Butter Chicken


700 gm raw chicken.

For the marinade

1 tsp red chilli powder, 1 tsp ginger and garlic paste, salt to taste, 1/2 kg curd .

For the gravy

175 gm white butter, 1/2 tsp black cumin seeds, 1/2 kg tomato, pureed, 1/2 tsp sugar, 1 tsp red chilli powder, Salt to taste, 100 gm fresh cream , 4 green chillies, sliced, 1/2 tsp fenugreek leaves, crushed.


For marinating the chicken

  1. In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd.
  2. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.
  3. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.

For the chicken gravy

  1. Heat half the quantity of white butter in pan.
  2. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well
  3. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook.
  4. Cook till chicken is done. Serve hot with rice or naan.

Key Ingredients

chicken, red chilli, ginger, garlic, salt, yogurt, butter, cumin seeds, tomato puree, sugar, cream, green chillies, fenugreek