A rich, creamy, and flavorful North Indian dish that pairs perfectly with naan or basmati rice.
Ingredients
For Chicken Marinade
500g boneless chicken (cut into pieces)
½ cup yogurt
1 tbsp lemon juice
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp ginger-garlic paste
1 tsp garam masala
Salt to taste
1 tbsp oil
For Butter Chicken Gravy
2 tbsp butter
1 tbsp oil
1 large onion (finely chopped)
2 large tomatoes (pureed)
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp garam masala
1 tsp cumin powder
½ tsp coriander powder
1 tbsp kasuri methi (dried fenugreek leaves)
½ cup fresh cream
1 tbsp honey or sugar (optional)
Salt to taste
Fresh coriander (for garnish)
Instructions
Step 1: Marinate the Chicken
In a bowl, mix yogurt, lemon juice, turmeric, red chili powder, ginger-garlic paste, garam masala, salt, and oil.
Add chicken pieces and coat well. Marinate for at least 1 hour (overnight is best).
Step 2: Cook the Chicken
Heat a pan or grill and cook the marinated chicken until slightly charred and fully cooked. Keep aside.
Step 3: Make the Gravy
In the same pan, heat butter and oil. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until fragrant.
Add tomato puree, red chili powder, cumin powder, coriander powder, and salt. Cook until oil separates.
Crush kasuri methi and add to the gravy.
Blend the gravy using a mixer (optional for a smooth texture).
Step 4: Combine Chicken & Gravy
Add cooked chicken pieces to the gravy and mix well.
Pour fresh cream and stir. Simmer for 5 minutes.
Add honey (optional) for a slight sweetness.
Step 5: Garnish & Serve
Garnish with fresh coriander and a drizzle of cream.
Serve hot with butter naan, roti, or basmati rice.
Enjoy your restaurant-style Butter Chicken! 🍛🔥 Let me know if you need any variations! 😃