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Butter Chicken

Steps For Butter Chicken Recipe

Asha Dadwal
To make a butter chicken, we need to marinate chicken and cook it in tandoor, oven or pan. After that make a butter chicken gravy and add cooked chicken pieces in gravy. For more details, check out the below steps or instructions on how to make a butter chicken recipe at home?
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Prep Time 30 minutes
Cook Time 30 minutes
Marination 3 hours
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 3 people
Calories 285 kcal

Equipment

  • Tandoor/Pan/Oven
  • Pan

Ingredients
  

First Marination

  • 300 gm Chicken Pieces
  • 1 tbsp Deggi Mirch Powder
  • 1 tbsp Vinegar or Lemon
  • 1 tbsp Ginger Paste
  • 2 tbsp Garlic Paste
  • Salt to taste

Second Marination

  • 2 tbsp Mustard Oil
  • 1 tbsp Deggi Mirch Powder
  • 1 tbsp Turmeric Powder
  • ½ tbsp Roasted Cumin Powder
  • ½ tbsp Garam Masala Powder
  • 1 tbsp Ginger Paste
  • 2 tbsp Garlic Paste
  • 1 tbsp Crushed Kasuri Methi
  • 2 Cup Hung Curd
  • Salt to taste

Butter Chicken Recipe

  • 4-5 Tomatoes
  • 2 Onion
  • 5-6 Garlic Cloves
  • 5-6 Green Cardamon
  • 2 Cinnamon Sticks
  • 4-5 Cloves
  • 2 Piece of Mace
  • 3-4 Kashmiri Red Chillies
  • 1 Green Chilli
  • 1 Bunch of Coriander Stems
  • 10-15 Cashew Nuts
  • 1 inch Ginger
  • 1 tbsp Coriander Seeds

Instructions
 

First Marination

  • We need to marinate chicken with salt, deggi mirch powder, vinegar (lemon), and ginger garlic paste.
  • After marinating leave it for one hour in the fridge.

Second Marination

  • Add mustard oil, deggi mirch powder, turmeric powder, salt, roasted cumin powder, garam masala powder, ginger paste, garlic paste, crushed Kasuri Methi, hung curd and mix well.
  • Take out the first marination from the fridge and mix both. After mixing both again leave it for a minimum of 3 hours in the fridge.
  • After that cook marinated chicken in tandoor, oven or grill in a pan. Select any method in which you are comfortable.

Butter Chicken Curry

  • Now you will need to make a butter chicken curry and for that take a pan and add water chopped tomato, onion ginger, garlic, green cardamom, cinnamon, clove mace, coriander seeds, Kashmiri red chilies, green chili, bunch coriander stems, cashew and let it boil till it becomes soft. After that, make it’s pure.
  • In a hot pan add two tbsp butter, one green chili finely chopped, 3-4 garlic chopped, 2 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp deggi mirch powder, add water as required. Cook till it turns fragrant.
  • Next, pour the puree and cook for a few minutes then add cooked chicken pieces. Then cook together for 3-4 minutes.
  • And in the last add 3-4 tbsp fresh cream and 1 tbsp crushed Kasturi methi and switch off the stove.

Notes

  • When you are making butter chicken curry make sure you will taste the salt in it. Because of salt in already present in butter.
  • If you want more creamy butter chicken gravy then add more cream.
  • For best taste, my suggestion is to cook chicken pieces in tandoor because their smoky flavor gives a good taste.
  • If you have leftover tandoori chicken then you put into it. Ideally, old tandoori chicken is sauteed and added. Then it gradually indulges in the gravy and getting interesting.