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butter chicken recipe

Indian Butter Chicken Recipe

This is creamiest butter chicken recipe, you ever had. The subtle smoky taste and tomatoey gravy boosted with spices is treat to taste buds.

Course Dinner Recipes, Main Course
Cuisine Indian
Keyword indian butter chicken recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Calories 342 kcal

Ingredients

For chicken

  • 500 grams chicken ,cut in 1 inch chunks
  • 2 tablespoon Tandoori masala (or tikka masala or 1 extra teaspoon red chilli powder)
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin seeds or powder
  • ½ teaspoon all spice powder (garam masala)
  • 1 teaspoon red chilli powder
  • 2 tablespoon lemon juice
  • 3 tablespoon yogurt
  • Salt to taste
  • 1 tablespoon oil

Other

  • Coal to smoke
  • 6 wooden skewer (soaked in water for 4 hours)

For Gravy

  • cup butter
  • cup tomato purée (or blend 3 large tomato and ½ cup water into smooth purée)
  • 2 tablespoon tomato ketchup
  • Spices
  • 1 tablespoon Kashmiri chilli powder
  • 1 tablespoon fenugreek leaves (kasuri meethi)
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin seeds or powder
  • ½ teaspoon turmeric powder
  • ¾ teaspoon salt

Other

  • 1 fistful or 50 grams cashew nuts , powdered
  • ½ cup cream

Instructions

For Chicken

  1. Combine all the ingredients of chicken in a bowl and marinate for at least 30 minutes or overnight.
  2. Skewer the chicken chunks evenly. ( Skip skewering if you don’t want to cook chicken over direct flame.)
  3. Cook chicken in a pan for 7-8 minutes on high flame, do not cover the lid.
  4. With the help two tongs hold skewers over direct flame and cook until you get few grilling marks. (This Step is optional.)

To Smoke

  1. Heat a charcoal until red hot then place charcoal between chicken and drizzle few drops of oil. Cover tightly so smoke is trapped.

For gravy

  1. While chicken smoked, prepare gravy. Heat butter in a pan and add all ingredients except cashew powder and cream. Cook for 5 minutes until color changes.
  2. Remove chicken from skewers and add to the gravy. Also add cashew powder and cream. Mix well.
  3. Thin out gravy to desirable consistency with water or milk.
  4. Simmer over low heat for few minutes until a little oil rises over top.
  5. Garnish with some cream and fenugreek leaves.