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–+ servings

Butter Chicken Recipe Card

North Indian Kitchen
Butter Chicken is an Indian dish but has gained popularity in whole world. It's been cooked after a long marination period and when we eat, this dish was awesome and fully absorbed spices and butter.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 439 kcal

Equipments

1 Kadai
1 Sauce Pan

Ingredients

For Marination

  • 2 tablespoon Oil
  • 1 tablespoon Lemon juice
  • 2 teaspoon Kashmiri red chili powder or paprika
  • 1 teaspoon Garam masala
  • 2 tablespoon Ginger garlic paste
  • 1 tablespoon Coriander powder (optional)
  • ½ teaspoon Turmeric powder (haldi)
  • 1 teaspoon Amchur powder
  • ½ teaspoon Black salt
  • 1 tablespoon Fresh Coriander
  • 1 tablespoon Fresh Mint
  • Salt to taste
  • ½ cup Hung Curd
  • Live Charcoal + Ghee
  • Oil for grilling

For Makhni sauce/gravy

  • 2 tablespoon Oil
  • 1 teaspoon Jeera
  • 3-4 Sliced Onions (medium sized)
  • 10-15 Garlic cloves
  • 3-4 nos Green chilis

Powdered Spices

  • 2 tablespoon Kashmiri red chili powder
  • 1 tablespoon Coriander powder
  • ½ teaspoon Turmeric powder (haldi)
  • 6-7 Tomatoes (roughly chopped)
  • Fresh Coriander leaves
  • 2 tablespoon Butter

For Butter Chicken final cooking

  • 2 tablespoon Butter
  • 1 teaspoon Oil
  • 1 Chopped Onion (medium sized)
  • 3 tablespoon Garlic (chopped)
  • 1 tablespoon Ginger (chopped)
  • 1 tablespoon Kashmiri red chili powder
  • Makhni gravy base
  • Water as required
  • Grilled chicken shredded
  • ½ teaspoon Garam Masala
  • Salt to taste
  • 5-6 tablespoon Fresh Cream
  • Fresh Coriander as required (chopped)

Instructions
 

  • Preparation for Butter Chicken
    First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
    Next marinate again with yogurt, oil, turmeric, ginger garlic paste and garam masala powder.
    Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours.
    Add tomatoes to jar and make a smooth puree. Set this aside.
    2. Grilling or roasting the chicken
    Grill the chicken in an oven or stove top.
    For stove top method, add one tsp butter to a pan and add the marinade. Fry on high flame till the moisture evaporates.
    To grill in oven , preheat the oven to 240C for atleast 20 minutes. Grill it till the chicken is cooked.
    3. Make Butter Chicken  
    Heat a pan with butter & add ginger garlic paste fry till it turns fragrant. Next pour the tomato puree. Add red chili powder and salt. Mix and cook until the tomato puree becomes thick. 
    It also begins to leave the side of the pan. Pour 1 cup water. Bring the mix to a boil and simmer for about 5 minutes. 
    Add chicken and simmer for about 5 mins. Add garam masala. Stir and simmer for about 2-3 mins. Pour cream and switch off the stove.
    Garnish Butter Chicken with fresh coriander leaves and extra cream if desired. Serve with tandoori chapati.

Video

Notes

  • You can use bone or boneless chicken, as per your preference.
  • Adjust the spices as your requirement.
  • Always use fresh chicken to get best results.
 
Nutrition Facts
Butter Chicken Recipe Card
Amount per Serving
Calories
439
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
172
mg
57
%
Sodium
 
927
mg
40
%
Potassium
 
722
mg
21
%
Carbohydrates
 
12
g
4
%
Sugar
 
6
g
7
%
Fiber
 
4
g
17
%
Protein
 
32
g
64
%
Vitamin A
 
21
IU
0
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butter Chicken
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