Homemade Butter Chicken Recipe


Butter chicken is set up with marinated chicken that is first flame-broiled and afterward served in a rich sauce (a.k.a. curry) made with tomato, margarine, and a unique zest mix as a base.

Dissimilar to most Indian curries where the readiness of the base beginnings with a mix of onion and a ginger-garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a somewhat sweet flavor. Cashews and almonds add to the pleasantness and lavishness of the dish.

Arranged in a rich sauce with the expansion of cream gives the curry sauce a sleek rich surface. Adding cream toward the finish of cooking gives enough of that lavishness you search for in a typical butter chicken.


  1. Wash the chicken and leave it to dry.
  2. Marinate the chicken with lemon juice, chili powder, and salt and store it in the refrigerator for 15-20 minutes.
  3. Now is the turn for second marination using fresh yogurt, ginger-garlic paste, crushed kasuri methi, oil, turmeric, and garam masala. Store it in the fridge for 12 hours to make it softer.
  4. Grill the chicken in an oven or tawa.
  5. Heat a pan, add cinnamon, cloves, and cardamom. Saute for about a minute and then add ginger-garlic paste.
  6. Puree the tomatoes and cashews in a blender until smooth and add it to the pan.
  7. Now add some red chili powder and salt.
  8. Make a cashew paste and add it to the pan along with a cup of water.
  9. Let it cook for 3-5 minutes and then add then finally add the chicken.
  10. Add some garam masala powder and kasuri methi.
  11. 11. The final step is to pour some fresh cream into the gravy as per your taste.
  12. Garnish it with coriander leaves.


For chicken and marinade:

  • 1 lb boneless chicken
  • ½ tbsp lemon juice
  • 1 tbsp garam masala
  • ¼  tbsp salt
  • ¾ kasuri methi (dried fenugreek leaves)
  • ½ to ¾ tbsp garam masala powder
  • ¾ tbsp oil
  • 1 tbsp ginger-garlic paste
  • ½ cup greek yogurt

For sauce:

  • 2 ½ cups chopped onion about 2 medium-large
  • 2 tbsp butter
  • 1 tbsp ginger-garlic paste
  • 1 cinnamon
  • 2 green cardamoms
  • 2 cloves
  • 4 large tomatoes
  • 10-12 cashews
  • 1 tbsp chili powder
  • ½  kasuri methi (dried fenugreek leaves)
  • ½ to ¾ tbsp garam masala powder
  • ¼ tbsp sugar
  • salt as needed
  • 80-100 ml fresh cream
  • 2 tbsp coriander leaves


For marinade:

Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.

For sauce:

  • Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
  • Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon, and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  • Pour the sauce to a pan and bring to a simmer. Remove chicken from marinade and it to the sauce (discarding remaining marinade). Cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don’t become tough, and you don’t want to overcook them.
  • Stir in butter, taste, and add more salt to taste. Serve sprinkled with cilantro, if desired.

Try this amazingly delicious butter chicken recipe at home and let us know your experience. You can also order home-style butter chicken from Chhote’s restaurant or Biryani Maxx Restaurant. They have exquisite Indian dishes which are absolutely finger-licking.

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