Butter Chicken - A Popular Indian Dish
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 4 People
For marinating chicken
  • Chicken, boneless breast or thighs- 1 lb
  • Ginger-garlic paste- 2 tsp
  • Chili powder- 1 tsp
  • Coriander powder- 1½ tsp
  • Cumin powder- ½ tsp
  • Salt- to taste
For frying
  • Oil- enough to shallow fry chicken
For making puree
  • Oil, used for frying chicken- 2 tbsp
  • Onion, chopped- 2
  • Tomatoes, chopped- 3
  • Water- 1 cup
  • Salt- a few pinches
For making sauce
  • Butter- 2 tbsp
  • Green chili, chopped- 1
  • Cumin powder- ½ tsp
  • Coriander powder- 1 tsp
  • Garam masala- 1 tsp
  • Tomato ketchup- 3 tbsp (must add)
  • Half and half cream -1/4 cup
  • Cilantro, chopped- 2 handfuls
  1. Marinate the chicken with the above mentioned ingredients 'for marinating chicken' for 15 minutes.
  2. Shallow fry the chicken in oil till it turns golden in color, keep aside on a paper towel.
  3. Place a large non-stick pan over medium heat, add 2 tbsp oil used for frying chicken.
  4. Add onions, green chili to the oil and salt, saute till onions turns tender.
  5. Add tomatoes and cook till it gets mashed up.
  6. Remove the pan from the heat, let cool down a bit.
  7. Puree the onion-mixture along with 1 cup water in a blender to a smooth paste.
  8. In the same pan, melt the butter.
  9. Pour the onion-tomato puree to the butter, saute for a couple of minutes.
  10. Be careful as the puree will splatter, keep the heat to low medium.
  11. Add cumin powder, coriander powder and garam masala to it, cook for a minute.
  12. If the gravy is too thick, add water to thin down the sauce.
  13. Add tomato ketchup and combine well.
  14. Add the fried chicken to the sauce.
  15. Now, add the cream and combine well, cook for 2 minutes.
  16. This dish should have a thick constituency.
  17. Have a taste and add salt if needed.
  18. Garnish with cilantro and remove the pan from the heat.
  19. Serve with basmati rice or naan.
To make this healthy, skip adding cream, it tastes delicious even without the cream.
Don't skip adding tomato ketchup as this enhances the flavor a lot and deepens the color as well.
In restaurants, they add red food color that's the reason why butter chicken has deep red color, I didn't add the color.
You could adjust the spice level accordingly, this is usually a mildly spicy dish.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/butter-chicken-a-popular-indian-dish/