First marination for butter chicken recipe
- ½ kg chicken (or 1 lb.) (bone-in or boneless)
- ¾ tbsp lemon juice
- ¼ tsp Salt
- ½ tsp Red chili powder or paprika
Second marination
- ¾ tsp kasuri methi crushed or powdered dried fenugreek leaves
- 1/8 tsp turmeric or haldi
- ½ to ¾ tsp garam masala powder
- ¾ tbsp oil
- 1 tbsp ginger garlic paste
- ½ cup thick curd or hung yogurt (or greek yogurt, refer notes)
For butter chicken sauce
- 2 tbsp butter
- 1 tsp ginger garlic paste
- 1 tsp cinnamon
- 1/2 tsp caramon
- 1/2 tsp fenugreek
- 1 to 2Â green chilies slit
- 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
- 1 tsp red chili powder or paprika (adjust to suit your taste and color)
-  ¾ tsp garam masala powder
- ¼ tbsp sugar
- salt as needed
- 80 to 100 ml chilled cream (refer the notes)
- Coriander leaves for garnishing
How to make the recipe
Preparation for butter chicken recipe
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First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
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Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
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Refrigerate for at least 3 to 4 hours. Overnight works best.
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Soak almonds or cashews for 1 hour. Remove the skin and make a smooth paste with little water. You can also make it like thick milk.
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Puree the tomatoes and set aside. Also make the ginger garlic paste.
How to make butter chicken
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Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade.
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Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
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To grill it in oven, preheat the oven to 240 C for at least 20 mins. Grill it until the meat is cooked well. It may take about 20 to 30 mins depending on the size of your chicken chunks.
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Heat a pan with butter. Add cinnamon, cloves and cardamoms. Fry for a min or two.
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Add ginger garlic paste, green chilies and fry till it turns fragrant.
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Next pour the tomato puree. Add red chili powder, sugar and salt.
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Mix and cook until the tomato puree becomes thick. It also begins to leave the sides of the pan.
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Pour 1 cup water. Add add methi powder, cashew or almond paste . Add more or less water to suit your desired consistency.
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Bring the mix to a boil and simmer for 3 to 5 minutes.
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Add kasuri methi and garam masala. or add at a later step for the best aroma.
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Add chicken. Mix and simmer for about 5 to 7 minutes. The chicken should become soft and tender.
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Add garam masala and kasuri methi.
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Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
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Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.
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