Butter Chicken
मक्खन मुर्ग · North Indian
Creamy, aromatic tomato-based curry with tender chicken — the most loved Indian dish worldwide. Perfect with naan or basmati rice.
Ingredients
- 700g Chicken, cut into pieces
- 1 cup Thick yogurt
- 2 tbsp Ginger-garlic paste
- 2 tsp Red chilli powder
- 1 tsp Garam masala
- 3 tbsp Butter
- 2 Large onions, roughly chopped
- 4 Large tomatoes, pureed
- 1 cup Fresh cream
- 1 tbsp Kasuri methi (dried fenugreek)
- 2 tsp Sugar
- to taste Salt
Nutrition (per serving)
Instructions (55 min total)
- 1
Marinate chicken with yogurt, 1 tbsp ginger-garlic paste, 1 tsp chilli powder, salt and garam masala. Rest for 30 minutes minimum.
- 2
Grill or pan-fry marinated chicken on high heat until charred spots appear. Set aside.
- 3
In the same pan, melt butter. Add chopped onions and sauté until golden brown, about 12 minutes.
- 4
Add remaining ginger-garlic paste and cook 2 minutes. Add tomato puree and cook until oil separates, about 15 minutes.
- 5
Add remaining chilli powder, salt and sugar. Blend the gravy smooth using a hand blender.
- 6
Return to heat, add grilled chicken and simmer 10 minutes. Add cream and kasuri methi.
- 7
Simmer on low flame 5 minutes. Adjust seasoning. Garnish with cream swirl and serve hot.
Tap each step to mark as done
Chef's Tips
- 💡Use tandoor or oven at 220°C for authentic charred chicken
- 💡Kasuri methi is the secret ingredient — don't skip it
- 💡Add a pinch of cardamom powder for restaurant-style aroma
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