its rich, creamy tomato-based gravy and perfectly spiced chicken, it’s a comforting dish that’s surprisingly easy to make at home. Here’s how to recreate this iconic Indian recipe.
Ingredients (Serves 4):
For the Chicken:
- Chicken: 500g (boneless, cut into bite-sized pieces)
- Yogurt: 1/2 cup
- Garlic paste: 1 tbsp
- Ginger paste: 1 tbsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Garam masala: 1 tsp
- Salt: To taste
For the Gravy:
- Butter: 2 tbsp
- Onions: 2 medium, finely chopped
- Garlic: 3-4 cloves, minced
- Ginger: 1-inch piece, minced
- Tomato puree: 2 cups
- Cashew paste: 1/4 cup (soak and blend 10 cashews with water)
- Cream: 1/2 cup
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Sugar: 1 tsp (optional)
- Salt: To taste
- Spices:
- Red chili powder: 1 tsp
- Garam masala: 1 tsp
- Coriander powder: 1 tsp
Instructions:
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, garlic paste, ginger paste, turmeric, red chili powder, garam masala, and salt.
- Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Step 2: Cook the Chicken
- Heat 1 tbsp butter in a skillet or grill pan over medium heat.
- Cook the marinated chicken until golden brown and fully cooked (about 5-7 minutes per side). Set aside.
Step 3: Prepare the Gravy
- Heat 2 tbsp butter in a deep pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and ginger, and cook for 1-2 minutes until aromatic.
- Add the tomato puree, red chili powder, coriander powder, and garam masala. Cook for 8-10 minutes until the oil starts to separate.
- Mix in the cashew paste, stir well, and simmer for 5 minutes.
Step 4: Combine and Finish
- Add the cooked chicken to the gravy and mix well.
- Stir in cream, sugar (if using), and kasuri methi. Simmer for 5 more minutes.
- Adjust salt and spice levels as needed.
Step 5: Serve
- Serve hot, garnished with fresh cream or cilantro.
- Pair with naan, paratha, or steamed basmati rice.