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Butter Chicken

24 INGREDIENTS • 12 STEPS • 5HRS 30MINS

Butter Chicken

Recipe

4.0

5 ratings
The famous Punjabi chicken curry!!!
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The famous Punjabi chicken curry!!!
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.

5HRS 30MINS

Total Time

$4.01

Cost Per Serving

Ingredients

Servings
4
us / metric
Chicken
500 g
Chicken
Oil
2 Tbsp
Oil
or Butter
Marinade
Lime
1/2
Lime, juiced
1 Tbsp juice per 4 servings
Ginger Paste
1 tsp
Ginger Paste
Garlic Paste
1 tsp
Garlic Paste
Kashmiri Red Chili Powder
2 tsp
Kashmiri Red Chili Powder
Thick Yogurt
140 g
Thick Yogurt
Garam Masala
1/2 tsp
Garam Masala, ground
Salt
to taste
Salt
Gravy
Butter
2 Tbsp
Butter
Onion
1
Large Onion
optional
Tomato
2
Large Tomatoes
Whole Clove
2
Whole Cloves
Bay Leaf
1
Bay Leaf
Black Cardamom
2
Black Cardamom
Cinnamon Stick
2.5 cm
Cinnamon Sticks
Ginger Garlic Paste
1 tsp
Ginger Garlic Paste
Chili Powder
1 tsp
Chili Powder
Garam Masala
1 tsp
Garam Masala
Kasoori Methi Powder
1/2 tsp
Kasoori Methi Powder
Caster Sugar
1/2 tsp
Caster Sugar
Almond Paste
1 Tbsp
Almond Paste
or cashew nut
Fresh Cream
4 Tbsp
Fresh Cream
Water
480 mL
Hot Water

Nutrition Per Serving

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Calories
514
Fat
39.3 g
Protein
26.1 g
Carbs
13.2 g
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author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.

Author's Notes

If you have a grill or tandoor you can grill the chicken and make the curry.

I have used chicken with bones, but if you wish to you can use boneless chicken.

Adding onion to the gravy is optional. You can completely avoid it and follow the rest of the recipe.

Cooking Instructions

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step 1
Wash and clean the Chicken (500 g) and cut to small pieces.
step 2
Put the chicken to a bowl and add juice from Lime (1/2), Ginger Paste (1 tsp), Garlic Paste (1 tsp), Kashmiri Red Chili Powder (2 tsp), Thick Yogurt (140 g), Garam Masala (1/2 tsp), and Salt (to taste). Combine well and cover and keep in fridge for 4-5 hours (Do not freeze).
step 2 Put the chicken to a bowl and add juice from Lime (1/2), Ginger Paste (1 tsp), Garlic Paste (1 tsp), Kashmiri Red Chili Powder (2 tsp), Thick Yogurt (140 g), Garam Masala (1/2 tsp), and Salt (to taste). Combine well and cover and keep in fridge for 4-5 hours (Do not freeze).
step 3
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