99% लोगो को Butter Chicken बनाने का ये तरीका पता ही नहीं है - Best Easy Butter Chicken Recipe
99% लोगो को BUTTER CHICKEN बनाने का ये तरीका पता ही नहीं है - Best Easy Butter Chicken Recipe is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by bharatzkitchen HINDI on YouTube.
Prep: 20 min | Cook: 48 min | Total: 1 hr 18 min
Cost: $35.12 total, $8.78 per serving
Ingredients
- 500 g Chicken Leg Pieces (boneless, skinless, cut into bite‑size pieces with shallow incisions)
- 5 medium Hybrid Tomatoes (firm salad‑type tomatoes (Roma), not desi varieties)
- 50 g Cashew Nuts (raw, unsalted)
- 2 pieces Green Chilies (slit lengthwise)
- 2 pieces Dried Red Chilies (whole, for subtle heat)
- 2 tbsp Kashmiri Red Chili Powder (mild, gives vibrant color)
- 1 tsp Sugar (balances tomato acidity)
- to taste Salt
- 1 inch Fresh Ginger (peeled and grated)
- 4 pieces Garlic Cloves (minced)
- 1 handful Coriander Stems (chopped)
- 2 bay leaves, 2 large cardamom pods, 4 small cardamom pods Whole Spices (Bay Leaf, Large Cardamom, Small Cardamom) (remove bay leaf and large cardamom after cooking; keep small cardamom for grinding)
- 2 tbsp Unsalted Butter (for sautéing and flavor)
- 2 tbsp Neutral Oil (vegetable or canola oil)
- 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1/4 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 tsp Cardamom Powder
- 2 tbsp Honey or Tomato Ketchup (choose honey for natural sweetness)
- 2 cups Warm Water (for simmering and adjusting consistency)
- 2 tbsp Cream or Milk (optional) (adds richness)
- 1 tbsp Mustard Oil (raw mustard oil for distinctive flavor)
- 1 tsp Ghee (for cold‑smoke technique)
- 1 small Cinnamon Stick (for cold smoke)
Instructions
Lightly Roast Whole Spices, Garlic and Onion
Heat the kadhai over medium heat, add the bay leaves, large cardamom pods, minced garlic and a sliced onion. Roast just until fragrant – do not brown heavily.
Time: PT5M
Temperature: Medium
Add Tomatoes and Base Flavors
Add the 5 hybrid tomatoes (chopped), salt, 1 tsp sugar, Kashmiri red chili powder, grated ginger, chopped coriander stems, green chilies, dried red chilies and 50 g cashews. Roast until the tomatoes become soft but not mushy.
Time: PT8M
Temperature: Medium
Sauté Chicken with Butter
Add the chicken pieces and 2 tbsp butter to the pan. Sauté for about 4 minutes until the chicken is lightly browned and the tomato mixture softens further.
Time: PT4M
Temperature: Medium
Simmer with Water
Pour in 1 cup warm water, cover the kadhai, set a timer for 10 minutes and let it simmer on medium‑low flame.
Time: PT10M
Temperature: Medium‑low
Separate Chicken from Gravy
After 10 minutes, uncover. Remove the cooked chicken pieces and set aside. Discard the bay leaf and large cardamom; keep the small cardamom pods for later grinding.
Time: PT2M
Blend to a Fine Paste
Transfer the remaining mixture (tomatoes, spices, cashews) to a blender. Add a few ice cubes if you want to cool quickly, then blend until completely smooth. Strain through a fine mesh sieve.
Time: PT5M
Prepare the Tempering (Lagan)
In a clean pan, heat 2 tbsp oil, add 2 tbsp butter, then stir in 1 tbsp ginger‑garlic paste and roast briefly. Add 2 tbsp Kashmiri red chili powder and 1/4 tsp turmeric; sauté for 2 minutes.
Time: PT2M
Temperature: Medium
Cook the Blended Gravy
Pour the strained paste into the tempering pan, stir well, cover and cook on medium‑low for 10 minutes, stirring once midway.
Time: PT10M
Temperature: Medium‑low
Season and Balance Flavors
Add 1 tsp garam masala, 1 tsp kasuri methi, 1/2 tsp cardamom powder, and 2 tbsp honey (or ketchup). Mix in an additional 1 cup warm water to reach desired consistency.
Time: PT2M
Finish with Cream and Mustard Oil
Stir in 2 tbsp cream (or milk) and 1 tbsp raw mustard oil for extra richness and a subtle pungent note.
Time: PT1M
Cold Smoke (Optional but Recommended)
Place a small heat‑proof bowl in the center of the gravy, add a cinnamon stick, pour 1 tsp ghee, quickly light the ghee, and cover the pan for 2 minutes to trap the smoke.
Time: PT2M
Serve
Return the cooked chicken to the gravy, mix gently, and serve hot with naan, roti, or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Gluten‑free, High‑protein, Contains dairy, Contains nuts
Allergens: Dairy (butter, cream, ghee), Tree nuts (cashew), Mustard
Ingredient Substitutions
- Instead of Chicken Leg Pieces: Chicken Breast
- Instead of Hybrid Tomatoes: Canned crushed tomatoes
- Instead of Cashew Nuts: Almonds
- Instead of Green Chilies: Jalapeño
- Instead of Dried Red Chilies: Red chili flakes
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch of cayenne
- Instead of Sugar: Honey
- Instead of Fresh Ginger: Ginger paste
- Instead of Garlic Cloves: Garlic paste
- Instead of Coriander Stems: Cilantro leaves
- Instead of Unsalted Butter: Ghee
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic
- Instead of Garam Masala: Homemade garam masala
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (less flavor)
- Instead of Honey or Tomato Ketchup: Sugar
- Instead of Cream or Milk (optional): Coconut cream
- Instead of Mustard Oil: Any strong‑flavored oil
- Instead of Ghee: Butter
Equipment Needed
- Large Kadhai or Deep Skillet
- Blender or Food Processor
- Fine Mesh Sieve
- Ladle
- Small Heat‑Proof Bowl
- Timer
- Knife
- Cutting Board
- Stove (gas or induction)
Critical Steps — Do Not Skip
- Blending the cooked tomato‑cashew mixture to a silky paste
- Slow simmering the gravy with a lid for 10 minutes on medium‑low heat
- Cold‑smoke technique using cinnamon and ghee for authentic tandoori aroma
Chef Tips from the Video
- Use hybrid (Roma) tomatoes for a naturally smoother base; avoid desi tomatoes which can make the gravy grainy.
- Roast the cashews briefly before adding them for a deeper nutty flavor.
- The cold‑smoke step is the secret to achieving that restaurant‑style tandoori aroma without a tandoor.
Troubleshooting
Gravy is too thick
Add warm water a tablespoon at a time while stirring until the desired consistency is reached.
Gravy looks grainy
Blend the mixture longer or pass it through a fine mesh sieve a second time.
Flavor is too sweet
Reduce the honey/ketchup or add a pinch more salt and a dash of lemon juice.
Chicken is dry
Ensure the chicken is only lightly browned before simmering and do not over‑cook during the final 10‑minute simmer.
Storage
Refrigerator: Store in an airtight container for up to 3‑4 days.
Freezer: Freeze in portion‑size bags for up to 1 month; thaw in refrigerator before reheating.
Room temperature: Not recommended; gravy may spoil quickly.
Make-Ahead Tips
- The gravy can be prepared a day ahead, blended, strained and stored in the fridge; reheat gently before adding chicken.
- Cooked chicken can be refrigerated separately and combined with the reheated gravy just before serving.
Frequently Asked Questions
What is the cultural significance and history of butter chicken in North Indian cuisine?
Butter chicken, or murgh makhani, originated in Delhi in the 1950s as a way to use leftover tandoori chicken by simmering it in a rich tomato‑butter sauce. It quickly became a staple of North Indian restaurant menus and is now celebrated worldwide as a comfort dish.
What are the traditional regional variations of butter chicken in Indian cuisine?
In Punjab, butter chicken is made with a heavy cream and cashew base, while in Kolkata a lighter tomato‑onion gravy is preferred. Some regions add fenugreek leaves (kasuri methi) for a smoky note, and others use mustard oil for extra pungency, similar to the technique shown by YouTube channel bharatzkitchen HINDI.
How is butter chicken traditionally served in Indian households?
Butter chicken is typically served hot with soft naan, tandoori roti, or steamed basmati rice. It is often garnished with a drizzle of fresh cream and chopped cilantro, and enjoyed during family meals or festive occasions.
During which Indian celebrations is butter chicken commonly prepared?
Butter chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings or birthday celebrations, because its rich flavor and creamy texture appeal to a wide range of guests.
What authentic ingredients give butter chicken its signature flavor compared to substitutes?
The authentic flavor comes from a combination of Kashmiri red chili powder, cashew paste, butter, and kasuri methi. Substitutes like regular chili powder or peanuts can change the color and aroma, so the recipe from bharatzkitchen HINDI sticks to the traditional ingredients for authenticity.
What other Indian dishes pair well with butter chicken from the bharatzkitchen HINDI recipe?
Butter chicken pairs beautifully with buttery naan, garlic roti, jeera rice, or a simple cucumber raita. For a complete meal, serve it alongside dal makhani or a fresh green salad with lemon dressing.
What are the most common mistakes to avoid when making butter chicken using the bharatzkitchen HINDI method?
Common mistakes include over‑roasting the tomatoes, which makes the gravy bitter, and cooking the gravy on high heat, which can cause it to scorch. Also, skipping the cold‑smoke step will result in a less authentic tandoori aroma.
Why does this butter chicken recipe use a cold‑smoke technique instead of a traditional tandoor?
The cold‑smoke technique with cinnamon and ghee imparts the characteristic smoky flavor of a tandoor without needing a clay oven. It’s a practical home‑cook solution that still delivers the authentic aroma highlighted by the bharatzkitchen HINDI video.
Can I make the butter chicken gravy ahead of time and how should I store it?
Yes, you can prepare the gravy a day ahead. Cool it quickly, store it in an airtight container in the refrigerator for up to 4 days, and reheat gently before adding the cooked chicken. The cold‑smoke aroma will remain intact.
What texture and appearance should I look for when the butter chicken gravy is done?
The finished gravy should be smooth, glossy, and a deep orange‑red color. It should coat the back of a spoon without any grainy bits, and the chicken pieces should be tender and coated evenly.
What does the YouTube channel bharatzkitchen HINDI specialize in?
The YouTube channel bharatzkitchen HINDI specializes in Indian home‑cooking tutorials, focusing on authentic flavors, practical techniques, and shortcuts that make restaurant‑style dishes accessible to everyday cooks.
How does the cooking philosophy of the YouTube channel bharatzkitchen HINDI differ from other Indian cooking channels?
bharatzkitchen HINDI emphasizes minimal equipment, step‑by‑step explanations in Hindi, and unique tricks like the cold‑smoke method to replicate restaurant flavors at home, setting it apart from channels that rely on heavy gadgets or elaborate presentations.
Last updated: September 6, 2026
