Categories: Food

How to cook delicious butter chicken?

Butter chicken is an Indian dish from the region of Punjab, which is famous all over the world that has a great touch of Indian traditions. Serving for four

Butter Chicken Process


-800 grams chicken

– 1 tablespoon lemon juice

-1 teaspoon Kashmiri red chili powder

-2 tablespoons butter

-salt according to taste


-1 cup yogurt

-salt according to taste

-1/2 teaspoon garlic paste

-1/2 teaspoon garam masala powder

-1 teaspoon Kashmiri red chili powder

-2 tablespoons ginger paste

-2 tablespoons lemon juice

-2 tablespoons mustard oil


50 grams butter

-1 tablespoon ginger paste

-4-5 green chilies, chopped

-1 tablespoon red chili powder

-salt according to taste

-1/2 teaspoon dry fenugreek leaves (kasuri methi)

-1 tablespoon whole garam masala

-1 tablespoon garlic paste

-400 grams tomato puree

-1/2 teaspoon garam masala powder

-2 tablespoons honey

-1 cup cream

-1 cup milk


  • Prick the body of the chicken with a knife and rub lemon all over it.
  • Apply a mixture of red chili powder and salt to the chicken and set it aside for about half an hour.
  • Hang yogurt in a muslin cloth for half an hour so that the water is removed from it.
  • Add red chili powder, ginger-garlic paste, lemon juice, garam masala and mustard oil in it.
  • Apply this marinade to the chicken pieces and refrigerate for 3-4 hours
  • Put the marinade chicken in a skewer and cook it in a moderately hot tandoori or a preheated oven (200°C) for ten to fifteen minutes or until almost done.
  • Baste it with butter and cook for another two minutes. Remove and set aside.
  • Heat butter in a pan.
  • Add ginger-garlic paste and chopped green chilies. Cook for 2 minutes.
  • Add tomato puree, red chili powder, garam masala, salt, and 1 cup water.
  • Bring to boil. Reduce heat and simmer for ten minutes.
  • Add sugar or honey and powdered kasoori methi.
  • Add cooked tandoori chicken pieces.
  • Simmer for 5 minutes and add fresh cream and 1 cup of milk.

Serve hot with naan or parantha.

Sachin Sharma

Published by
Sachin Sharma

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