Lets makes some butter chicken..I can see your mouth water when you say butter chicken. It is many of us favorite dish plus i love it to the core. I have so many version of butter chicken recipe in this blog so far and this is the authentic way to make the restaurant style chicken. You can check out my butter chicken recipe, punjabi butter chicken recipe as well.
Similar Recipes,
Shahi Kofta Curry
Chicken Tikka Masala
Aloo Butter Masala
Gobi Kofta Curry
Butter Paneer
Goes well with,
Paratha & Naan
Pulav
Cooking Time : 45 mins to 1 hour
Serves : 4 to 5
For Tandoori Chicken:
Chicken - 500 grams cut into pieces
Kashmiri Chilli Powder - 2 tblspn
Salt to taste
Yogurt / Curd - 1 cup
Ginger Garlic Paste - 1 tblspn
Oil - 1 tblspn
For Butter Chicken Gravy:
Oil - 2 tblspn
Butter - 4 tblspn
Shahi Jeera / Black Cumin Seeds - 2 tsp
Onion - 1 large sliced thinly
Ginger Garlic Paste - 2 tblspn
Tomatoes - 5 large pureed
Chilli Powder - 2 tsp
Garam Masala Powder - 2 tsp
Salt to taste
Sugar - 1 tblspn
Green Chillies - 2 chopped
Kasuri Methi Leaves / Dried Fenugreek Leaves - 1 tblspn
Fresh Cream - 1 cup
Coriander Leaves a handful chopped finely
Method:Start by marinating chicken in the masala for 30 mins.Preheat oven to 250 Degree C. Now arrange chicken in a baking tray and grill for 10 mins. Remove and set aside. Tandoori chicken done
Now heat oil and butter in a pan, add in cumin seeds and let it sizzle.
Add in onions and cook till golden. Add in ginger garlic paste and saute for a min.
Add in chilli powder, garam masala powder,salt and sugar. Mix well.
Pour in tomato puree and cook till oil separates.
Add in water and the tandoori chicken. Cook on a low heat for 20 to 25 mins till the chicken is cooked and all juicy.
Now add in green chillies, kasuri methi leaves and cream. Mix well and simmer for a min.
Add in coriander leaves and mix well.
Serve.
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| Take some juicy red tomatoes |
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| chop em and add it to a blender |
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| puree smoothly and set aside |
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| Take some chopped chicken in a bowl |
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| add in chilli powder and garam masala powder |
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| ginger garlic paste |
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| add in curd / yogurt |
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| add in some salt |
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| mix well |
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| add in some oil |
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| leave this to marinate for 30 mins |
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| place this in a foil lined baking tray |
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| grill for few mins..Tandoori chicken done |
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| Meanwhile take remaining ingredients |
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| heat oil and butter in a pan |
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| add in some shahi jeera |
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| add in sliced onions |
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| cook till golden |
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| add in ginger garlic paste |
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| add in chilli powder and garam masala powder |
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| add in salt and sugar |
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| in goes some tomato puree |
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| mix well |
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| cook till oil separates |
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| pour in water |
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| along with the grilled chicken |
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| simmer this for a while |
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| now the chicken is all juicy and cooked with the masala |
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| add in chopped green chillies |
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| some kasuri methi leaves |
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| and pour in some cream..i used amul fresh cream |
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| mix well |
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| add in coriander leaves |
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| mix well |
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| Serve |
Catherine
Sounds comforting and so delicious! xo Catherine
sumera
It looks yummy!
Would u plz tell me, should i take heaped spoos of chilli powder or level?
Plz reply
Aarthi
@sumeraIt depends on your spice level. You can add as much as you like
sumera
Thanks for reply! I made it today and my hubby loved it.
Anonymous
Hi, thanks for your yummy blog, you're great! 🙂 I have a question - is "casuri methi leaves" very very important ingredient or I can skip it with no harm to the final effect? I live in Poland and I have difficulties with some ingredients, but I'd like to prepare a dish as close to the original Indian foof as possible 🙂
Aarthi
@Anonymousif u want the real taste, use kasuri methi.but u can leave it as well.
Anonymous
@Aarthi
Hi, thanks for your reply 🙂 I did it without kasuri methi finally. It was totally awesome-delicious-spicy-creamy-yoummy-best dish ever! 🙂 Today I'm doing it again. Thanks for this receipe!
Butter chicken
Mam can i use khoya?
Aarthi
@Butter chickenu dont need to add khoya,. cream makes this curry creamy
Jamila Inayat
Hii i m using bonless ckn..cn i bake them or shd i do tht on stove
Aarthi
@Jamila Inayatu can bake them or just pan fry them
Jamila Inayat
Hii i tried dis today n it turned out nyc..but had lil tangy taste of tomatoes..hw do i get rid of tht..n i added lil tandoori masala too for a rich taste..
Aarthi
@Jamila Inayatadd little more sugar
bristol plasterer
I love this recipe. One of my favorites. Thank you for sharing this.
Simon
Priyanka
Dear arathi i tried butter chicken and aromatic rice pilaf wow its came out awesome i achieved exactly restaurants taste every one in my family praise me thank u so much arathi
Veena
Hi, I've tried this recipe twice and absolutely love how it tastes. However I didn't achieve the color as in your picture. Could it be because I did not add the kashmiri chili powder (couldn't find)? Mine was more towards a kurma color.
Anonymous
Can I use non diary whipping cream instead of fresh cream
Karen Pinto
Hi Aarthi..instead of doing the chk in the oveb.. Can it be pan fried and then put?
surajvaishnav das
The sub featured tender butter chicken breast in a creamy and authentic butter chicken sauce, which we ordered toasted with cheese and topped with all our favourite fillings. Personally, I thought this sub was especially delicious with spinach, tomato and red onion. The crisp and cool vegetables were the perfect compliment to the warm and creamy butter chicken, especially with a touch of mayo!
Shazia Samidon
HI, Aarthi! Thank you so much for this recipe. I LOVE it. Was craving butter chicken and this turned out even better than any store bought curry.MY family loved it too. Keep up the amazing work.
rush
it was so yummy. thank you so much