Butter Chicken is a curry that originated in Northern India. Prepared with leftover fried chicken, spiced tomato, fresh cream, cashew and butter. This authentic curry invented by Kundan Lal Gujral in the 1950s. Also known as the founder of The Moti Mahal Restaurant.

Butter Chicken Ingredients

For Marination

  1. Chicken-500 Grams 
  2. Curd-One Fourth Cup
  3. Olive Oil-One Tablespoon
  4. Ginger Garlic Paste-One Tablespoon
  5. Dried Coriander-One Teaspoon
  6. Red Chillies-One Teaspoon
  7. Cumin-One Teaspoon 
  8. Salt-As per your requirement 

For Gravy

  1. Almonds-10 Pieces
  2. Whole Cashews -10 Pieces
  3. Unsalted Butter-Two Tablespoon 
  4. Ginger Garlic Paste-One Tablespoon
  5. Sugar-One Teaspoon
  6. Diced Tomatoes-One Piece
  7. Dried Coriander-Two Tablespoon
  8. Ground Garam Masala-One and Half Tablespoon
  9. Red Chillies-Half Teaspoon
  10. Salt-Half Teaspoon
  11. Water-One Cup
  12. Heavy Cream-One Fourth Cup
  13. Coriander Leaves-Half Teaspoon

Butter Chicken Recipe Step by Step Method

  1. Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
  2. Soak cashews and almonds in water for at least an hour to before preparing the rest of the recipe.
  3. Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.
  4. Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through. Do not crowd the pan.
  5. Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.
  6. Melt 1 1/2 tablespoons of the butter in a medium-sized Dutch oven or a skillet on medium-low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
  7. Stir in the tomato and cook for 8 to 10 minutes on medium-high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
  8. Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
  9. Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.
  10. Return the mixture to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
  11. As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
  12. Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and garnish with cream. 
  13. Switch off the gas and serve with rice or roti.

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