Butter Chicken Silky Smooth Gravy Wala
Butter Chicken Silky Smooth Gravy Wala is a medium Indian recipe that serves 4. 380 calories per serving. Recipe by Shan e Delhi on YouTube.
Prep: 50 min | Cook: 30 min | Total: 1 hr 35 min
Cost: $8.92 total, $2.23 per serving
Ingredients
- 500 g Chicken Breast (boneless, skinless, cut into bite‑size pieces)
- 1 tsp Salt (adjust to taste)
- 1 tbsp Garlic Ginger Paste (store‑bought or homemade)
- 3 tbsp Kashmiri Red Chili Powder (mildly spicy and gives bright red colour)
- 1 large Onion (finely chopped, not too fine)
- 2 tbsp Vegetable Oil (for sautéing onions and spices)
- 2 tbsp Butter (or ghee for authentic flavor)
- 2 tbsp Cashew Nuts (ground to a fine paste)
- 2 large Tomatoes (pureed)
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 0.5 tsp Sugar (balances acidity of tomatoes)
- 0.5 tsp Kasuri Methi (dried fenugreek leaves, crushed)
- 2 tbsp Heavy Cream (full‑fat for richness)
- 0.5 cup Water
- 2 tbsp Fresh Cilantro (chopped, for garnish)
- 0.5 cup Green Peas (optional) (adds texture and colour)
Instructions
Marinate the Chicken
Place the chicken pieces in a mixing bowl, add salt, garlic‑ginger paste, and 2 tbsp Kashmiri red chili powder. Mix well until the chicken is evenly coated.
Time: PT5M
Rest the Marinade
Let the marinated chicken rest at room temperature for 30 minutes. This tenderizes the meat and deepens the flavor.
Time: PT30M
Sauté Onions
Heat 1 tbsp vegetable oil in a large skillet over medium flame. Add the finely chopped onion and sauté for 2 minutes until it becomes translucent.
Time: PT2M
Temperature: Medium
Add Ginger‑Garlic Paste
Stir in an additional 1 tsp ginger‑garlic paste and cook for 1 minute, releasing its aroma.
Time: PT1M
Temperature: Medium
Spice It Up
Add the remaining 1 tbsp Kashmiri red chili powder, turmeric powder, and coriander powder. Fry for 2 minutes, stirring continuously, until the spices turn fragrant.
Time: PT2M
Temperature: Medium
Incorporate Cashew Paste
Add 2 tbsp ground cashew paste, mix well, and cook for 1 minute. This adds body and richness to the gravy.
Time: PT1M
Temperature: Medium
Tomato Base
Pour in the pureed tomatoes, stir, and cook on low flame for 5 minutes until the oil begins to separate from the masala.
Time: PT5M
Temperature: Low
Season & Sweeten
Add salt to taste and ½ tsp sugar, mixing until dissolved.
Time: PT1M
Finish the Gravy
Stir in 2 tbsp butter (or ghee) until melted, then add ½ cup water. Bring to a gentle simmer for 5 minutes.
Time: PT5M
Temperature: Medium
Cream & Fenugreek
Add 2 tbsp heavy cream and ½ tsp crushed kasuri methi. Mix gently and cook for another 2 minutes.
Time: PT2M
Temperature: Low
Cook the Chicken
Add the marinated chicken (including any leftover marinade) to the gravy. Cook on medium flame for 7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce coats the pieces.
Time: PT7M
Temperature: Medium
Garnish & Serve
Turn off the heat, garnish with chopped cilantro and optional green peas. Serve hot with naan, roti, or steamed basmati rice.
Time: PT0M
Nutrition Facts
- Calories
- 380
- Protein
- 28 g
- Carbohydrates
- 12 g
- Fat
- 24 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs (boneless)
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Garlic Ginger Paste: Fresh minced garlic and ginger (1:1)
- Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
- Instead of Onion: Shallots
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Butter: Ghee, Clarified butter
- Instead of Cashew Nuts: Almond paste, Cashew butter
- Instead of Tomatoes: Canned crushed tomatoes (400 g)
- Instead of Turmeric Powder: Fresh turmeric (grated)
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Sugar: Honey (¼ tsp)
- Instead of Kasuri Methi: Fenugreek leaves (fresh, 1 tsp)
- Instead of Heavy Cream: Full‑fat coconut milk (for dairy‑free)
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Green Peas (optional): Frozen corn
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Large Skillet or Frying Pan
- Blender or Food Processor
- Spatula or Wooden Spoon
- Ladle (optional)
- Stove
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes.
- Cooking the tomato‑spice mixture until oil separates.
- Adding cream on low heat to avoid curdling.
- Ensuring chicken reaches safe internal temperature.
Chef Tips from the Video
- Dry‑roast the cashews before grinding for a nuttier flavour.
- Crush kasuri methi between your palms to release its aroma before adding.
- For extra richness, finish the dish with a drizzle of ghee just before serving.
- Use a heavy‑bottomed pan to prevent scorching of the tomato base.
Troubleshooting
Gravy is too watery.
Increase the simmer time or add a teaspoon of tomato paste to thicken.
Gravy is too thick.
Stir in a little more water or chicken broth until desired consistency.
Chicken is dry.
Do not overcook; keep the final simmer to 7 minutes and check temperature.
Butter chicken lacks the characteristic red colour.
Use Kashmiri red chili powder, which provides colour without excessive heat.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- Gravy can be prepared a day ahead; reheat gently before adding chicken.
- Portion and freeze cooked butter chicken for quick meals.
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 at the Moti Mahal restaurant. It was created to use leftover tandoori chicken by simmering it in a tomato‑cream gravy, quickly becoming a beloved comfort dish across India and the world.
What are the traditional regional variations of Butter Chicken in Indian cuisine?
In Punjab, the gravy is richer with more butter and cream, while in Kolkata a hint of mustard oil is added. Some South Indian versions incorporate coconut milk instead of cream, giving a distinct tropical flavor.
How is authentic Butter Chicken traditionally served in Delhi households?
It is typically served hot, garnished with fresh cilantro, alongside butter‑naan, tandoori roti, or steamed basmati rice. A side of sliced onions, lemon wedges, and a dollop of butter completes the presentation.
During which celebrations is Butter Chicken commonly prepared in Indian culture?
Butter Chicken is a staple at festivals like Diwali, Eid, and family gatherings such as weddings and birthdays, where a rich, crowd‑pleasing dish is desired.
What makes Butter Chicken special or unique in North Indian cuisine?
Its signature silky tomato‑cream sauce, balanced sweet‑spicy flavour, and the use of kasuri methi give it a distinct aroma that sets it apart from other chicken curries.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common errors include over‑cooking the chicken, adding cream on high heat (which causes curdling), and not cooking the tomato‑spice mixture long enough for the oil to separate, resulting in a raw taste.
Why does this Butter Chicken recipe use Kashmiri red chili powder instead of regular chili powder?
Kashmiri red chili powder provides a vibrant red colour with mild heat, preserving the dish’s characteristic appearance without making it overly spicy.
Can I make Butter Chicken ahead of time and how should I store it?
Yes, you can prepare the gravy a day in advance and refrigerate it. Add the cooked chicken just before reheating, and store the finished dish in an airtight container for up to 4 days in the fridge.
What texture and appearance should I look for when making Butter Chicken?
The gravy should be smooth, glossy, and slightly thick, with a deep orange‑red hue. Chicken pieces should be tender, coated evenly, and the sauce should cling without pooling excess water.
How do I know when Butter Chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened to coat the back of a spoon. The oil will separate slightly from the masala, indicating the masala is fully cooked.
What does the YouTube channel Shan e Delhi specialize in?
The YouTube channel Shan e Delhi focuses on authentic North Indian home cooking, offering step‑by‑step tutorials for classic dishes, street‑food favorites, and modern twists on traditional recipes.
How does the YouTube channel Shan e Delhi's approach to Indian cooking differ from other Indian cooking channels?
Shan e Delhi emphasizes simplicity and accessibility, using everyday pantry ingredients and clear visual cues, while also sharing cultural anecdotes. Unlike some channels that rely on heavy editing, Shan e Delhi often films in a home kitchen setting for a relatable experience.
Last updated: September 6, 2026
