How to Make Butter Chicken at Home Recipe

    Butter Chicken undoubtedly scores the number one position as the most loved and favoured non-veg dishes from north India. With its roots in the Mughlai cuisine, Butter Chicken is a rich, buttery, slightly sweet and flavourful dish that is best enjoyed with naan or kulcha (Indian breads).


    Delhi, India
    1 person made this


    • ½ kg Chicken
    • 1 tbsp Dabur Lemoneez
    • 1 tsp Red Chili Powder (Kashmiri Mirch)
    • Salt to taste
    • ½ tsp Kasuri Methi
    • ½ tsp Turmeric powder
    • 1 tsp Garam Masala
    • 1 tbsp Dabur Hommade Ginger Garlic Paste
    • ¾ tsp Oil
    • ½ cup Hung Curd
    • 2 tbsp Butter
    • 1 tbsp Ginger Garlic Paste
    • 2 Green Cardamoms
    • 4 Black Cardamoms
    • 2 Cloves
    • 1 tsp Kasuri Methi
    • 1-2 Green Chilies
    • ½ cup Dabur Hommade Tomato Puree
    • 1 tsp Red Chilli Powder
    • 10-12 Cashews (soaked)
    • ½ tsp Tumeric
    • 1 tsp Garam Masala
    • 1 Cinnamon Stick
    • ½ tsp Coriander Powder
    • 3 tbsp Fresh Cream
    • 1 tsp Sugar
    • 1 Cup Water
    • Salt to taste
    • Coriander for garnish


    1. Wash the chicken properly and pat dry
    2. Now marinade it with red chili powder, lemon juice and salt
    3. Massage the marinade well into the chicken and keep it aside for 20 minutes
    4. While the chicken is marinating, it’s time to prepare the second leg of marination
    5. Mix yogurt, turmeric, garam masala, kasuri methi, oil and ginger garlic paste to form a smooth paste
    6. Use this paste to further massage the already resting chicken.
    7. Refrigerate the chicken and leave it to rest for a minimum of 3-4 hours
    8. After 4 hours, it is time to grill the chicken pieces
    9. You can grill the chicken in an oven or over a cook top, depending upon your preference
    10. You can grill the chicken in an oven or over a cook top, depending upon your preference
    11. In a pan add butter and dry spices and cook them for 2 minutes
    12. Now add the ginger garlic paste and green chillies and cook till you can start smelling the aroma of the spices filling the kitchen
    13. Now add tomato puree, red chilli powder, sugar and salt and mix well
    14. Let the puree cook till the time it begins to thicken and leaves the sides of the pan
    15. Now pour 1 cup water and along with it add kasuri methi powder & paste of cashew nuts
    16. Bring the mix to a boil and then let it simmer for 2-3 minutes
    17. Now add rest of the spices like garam masala, coriander powder and turmeric powder and cook for a minute
    18. Now put the grilled pieces of chicken into the gravy and simmer for 5-7 minutes or till the time the chicken has become tender
    19. As a final touch, add some more of kasuri methi, green chillies & garam masala and stir.
    20. Add fresh cream and once again stir before taking the pan off the heat.
    21. Garnish with cream and freshly chopped coriander leaves and serve hot with naan, roti or rice

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    How to Make Butter Chicken at Home Recipe

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