Butter Chicken Recipe

Ingredients

• 500 g Chicken (tandoori or chicken tikka) (boneless, skinless, cut into bite‑size pieces; can use leftover tandoori chicken or freshly grilled tikka)
• 4 medium Tomatoes (ripe, roughly chopped)
• 1 large Onion (finely chopped)
• 5 pieces Garlic cloves (minced)
• 15 g Ginger (peeled and minced (about 1 inch))
• 1 tsp Degi Red Chilli Powder (Kashmiri) (for color and mild heat)
• 4 whole Cloves (whole spice)
• 1 small Cinnamon Stick (whole)
• 1 leaf Bay Leaf (whole)
• 8 whole Black Peppercorns (whole)
• 4 pods Green Cardamom Pods (slightly crushed)
• 4 tbsp Unsalted Butter (about 60 g, divided)
• 1 tbsp Ghee (optional, adds richness)
• 100 ml Heavy Cream (adds silkiness)
• 1 tsp Honey (for subtle sweetness (optional))
• to taste Salt
• 200 ml Water
• 1 drop Kewra Water (optional, adds aromatic finish)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (toasted)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 10 pieces Cashews (removed; optional garnish)

Instructions

1. Prepare Ingredients

   Finely chop the onion, mince the garlic and ginger, and roughly chop the tomatoes. Measure out all spices and keep them ready.

   Time: PT10M

2. Sauté Base with Whole Spices

   Heat 2 tbsp butter in a large pan over medium heat. Add cloves, cinnamon stick, bay leaf, black peppercorns, green cardamom, and let sizzle for 30 seconds. Add the chopped onion, garlic, ginger and sauté until the onion becomes translucent (about 3 minutes). Stir in the degi red chilli powder and quickly add the tomatoes.

   Time: PT5M

   Temperature: Medium heat

3. Cook Tomato‑Onion Mixture

   Add a splash of water if the pan looks dry, then cover and let the mixture simmer for 15 minutes until the tomatoes are soft and the oil begins to separate.

   Time: PT15M

   Temperature: Medium heat

4. Blend and Strain

   Transfer the cooked mixture to a blender, blend until smooth, then pass through a fine mesh sieve back into the pan to obtain a silky puree.

   Time: PT5M

5. Build the Gravy

   Return the puree to the pan, add the remaining 2 tbsp butter, ghee, and water. Bring to a gentle boil, then reduce to a simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium‑low heat

6. Enrich with Cream and Flavors

   Stir in the heavy cream, honey (if using), salt, and toasted kasuri methi. Simmer for another 5 minutes until the sauce thickens slightly and turns a deep orange‑red hue.

   Time: PT5M

   Temperature: Medium‑low heat

7. Add Chicken

   Add the shredded tandoori chicken (or fresh chicken tikka pieces) to the gravy. Cook for 5 minutes, stirring gently, until the chicken is heated through and absorbs the flavors.

   Time: PT5M

   Temperature: Medium heat

8. Finish and Aromatize

   Add a single drop of kewra water (optional) and sprinkle chopped coriander leaves. Cover the pan for 2 minutes to let a subtle smoky aroma develop.

   Time: PT2M

   Temperature: Low heat

9. Serve

   Transfer the butter chicken to a serving bowl, garnish with a drizzle of cream or a few toasted cashew pieces if desired, and serve hot with naan, roti, or steamed basmati rice.

   Time: PT3M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken (tandoori or chicken tikka): grilled chicken, rotisserie chicken
• Instead of Tomatoes: canned crushed tomatoes
• Instead of Onion: shallots
• Instead of Garlic cloves: garlic paste
• Instead of Ginger: ginger paste
• Instead of Degi Red Chilli Powder (Kashmiri): regular red chilli powder (use less)
• Instead of Unsalted Butter: ghee
• Instead of Ghee: extra butter
• Instead of Heavy Cream: full‑fat coconut milk for dairy‑free
• Instead of Honey: sugar
• Instead of Fresh Coriander Leaves: cilantro

Equipment Needed

• Large Heavy‑Bottomed Pan or Skillet
• Blender or Hand‑Held Immersion Blender
• Fine Mesh Sieve
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Stove Top

Critical Steps — Do Not Skip

• Do not brown the onion; colour must come from tomatoes and red chilli powder
• Blend the cooked tomato mixture while it is still warm and strain for a smooth gravy
• Add cream at the end on low heat to prevent curdling
• Heat the pre‑cooked tandoori chicken only briefly to avoid drying out

Chef Tips from the Video

• Add a single drop of kewra water for a subtle floral note that rounds the flavor
• Toast kasuri methi briefly before adding to release its aroma
• If you miss the smoky char, briefly flame a piece of charcoal and place it in a small bowl inside the pan before covering

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a sealed bag for up to 1 month; thaw before reheating

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• The tomato‑cream gravy can be prepared up to 2 days in advance and refrigerated; reheat gently before adding chicken
• Cook and shred the tandoori chicken ahead of time; store separately and combine just before serving

Frequently Asked Questions