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Indian Butter Chicken

Indian Butter Chicken


        (240 ml cup used)

  • First marination
  • 450 grams to half kg chicken (or one lb.) (Bone-in or boneless)
  • ¾ tbsp. lemon juice
  • One fourth tsp. Salt
  • Halfteaspoon. Red chili powder/ paprika
  • Second marination
  • ¾ teaspoon. Kasuri methi crushed or powdered dried fenugreek leaves
  • ⅛ Teaspoon. Ground turmeric
  • Half to ¾ tsp. garam masala powder
  • ¾ tablespoon. Oil
  • One tablespoon. Ginger garlic paste
  • Half cup thick curd/ hung yogurt (or Greek yogurt, refer notes)
  • Makhani masala (gravy)
  • Two tablespoons butter
  • One teaspoon. Ginger garlic paste
  • One thin two inch cinnamon sticks
  • Two green cardamoms
  • Two cloves
  • Generous pinch of methi powder (fenugreek seeds powder)(optional)
  • One to two green chilies slit
  • Four large tomatoes (pureed in the blender and filtered to eradicate skin and stones) or tinned puree as required
  • Oneteaspoon red chili powder / paprika (adjust to suit your taste and color)
  • Ten cashew nuts or blanched soaked almonds (refer notes)
  • Half to ¾ teaspoon garam masala powder
  • Half tbsp. kasuri methi crushed or powdered dried fenugreek leaves
  • One fourth tablespoon. sugar
  • Salt as needed
  • 80 to 100 ml chilled cream (refer the notes)
  • Coriander leaves for garnishing


  1. Please follow the groundwork work mentioned below before the phase by step advices. Wash chicken under running water and pat dry.
  2. Soak with lemon juice, chili powder and salt for 20 minutes.
  3. Immerse chicken from stage one with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala dust.
  4. Ice for at least three to four hours, instant works finest.
  5. Grill the chicken in akiln or cooktop top. For stove top way, add one teaspoon. butter and add the marinade.
  6. Fry on high flame till all the dampnessfades. Keep stirring always to prevent boiling. Cook till it is broiled.
  7. Transfer this to a dish and set sideways. To grill it in oven, heat up the oven to 240 C for at least 20 mints.
  8. Grill it until the gist is cooked well. It may take nearby 20 to 30 mintscontingent on the size of your cowardlyhunks.
  9. Hotness a pan with lard, add dry colors and cook for a min or two. Increasered garlic cement, green chilies and deep-fry till it turns scented.
  10. To the slam, add the tomato smash, red chili residue, sugar and salt.
  11. Blend and heat until the tomato puree becomes dense and arises to leave the sides of the roast Drizzleoneprize water and add methi powder, cashew or almond paste or almond milk. Adjust the water to suit your wantedsteadiness.
  12. Transport the mix to a sore and simmer for three to five minutes.
  13. Increase kasuri methi and garam masala now, or add at a later stage for the best smell.
  14. Add chicken and simmer for about five to seven minutes till it becomes soft and kind.
  15. Add garam masala, kasuri methi. Stir and simmer for neartwo to three minutes. Decantcool cream and shift off the oven.
  16. Enhancer Punjabi murgh makhani with coriander greeneries and further cream if wanted.