Butter Chicken Recipe – India’s Most Popular Chicken Recipe, With Two Different Variations

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The famous butter chicken recipe originated in northern India in the state of Punjab. There is something so special about this recipe, that once you have eaten it you become a fan. The flavors, the color and aroma is absolutely fantastic. If you too want to make this recipe at home then please read on.

Butter chicken, as the name suggests is chicken cooked in butter and served with butter on top. So yes, a lot of butter is used in the making. Traditionally it is made from a tandoori chicken. Boneless pieces are torn from a tandoori chicken and then cooked in a tomato gravy.

The following recipe is made from boneless chicken which is baked in a oven (won’t take long), to give a similar taste. If you follow the link at the bottom of this page, it will lead you to another butter chicken, which is made by chicken pieces on the bone. I use onion in that to make more gravy. You can try even that recipe for a change. You will also find how to give a smoky aroma to your gravy, without actually baking the chicken. So first this recipe, with boneless chicken.


* 300 g boneless chicken (cut into slivers)

* 500 g tomatoes (pureed, if they are too tangy, then take less)

* 100 g thick yogurt

* 1 Tbsp lime juice

* 1 Tbsp of Ginger paste

* 1 Tbsp Garlic paste

* 1 Tsp Turmeric powder

* 1 Tsp Garam masala

* 2 Tsp Tandoori Masala Powder (easily available at any Indian grocery store)

* 1 Tsp red chili powder

* 2 cloves

* 1 green cardamom

* 1 inch stick of cinnamon

* 1 Tsp coriander powder

* 3 Tbsp butter

* 2 Tbsp oil

* 1/2 Tsp Kasoori methi (dried fenugreek leaves)

* a few Cashew nuts

* salt to taste

* A Pinch/drop of red color or kashmiri chili for color.

* 5 Tbsp fresh cream

* Fresh coriander leaves to garnish


Marinate the chicken pieces in yogurt, 1/2 Tbsp each of ginger and garlic paste. Add a teaspoon of tandoori masala, half a teaspoon of turmeric powder, a tablespoon of oil, red color and a tablespoon of lime juice. Keep aside for at least 2 hours.

Then roast it in the oven till chicken pieces are nearly done. Brush with oil and place under the grill for 3-4 minutes, so that the pieces get charred.

In case you don’t want oven roast the chicken, you can also place the pieces on a tawa or a cast iron griddle and cook on a high flame, till done.

For the gravy, melt the butter and leftover oil in a pan. Add the cloves, cardamom and cinnamon in that and let them crackle. Then pour the tomato gravy, coriander powder, chili powder and cook on a high flame till it reduces to almost dry.

At this stage you will be able to see little fat globules oozing from the side of the gravy.

Add the cooked chicken and mix. Now add a little hot water, just enough to make a thick gravy. Add the salt, 1 tsp of tandoori masala and garam masala. Also crush the kasoori methi leaves and sprinkle. Mix and cook for a minute or two more, so that the flavors get mixed nicely. Garnish with cream, cashew nuts and coriander leaves. Serve hot with naan or tandoori roti.


Source by Manila Williams