Easy Butter Chicken

Butter chicken is one of the always ordered dishes at any Indian restaurants. This dish is a wonderful combination of spices and the chicken which is so moist and tender. I have not added cashewnuts as I have to give this to my daughter and she is still in a nut free diet. But you can always add cashew nuts to enhance the taste and rich texture.



  1. Chicken – 1 kg (I have used boneless breast pieces)
  2. Red Chilli Powder  – 1 tsp (used kashmiri chilli powder for the color)
  3. Garam Masala – 2 tsp (I usually use the garam masala my Mother in law prepares – she uses Cloves, Cardamom, Star ainse, Cinnamon to make the masala)
  4. Black Pepper – 1 tsp (crushed and grinded, thanks to my Mother in law for this as well)
  5. Coriander Powder – 1 tsp
  6. Garlic – 3 tsp (Crushing garlic/ginger gives more taste than slicing it)
  7. Ginger – 3 tsp
  8. Turmeric Powder – ½  tsp
  9. White pepper powder – 1 tsp
  10. Lemon juice
  11. Chive leaves
  12. Butter – ½ cube
  13. Onion – 1 cup (chopped)
  14. Tomato – 2 nos (juicy ripe ones)
  15. Kasthuri methi – ½ tsp
  16. Heavy cream – 3 tbsp
  17. Salt – as required
  18. Oil – 1 tsp
  19. Coriander Leaves
  20. Yogurt – ¾ cupBC2


  1. Clean and cut the chicken to cube pieces.
  2. Add salt and ingredients 2 through 11 to the chicken pieces. Add yogurt to this as well and mix.Keep it aside for at least ½ an hour so that the masala gets into the chicken pieces. (For best results, you can keep this in the refrigerator for overnight).
  3. Heat a pan and add some butter. Saute the onions in that. Add some salt and saute until the onions become transparent. Keep it aside to cool.
  4. Take the tomatoes and make a puree in a mixer.
  5. Use the same pan used to saute onions and add some more butter or oil. Add the chicken pieces into this and cook it until it becomes tender.
  6. Once the marinated chicken is taken there would be masala paste left on the dish, add the sauted onion to that so the onion gets the leftover masala. Make a paste of the onion too using a mixer.
  7. Once chicken is cooked, take it from the butter\oil and keep it aside.
  8. Add the onion gravy to the pan, saute it for few. Add the tomato paste and saute it for few.
  9. Add some butter and ginger garlic paste to this. Later add the kasturi methi.
  10. Take a bigger pan, add little butter and add the chicken pieces (salt if required). Saute it for few and then add the masala from Step 9. Mix the chicken pieces well.
  11. Once the gravy is coated on the chicken,add the heavy cream to that.

  12. Close it with a lid and cook it for 5 mts.
  13. Use coriander leaves to garnish.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: