A classic and popular restaurant dish that goes well with naan and rice dishes.

Ingredients for Butter Chicken

  • 200 g Boneless Chicken cut into small pieces
  • 1 1/2 tsp Lemon Juice
  • as per taste Salt
  • 1/2 tsp Red Chilli Powder
  • 2 tsp Butter
  • Wooden Skewers soaked in water

For the Sauce:

  • 5 to 6 Tomatoes chopped
  • 1/4 tsp Fenugreek Leaves Powder
  • 2 Green Cardamom
  • 1/4 tsp Mace Powder
  • 1/2 tsp Red Chilli Powder
  • 2 to 3 Garlic Cloves minced
  • 1/4 inch Ginger finely chopped
  • as per taste Salt
  • 1 tsp Honey
  • 2 tbsp Thick Cream
  • 2 + 2 tsp Butter

For the Marinade:

  • 1/4 cup Yogurt
  • 2 tsp Ginger Garlic Paste
  • 1/4 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala Powder
  • as required Oil
  • as per taste Salt

How to make Butter Chicken

  • Using a fork, gently prick the chicken pieces all over.
  • Transfer to a large bowl.
  • Add lemon juice, salt and red chilli powder.
  • Mix well until the chicken pieces are coated with the spices.
  • Cover the bowl with cling film and keep it in the fridge for 20 to 40 minutes.
  • To make the marinade, combine all the marinade ingredients in a bowl and mix well.
  • Remove the chicken from the fridge and pour the marinade all over.
  • Mix well until it is evenly coated.
  • Cover again with cling film and keep it in the fridge for 3 hours.
  • Preheat an oven to 200C/400F.
  • Thread the marinated chicken pieces onto the wooden skewers.
  • Place them on a baking tray lined with baking sheet and cook for 10 minutes.
  • Baste them with butter and cook for another 2 minutes.
  • Remove the chicken pieces and keep aside.
  • Heat a nonstick pan over medium flame.
  • Add butter.
  • When it melts, add mace powder and green cardamoms.
  • Mix the red chilli powder with little water and add to the pan.
  • Add the ginger, garlic, tomatoes and mix well.
  • Cook for 15 to 20 minutes or until the tomatoes become pulpy.
  • Remove and strain this mixture.
  • Blend this mixture until smooth and transfer to the pan.
  • Reduce the flame to low.
  • Add 1 tsp butter and cook for 10 to 15 minutes.
  • Add the fenugreek leaf powder and stir well.
  • After 3 minutes, add honey, cream and salt.
  • Mix well and cook for another 3 minutes.
  • Now add the chicken pieces and cook for 2 to 4 minutes.
  • Switch off the flame.
  • Serve hot with naan.
Indian Butter Chicken Recipe