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Butter Chicken Recipe | Easy Indian Butter Chicken

Butter Chicken Recipe | Easy Indian Butter Chicken

Creamy and flavorful Indian Butter Chicken made with marinated chicken, tomato-based gravy, butter, cream, and simple spices.
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Prep Time 39 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Method Notes

Ingredients
  

For Marinating the Chicken
  • 500 grams boneless chicken cut into medium pieces
  • 1/2 cup thick curd or yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
  • Salt as needed
For the Gravy
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 medium onion roughly chopped
  • 3 medium tomatoes roughly chopped
  • 8 to 10 cashews
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1 teaspoon sugar or honey
  • 1/2 cup fresh cream
  • 1 teaspoon kasuri methi crushed
  • 1/2 cup water or as needed
  • Salt as needed

Method
 

For Garnish
  1. 1 tablespoon fresh cream
  2. 1 teaspoon butter
  3. Fresh coriander leaves, chopped
Instructions
  1. Add chicken, curd, ginger-garlic paste, chili powder, turmeric, garam masala, coriander powder, lemon juice, oil, and salt to a bowl.
  2. Mix well and marinate for at least 30 minutes.
  3. Heat a pan and cook the marinated chicken for 8 to 10 minutes until cooked. Keep aside.
  4. In the same pan, heat butter and oil. Add onion and cook until soft.
  5. Add ginger-garlic paste and cook for 1 minute.
  6. Add tomatoes, cashews, chili powder, cumin powder, garam masala, salt, and a little water.
  7. Cover and cook until tomatoes become soft.
  8. Cool slightly and blend into a smooth paste.
  9. Add the gravy back to the pan and cook for 3 to 4 minutes.
  10. Add cooked chicken and simmer for 5 to 7 minutes.
  11. Lower the flame and add cream, sugar or honey, and kasuri methi.
  12. Mix gently and cook for 1 to 2 minutes.
  13. Garnish with butter, cream, and coriander leaves. Serve hot.

Notes

  • Use Kashmiri red chili powder for color and mild heat.
  • Strain the gravy for a smoother texture.
  • Add cream only on low flame.
  • Adjust water depending on how thick you want the gravy.
  • Do not overcook the chicken after adding it to the gravy.