Butter chicken

Butter chicken is one of the most popular Indian chicken dishes. Usually served with roti, naan & pulao. Its rich n tangy tomato gravy along with smooth butter makes it a favourite for all ages.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 8 to 10


1 kg chciken , curry cut

3 large onions, finely chopped

3 large tomatoes, finely chopped

2 teaspoon ginger garlic paste

1 teaspoon garam masala powder

1/2 teaspoon jeera powder

1/2 teaspoon turmeric powder

1 1/2 to 2 teaspoon red chilly powder

1/2 teaspoon coriander powder

1 teaspoon sugar

Butter 4 tablespoons

For chicken marination:

1 teaspoon red chilly powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt

At the end :

1/4 cup of cream

2 teaspoons of dried fenugreek leaves


Wash n clean the chicken and marinate for 15 minutes.

In a deep pan, heat 2 tablespoons of oil, add onion, saute till light brown, add ginger garlic paste, saute for 2 minutes.

Then add tomatoes, saute till they turn soft. Then add all spices, saute for another couple of minutes. Place this masala in a plate to cool down, then blend it to a fine paste and keep aside.

In a pan, heat 2 tablespoons of oil, shallow fry the chicken for 5 to 6 minutes on medium heat and then keep aside.

In the masala pan, heat butter. Add the blended masala, saute  for a minute then add 2 cups (or required amount ) of water. When boils, add fried chicken and cook till it’s completely cooked. Check for salt.

Then add 1/4 cup of cream, dried fenugreek leaves ( roughly crushes in hand). Mix gently. Switch off the flame.

Butter chicken is ready to serve with Jeera pulao , Ghee rice or  Roti/ Paratha.

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