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Easy Butter Chicken Recipe To Make At Home

Here’s a quick recipe of restaurant style Butter Chicken for you to make at home

Butter Chicken or Chicken Makhani is undoubtedly the most loved non-vegetarian dish in India. It is has become an inseparable part of Indian cuisine. Paired with rice, Naan or a Kulcha, this lip smacking dish has been loved by many across the world and is one of the most popular chicken dishes eaten in Indian restaurants.

Here is a really simple, quick and easy Butter Chicken Recipe for you to make at home. The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket.


For marination:

1/2 kg boneless Chicken
1/2 cup Greek Yoghurt or hung curd (thick curd)
1/4 teaspoon turmeric or haldi
1 teaspoon red chilli powder
1/2 teaspoon garam masala
1 teaspoon coriander powder
3/4 tablespoon lemon juice
1 tablespoon ginger garlic paste
3/4 teaspoon Kasauri Methi (dried fenugreek leaves, optional but it really enhances the taste)
3/4 teaspoon oil/butter
Salt to taste

For Gravy:

2 tablespoon butter plus 2 tablespoon oil
1 tablespoon ginger garlic paste
1 green chilly, finely chopped
1 large onion, sliced and chopped
1 small stick of cinnamon or dalchini (2 inch)
2 green cardamoms
2 cloves
4 large tomatoes, sliced and chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
3/4 teaspoon garam masala powder
1 teaspoon red chilli powder
 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)
1 cup of heavy or thickened cream
Salt to taste
2 tablespoon coriander leaves, chopped for garnishing

How to cook butter chicken

Step one:

In a bowl, combine chicken with all of the ingredients for the chicken marinade except oil/butter; let marinate for 30 minutes to an hour (or overnight if time allows). Grill the chicken in a large skillet with oil/butter. Make sure not to crowd the pan. Cook for three minutes on each side (depends on the size of chicken chunks) or until the chicken is 3/4th cooked.

Step Two:

Heat oil in a pan. Add cardamoms, cinnamon and cloves and sauté for a min. Add ginger garlic paste and chopped green chilies. Sauté for a minute and add the onions. Cook them for about 6 minutes. Now add the red chilli powder, garam masala, cumin powder, coriander powder and cook for a minute while scraping up any browned bits stuck on the bottom of the pan.

Add chopped tomatoes. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from the heat and blend the mixture to a really smooth paste.

Now add the butter in the same pan. Cook the puréed sauce in the butter. Add sugar and crushed kasoori methi (or fenugreek leaves) into the sauce. Add the grilled chicken with its juices. Stir and simmer the gravy for another 5 to 8 minutes. Add the cream and mix well. Remove from the stove immediately to avoid curdling of the graving.

Garnish the Butter Chicken with coriander leaves. Serve Chicken Makhani or Butter Chicken with cooked rice or Naan/Kulcha.

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