Creamy Butter Chicken
A rich, creamy Indian curry featuring tender marinated chicken in a velvety tomato-based gravy enriched with butter and cream.
Equipment
Ingredients
Chicken Marinade
boneless chicken (raw)
800 g
full-fat yogurt, drained (drained)
60 g
salt
1 tsp
red chili powder
1 tsp
cumin powder
0.5 tsp
ginger-garlic paste
1 tbsp
lemon juice
0.5 tbsp
Butter Chicken Gravy
cooking oil
60 ml
butter
30 g
onions, sliced (sliced)
2 medium
tomatoes, chopped (chopped)
4 medium
ginger-garlic paste
1 tbsp
cashews
20 pcs
green cardamom pods
3.5 pcs
salt
1 tsp
red chili powder
1 tsp
mild red chili powder
1 tsp
turmeric
0.25 tsp
fresh coriander (fresh)
15 g
For Cooking the Chicken
oil
45 ml
To Finish
water
125 ml
dried fenugreek leaves, crushed (crushed)
1 tbsp
garam masala
1 tsp
heavy cream
120 ml
butter
30 g
Instructions
Marinate the chicken
Mix the chicken with yogurt, salt, red chili powder, cumin, ginger-garlic, lemon juice and optional food color. Marinate well.
Prepare the gravy base
Heat the oil and butter in a pan. Add the onions and cook until softened.
Cook the gravy mixture
Add the tomatoes, ginger-garlic, cashews, cardamom, salt, red chili powder, mild red chili powder and turmeric. Cook until the tomatoes are very soft and the mixture has cooked down.
Blend the gravy
Add the fresh coriander, then remove from the heat and blend until completely smooth.
Cook the marinated chicken
Heat 3 tbsp oil in a separate pan and cook the marinated chicken until browned and cooked through.
Combine chicken and gravy
Add the blended gravy and cooked chicken together. Add water as needed and simmer.
Add spices
Add the crushed dried fenugreek leaves and garam masala.
Finish with cream and butter
Stir in the heavy cream, then finish with the butter. Simmer briefly until smooth and creamy.
Original recipe
Storage
Reheat gently to prevent cream from separating. Add a splash of water if too thick.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.