Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Butter Chicken

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 11: Butter Chicken recipe

⏱️265 minPrep
🔥40 minCook
🕒305 minTotal
🍽️5Serves

🧺 Ingredients

👩‍🍳 How to make Butter Chicken

  1. Chicken: Mix yogurt (150ml), ginger-garlic paste (30g), red chili powder (5g), salt (8g), and lemon juice (30ml). Add chicken cubes (700g), coat evenly. Marinate 4 hours.
  2. Heat oil (40ml) in a grill pan or cast-iron skillet over high heat (210°C). Add marinated chicken, cook 4-5 minutes per side until charred at edges and cooked through. Set aside.
  3. Gravy: Heat oil (40ml) in a large pan over medium-high heat (190°C). Add chopped onions (220g), cook 6 minutes until softened and edges turn golden-brown.
  4. Add minced ginger (18g) and garlic (15g), cook 1 minute until fragrant.
  5. Add crushed tomatoes (400g), cook 8 minutes until tomatoes break down completely and oil separates from mixture.
  6. Add coriander powder (8g), red chili powder (4g), garam masala (5g), and kasuri methi (3g). Stir for 2 minutes.
  7. Add water (250ml), bring to a gentle simmer over medium heat (160°C). Simmer for 10 minutes, stirring occasionally.
  8. Reduce heat to low (130°C). Add butter (70g) in small pieces, stirring until fully melted and incorporated.
  9. Add cream (150ml) slowly, stirring constantly to create smooth, creamy sauce.
  10. Add sugar (8g) and salt (12g). Stir well. Sugar balances the acidity of tomatoes and adds sweetness.
  11. Gently add grilled chicken and any juices, fold carefully to coat with gravy.
  12. Simmer for 5 minutes over low heat. Do not boil vigorously.
  13. Gravy should be creamy, smooth, and coat a spoon. Color is warm orange-red.
  14. Garnish with coriander leaves (20g). Serve hot with naan or rice.

📖 Cultural notes

Butter Chicken epitomizes Punjabi comfort food, with tandoori-charred chicken mellowed in a silky, buttery tomato cream sauce that balances heat with richness. ---

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