Recipe: Butter Chicken

Thursday, 20 March 2014: Straight from a Indian kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Enjoy the classic creaminess of the dish with this butter chicken recipe.




For marinating the chicken:

Mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.

Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.

Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.

For the chicken gravy:

Heat white butter in pan.

Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.

Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.

Cook till chicken is done.

Butter Chicken is ready to eat. Serve hot with rice or naan.


700 gms raw chicken


1 tsp red chilli powder

1 tsp ginger garlic paste

Salt to taste

1/2 kg curd


100 gm white butter

1/2 tsp black cumin seeds

1/2 kg tomato - pureed

1/2 tsp sugar

1 tsp red chilli powder

Salt to taste

75 gm white butter

100 gm fresh cream

4 sliced green chillies

1/2 tsp crushed fenugreek leaves


No Comments Found..

All fields are mandatory.
Enter valid answer - Security Validation
  Write Comment

   Please provide your full name, email :
  Your Full Name:*
  E-mail Address:*
   Enter your feedback in this box: *
You have characters left.
  Security Validation:* 2 + 5  =