Butter Chicken! Many Indians have a great fondness for chicken. Especially to the mouth-watering butter chicken, the name alone can make you want to enjoy this ever-so-popular Indian dish.


  • Boneless Chicken
  • Yogurt
  • Red chili powder and Coriander powder
  • Salt to taste
  • Ginger-garlic paste
  • Dry fenugreek leaves
  • Lemon juice, Cashew nuts
  • Onion and Tomato
  • Butter
  • Bay leaf and Green Chili


  1. Get the boneless chicken and cut it into little pieces. Apply yogurt, red chili powder, salt, dry fenugreek leaves, lemon juice, and ginger-garlic paste. Mix it well. (best for about 6 hours)
  2. Heat the oil in a pan and long fry the chicken slices till it turns light golden in color.
  3. After chicken is completely cooked. Take it out from the oil and keep it apart. Use another pan & heat the oil and add finely chopped onion, cumin seeds and green chili. Fry it for about 4-5 minutes, till onion is soft.
  4. Add chopped tomato, cashew nuts, almonds, red chili powder, coriander powder, dry fenugreek leaves, bay leaves, and salt. Cook the flavorings for extra 2-3 minutes. Immediately let it completely cool by itself.
  5. Crush the fried ingredients along with 1/2 cup water to make a fine and smooth paste.
  6. Boil the frying pan with 1/4 cup butter and add the ground paste. Cook the spices on love level heat till butter appears separately. Then add 1/4 cup more butter and food color.
  7. Bake it for added 4-5 minutes and apply fried chicken pieces and stir it well.
  8. Add 2 cup boiled water and cook covered for 5 minutes. Now mix fresh cream and blend it well and quickly turn off the flame.
  9. Splash the ghee on a pan and immediately close it so that the gravy can engages with the essence.
  10. Finally, butter chicken is ready, decorate with some more butter and serve hot with chapatti or Naan.
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