How To Make Butter Chicken At Home

Ingredients

• 1 kg Chicken (leg, thigh and breast pieces) (cleaned, skin removed, cut into medium pieces; make shallow incisions on each piece as described)
• 0.5 tsp Salt (for first marination)
• 2 tsp Kashmiri Red Chili Powder (mild, gives bright red colour; divided among steps)
• 3 tbsp Ginger Garlic Paste (freshly made or store‑bought)
• 1 tbsp Lemon Juice (freshly squeezed; optional if using vinegar)
• 2 tbsp Mustard Oil (for second marination; gives authentic flavor)
• 300 g Hung Yogurt (Greek‑style) (drained for 1 hour to remove excess water)
• 0.5 tsp Coriander Powder (less than a teaspoon)
• 0.5 tsp Cumin Powder
• 0.5 tsp Kasuri Methi (Dried Fenugreek Leaves) (roasted before adding)
• 0.5 tsp Garam Masala Powder
• 0.5 tsp Black Salt (Kala Namak)
• 85 g Butter (divided: for pan‑roasting, for gravy, final finish)
• 1 tbsp Vegetable Oil (for initial pan heating)
• 600 g Tomatoes (ripe, high‑branch) (roughly 4‑5 medium tomatoes, skins removed)
• 55 g Cashews (soaked 10‑15 min before grinding)
• 1 small Onion (optional, finely chopped)
• 2 tbsp Fresh Cilantro Stems (chopped, added to gravy for aroma)
• 0.5 tsp Sugar (balances acidity)
• 2 tbsp Heavy Cream (Amul cream or any heavy cream)
• 1 set Whole Spices (bay leaf, green cardamom, black cardamom, clove, cinnamon stick, star anise) (bay leaf (1), green cardamom (2), black cardamom (2), clove (2‑3), cinnamon (small piece), star anise (1))
• 3 cup Water (adjust consistency of gravy)

Instructions

1. Prepare Chicken Pieces

   Rinse 1 kg of chicken, separate leg, thigh and breast pieces. Make shallow incisions on each piece – 3‑4 cuts on thighs, 4‑5 cuts on breasts, and a couple of cuts on legs – to help the marinades penetrate.

   Time: PT10M

2. First Marinade

   In a large bowl combine 0.5 tsp salt, 0.5 tsp Kashmiri red chili powder, 1 tbsp ginger‑garlic paste and 1 tbsp lemon juice. Add the chicken pieces and mix thoroughly so the spice rub reaches the incisions.

   Time: PT5M

3. First Rest

   Cover the bowl with clean foil and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).

   Time: PT30M

4. Prepare Mustard‑Oil Marinade

   In a separate bowl mix 2 tbsp mustard oil with 1 tbsp Kashmiri red chili powder. Stir until the powder is fully dispersed.

   Time: PT3M

5. Prepare Hung Yogurt Mix

   Drain 300 g plain yogurt in a cheesecloth for about 1 hour to remove excess whey. Transfer to a bowl and add 0.5 tsp salt, 0.5 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp Kasuri methi (roasted), 0.5 tsp garam masala, 1 tbsp ginger‑garlic paste, 0.5 tsp black salt, and a squeeze of lemon juice if the yogurt is not tangy enough. Mix well.

   Time: PT5M

6. Second Marinade

   Combine the mustard‑oil mixture with the hung‑yogurt mix, then coat the chicken again. Mix thoroughly and let rest for another 12 minutes.

   Time: PT12M

7. Pan‑Roast the Chicken

   Heat 1 tbsp vegetable oil and 1 tbsp butter in a large kadhai over high flame for 1 minute. Add the marinated chicken pieces, spread in a single layer, and sear on high heat for 1 minute. Reduce to medium, cover with a lid and cook for 12‑15 minutes, then flip and cook another 3‑4 minutes until most pieces are cooked through and any released liquid has evaporated.

   Time: PT17M

8. Add Charcoal Smoke (Optional)

   Heat a small piece of charcoal until red hot, place it in a small bowl, drizzle a little melted butter over it, then cover the pan with the chicken for 1 minute to infuse a smoky tandoor flavor.

   Time: PT1M

9. Prepare Tomato‑Cashew Base

   Rough‑chop the 600 g tomatoes into large pieces, remove the cores, and set aside. Soak 55 g cashews in warm water for 10‑15 minutes.

   Time: PT10M

10. Cook Tomatoes

    In the same kadhai, melt 2 tbsp butter, add the chopped tomatoes, 3‑4 tsp Kashmiri red chili powder, a few cilantro stems, and the soaked cashews (including soaking water). Cover and cook on low flame for 8‑10 minutes, stirring occasionally, until tomatoes soften but do not release all their water.

    Time: PT9M

11. Add Water and Boil

    When the tomato mixture is almost dry, add 2 cups water, increase heat to bring to a rolling boil, then turn off the flame. Let it cool slightly for about 5 minutes.

    Time: PT5M

12. Grind and Strain

    Transfer the hot mixture to a blender, blend until smooth, then pass through a fine mesh strainer into a clean bowl, discarding seeds and any coarse bits. The result should be a silky tomato‑cashew puree.

    Time: PT7M

13. Temper Whole Spices

    In a clean pan, heat a splash of oil, add the whole spices (bay leaf, green & black cardamom, clove, cinnamon, star anise) and sauté for 30‑40 seconds until fragrant.

    Time: PT1M

14. Build the Gravy

    Add 2 tbsp butter to the spiced oil, let it melt, then pour in the strained tomato‑cashew puree. Stir, cover, and simmer on low flame for 4‑5 minutes.

    Time: PT5M

15. Adjust Consistency

    If the gravy is too thick, add the remaining 1 cup water (or up to 3 cups total) to reach a silky, medium‑thin consistency. Bring to a gentle boil.

    Time: PT2M

16. Combine Chicken and Gravy

    Add the roasted chicken pieces (including any leftover oil/butter from the pan) into the gravy. Mix gently, cover, and simmer for 4‑5 minutes so the chicken absorbs the sauce.

    Time: PT5M

17. Final Enrichment

    Stir in 2 tbsp heavy cream, 2 tbsp butter, a pinch of ground cardamom powder, and 0.5 tsp Kasuri methi. Cook on low flame for another 2 minutes, then turn off the heat.

    Time: PT2M

18. Serve

    Garnish with a drizzle of butter, a swirl of cream, and a few fresh cilantro leaves. Serve hot with naan, roti or steamed basmati rice.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g