Butter Chicken

Bikramjits.Kitchen's picture

Aug. 16, 2013

This classic dish is popular in all the restaurants serving Indian food. The perfect blend of spices and rich creamy gravy makes it perfect for most palates.


Skinless chicken pieces 5 (4
For the marinade
Ginger garlic paste 1 Tablespoon
Yogurt 1 1/2 Cup (24 tbs) (Indian or Greek style)
Cayenne pepper powder 1 Teaspoon
Water 10 Milliliter
For the gravy
White butter 2 Tablespoon
Nigella seeds 1/2 Teaspoon
Tomato puree 1/2 Cup (8 tbs)
Cayenne pepper powder 1/2 Teaspoon
Sugar 1/2 Teaspoon
Fresh cream 1/2 Cup (8 tbs)
Dry fenugreek leaves 1/2 Teaspoon , crush
Green chili 3 , slitted
Salt To Taste



For the Marinade:

1. In a bowl add ginger-garlic paste, yogurt and mix well. Add cayenne pepper powder, and water. Mix and add the chicken pieces to the marinade and let marinate overnight.

2. Preheat the oven to 200 degree C.


3. Place chicken pieces in oven and grill until they become golden brown.

For Gravy:

4. In a pan add white butter, nigella seeds, tomato puree, sugar, cayenne pepper powder, and salt to taste. Mix well.

5. Pour water so that the tomato puree doesn't burn.

6. Add the grilled chicken pieces to the pan and mix to coat the chicken well with the gravy.

7. Stir in fresh cream, and kasoori methi (dry fenugreek leaves).


8. Add 3 slit green chilies, stir and serve hot with naan.


You can use an Indian style tandoori chicken or a roast chicken for this recipe.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 581Calories from Fat 207

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 760 mg31.67%

Total Carbohydrates 63 g21%

Dietary Fiber 2 g8%

Sugars 34 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet