Butter Chicken Recipe



Ready In:

45 minutes




For the Chicken Marinade:

  • 500 Gms boneless chicken breasts cut into small pieces
  • 1/2 Cup yogurt
  • 3 Tbsp ginger garlic paste
  • 2 Tsp garam masala
  • 1 Tsp turmeric
  • 1 Tsp ground cumin
  • 1 Tsp red chili powder
  • 1 Tsp of salt

For the sauce:

  • 3 Tbsp oil
  • 2 Tbsp butter
  • 10 Whole cashew nuts
  • 1 Large onion sliced.
  • 2 Tbsp ginger garlic paste
  • 1 Tsp ground cumin
  • 1 1/2 Tsp garam masala
  • 2 Tspn ground coriander
  • 4 Tomatoes chopped
  • 2 Tsp red chili powder
  • Salt to taste
  • 1 Cup of heavy cream
  • 2 Tbsp sugar
  • 1/2 Tsp kasuri methi 

Step by Step Instructions

  • For the marination, take a bowl and mix the chicken the ingredients, cover the chicken marinade with plastic wrap and let the chicken marinate for an hour.
  • Heat oil in a large pan or a pot over medium-high heat. When the oil is hot add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until golden brown turning on each side. Set aside.
  • Heat butter or ghee in the same pan. Fry the onions until they turn golden brown
  • Add garlic and ginger and sauté for 2 to 3 mins, then add ground coriander, cumin, and garam masala. Let it cook for about 20 seconds while stirring occasionally.
  • Add chopped tomatoes, chili powder and salt. Let it cook for about 10-15 minutes, stirring occasionally until sauce thickens.
  • Remove from heat, transfer the tomato mixture into a blender and grind until smooth. You may need to add a couple of tablespoons of water to make the sauce.
  • Pour the sauce back into the pan. Stir it to add sugar and crushed kasuri methi through the sauce. Add the grilled chicken into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and
  • Garnish with chopped coriander and serve with fresh basmati rice.