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Butter Chicken

Butter chicken is possibly the MOST famous Indian dish in the world. A tomato gravy enriched with cream is cooked with chicken to create a sublime dish that leaves you licking your fingers.

Fun history fact: The butter chicken is less than a 100 years old. It was created for the British who couldn’t handle the overpowering spices in India food.

Servings - 4
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 30 mins

Ingredients

  • 400 g chicken pieces
  • 1/4 cup yogurt
  • 1 tbsp ginger garlic paste
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp Master Cook jeera (cumin seeds), powdered
  • 1/2 tsp red chilli powder
  • 1/2 tsp salt
  • 1 tbsp oil
  • 1 tbsp butter + 1 tbsp oil
  • 1 onion, chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp Master Cook jeera (cumin seeds), powdered
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 200 g tomatoes, chopped
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1/2 cup cream
  • 1/2 tbsp sugar
  • 1/2 tsp kasoori methi

Nutrition Facts

Servings: 4
Amount per serving
Calories 298
% Daily Value*
Total Fat 15.2g 19%
Saturated Fat 4.8g 24%
Cholesterol 91mg 30%
Sodium 1864mg 81%
Total Carbohydrate 8.3g 3%
Dietary Fiber 2g 7%
Total Sugars 4.3g
Protein 31.5g
Vitamin D 2mcg 10%
Calcium 76mg 6%
Iron 3mg 15%
Potassium 442mg 9%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

Procedure
  • Mix chicken, yogurt, ginger garlic paste, garam masala, turmeric powder, cumin powder, red chilli powder and salt in bowl and let rest anywhere from 30 mins to overnight,
  • Using a large pot, heat some oil. When hot, cook the chicken pieces until browned. Cook in batches if necessary, don't crowd the pan. Set the pieces aside and heat the butter and oil in the pot.
  • Cook the onions until it browns a little. Add ginger garlic paste and saute. Add the spices and cook the spices.
  • Add tomatoes and cook until mushy. Let cool and puree in a blender using small amount of water.
  • Transfer back to the pot and cook until it bubbles. Add cream, sugar and salt.
  • Mix in the chicken and cook until the chicken is cooked thoroughly and the sauce thicken.
  • Finish it by sprinkling kasuri methi powder over it and some chopped coriander leaves.
  • Serve with naan or rice. If you're adventurous, you can try it with schezwan fried rice too!

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