Butter Chicken


Butter chicken is one of the most popular of all subcontinental curries, having originated in Delhi, India. It is made by preparing chicken in a light creamy sauce with various spices and herbs. It can be served with rice, garlic or sesame naan, or fresh tandoori roti.

  • Medium
  • 5 person(s)
  • 30 Min


    • Chicken boneless, cubed1 kilogram
    • Red chili powder1 tablespoon
    • Kashmiri chili powder1 tablespoon
    • Chili flakes1 tablespoon
    • Garam masala1 tablespoon
    • Ground turmeric½ teaspoon
    • Ground black pepper½ teaspoon
    • Ground white pepper½ teaspoon
    • Saltto taste
    • White vinegar1 tablespoon
    • Lemon juice1 tablespoon
    • Yogurt1 cup
    • Oil3-4 tablespoons
    • Food color½ teaspoon
    • Onion, cubed2
    • Cashew nuts1 cup
    • Tomato, chopped1 cup
    • Coriander leaves1 cup
    • Mint leaves½ cup
    • Garlic cloves5 – 6
    • Ginger piece1
    • Wateras per needed
    • Butter3 tablespoons
    • Fresh cream½ cup
    • Garam masala½ teaspoon
    • Red chili powder1 tablespoon
    • Ground turmeric½ teaspoon
    • Saltto taste
    • Lemon juice1 tablespoon
    • Fresh coriander choppedfor garnish
    • Charcoalfor steam
    • Bamboo skewers10-15


  • Add the cubed chicken pieces, red chili powder, Kashmiri red chili, chili flakes, garam masala, ground turmeric, black pepper, ground coriander, white pepper, salt, white vinegar, yogurt, oil, and food coloring in a mixing bowl. Mix well until the meat is fully coated.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Skew the marinated chicken pieces on bamboo or wooden skewers
  • In a frying pan fry the marinated chicken for 6 minutes per side until it is cooked.
  • In a blender, blend the cubed tomatoes, cubed onion, coriander leaves, mint leaves, garlic cloves, ginger pieces, and chopped cashew nuts. Add water, if needed.
  • In a large pot, add the blended masala and a little water. Simmer on low flame for 10 minutes. Keep it aside.
  • In a large pot, melt butter and add the cooked gravy with the cream and stir well.
  • Add the garam masala, red chilli powder, turmeric and salt. Mix well.
  • Remove the chicken from the skewers and add it to the gravy.
  • Add the yogurt and stir well
  • Add the lemon juice, coriander leaves and give charcoal steam cover the lid for 5 minutes and then serve it with naan.
  • Enjoy! Please give us your feedback in the comments below.
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