Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons
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
- 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.
- 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.
- 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.
- Add minced ginger (18g) and garlic (15g), cook 1 minute until fragrant.
- Add crushed tomatoes (400g), cook 8 minutes until tomatoes break down completely and oil separates from mixture.
- Add coriander powder (8g), red chili powder (4g), garam masala (5g), and kasuri methi (3g). Stir for 2 minutes.
- Add water (250ml), bring to a gentle simmer over medium heat (160°C). Simmer for 10 minutes, stirring occasionally.
- Reduce heat to low (130°C). Add butter (70g) in small pieces, stirring until fully melted and incorporated.
- Add cream (150ml) slowly, stirring constantly to create smooth, creamy sauce.
- Add sugar (8g) and salt (12g). Stir well. Sugar balances the acidity of tomatoes and adds sweetness.
- Gently add grilled chicken and any juices, fold carefully to coat with gravy.
- Simmer for 5 minutes over low heat. Do not boil vigorously.
- Gravy should be creamy, smooth, and coat a spoon. Color is warm orange-red.
- 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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