17 December 2008

Butter Chicken

Butter Chicken is a very popular dish for every age group. We have to make it a little more healthy without compromising on the taste.

First inspiration for making this dish goes to my colleague Ruby Philip, she had made this dish and shared the recipe with me, even though every cook or chef has his or her own little variations which makes their dish unique ( I too have did some variations from collecting information through internet.)

Ingredients for marinating the chicken

1) Chicken – ½ Kg (preferably boneless)
2) Butter or oil for frying the chicken
3) Garlic Paste – 1 table spoon
4) Ginger Paste – 1 Table Spoon
5) Chilly powder – 2- 3 tea spoon
6) Lime juice – half of a lime.
7) Yogurt - 2 Table spoon.
8) Salt – As required.

Mix well 3-7 ingredients and put it in the refrigerator overnight for best results or at least 1 hour. Then Heat 2 table spoon of butter on a heavy-bottomed pan and put the chicken along with the marinade. Cover and cook for about 20minuts or till the chicken is fully cooked. Stir fry the chicken for some time again to evaporate the water content and keep aside.

Ingredients for the Gravy

1) Onion – 1 big ( chopped)
2) Ginger- 1 table spoon ( chopped or paste)
3) Garlic – 1 table spoon ( chopped or paste)
4) Cumin seeds – 2-3 pinch
5) Bay leaves – 1 leaf
6) Garam Masala – 2 teaspoon.( If you want north Indian taste- you can add kasthuri methi powder +Tandoori Masala)
7) Red chilly powder- 1 ½ teaspoon.
8) Tomato- chopped 2 medium sizes.
9) Green chilly – 2-3 (optional)
10) Almond & cashew nut – 8 pieces each. ( soaked in water or milk)
11) Water – 1 cup.
12) Butter – 1 ½ table spoon.
13) Coriander leaves – Chopped.
14) Fresh Cream – 1 ½ table spoon.

Take a pan and heat butter, then splutter cumin seeds then add onion and sauté until transparent, then add ginger, garlic, and green chilly and sauté until the raw smell out, then add red chilly powder and sauté again and add the almond & cashew and sauté for few seconds. Then add chopped tomato’s and salt until the tomatos are done and finally add 1 cup of water and boil the entire gravy for few seconds and take away from heat & keep aside and cool the gravy.

When it becomes cool grind the gravy in a mixture and put the same to the chicken in a pan and cook for about 5-7 minutes in medium heat and add Masala powder. Last but not least add the cream, mix and allow it to come to a boil and take it off the flame. At this point, do a taste test and adjust the salt in the gravy. Garnish with coriander leaves & Serve hot........enjoy the dish.


  1. Hey, thanx for mentioning my name. I used Tandoori Chicken Masala powder.. it gives colour & flavour. Also, I feel thatb'cos u added 1.5 spoons of cream & cashew/Almond paste it gave the dish a very rich taste...
    I tasted the butter chkn u made.. & my kids would have loved it..it was not too spicy but the only thing I felt was that it had a very heavy & rich taste, which can be reduced. For garnishing.. u can also add a few cashews fried in butter. Good Going.. girl!!

  2. Tried last day and was so amazed with the awesome taste . hattz off sherly.