Best Butter chicken Recipe


Best Butter chicken recipe

Butter chicken is such a popular dish in Japan. Almost every Japanese I have met here who said I love Indian food is a big fan of Butter chicken. I have tried many recipes before but this evening was one of the kind where I wanted the perfect one balanced, closest to the ones we may find at the best restaurant in town. The proportion of the spices is the most important part of getting the right taste for this recipe. Its a fairly easy recipe in case you want a crowd pleaser for your next party this is it !! now lets see how to make the best home made butter chicken.
Prep Time15 mins
Cook Time40 mins
Marination time8 hrs
Total Time8 hrs 55 mins
Course: dinner, Main Course, Side Dish
Cuisine: Indian
Keyword: chicken gravy, chicken recipes, north indian gravy, north indian side dish
Servings: 4 People
Author: Divyabharathi


  • blender
  • Pot
  • spatulas,
  • measuring cups
  • spoons


  • 1 medium sized onion (finely chopped)
  • 2 large tomatoes (finely chopped)
  • 6 cashews (broken into half)
  • 1/4 cup beaten yoghurt (at room temperature)
  • Corriander leaves a handful
  • 1/4 cup Fresh cream or malai
  • 2 tbsp butter
  • 1/2 - 1 tsp Kashmiri Red chilli powder (add less if you prefer less spice)
  • 2 tsp garam masala
  • 2 pod of garlic
  • 1/2 inch ginger
  • 1/2 cup Water
  • 1 tbsp crushed kasuri nethi
  • 250 GMs chicken breasts
  • 2 tbsp Tandoori chicken masala
  • 1 tsp each of ginger and garlic paste
  • 1/2 tsp cardamom powder
  • 1/2 tsp nutmeg powder
  • 1 tbsp Honey


  • Wash and cut the chicken breasts into bite size pieces and marinate with yoghurt , salt , tandoori chicken masala and ginger garlic paste ... for atleast 2 hours or over night
  • In a pan, add butter, add finely chopped onions, sauté until its soft, add chopped tomatoes,Ginger, garlic pods little salt and cook until the tomatoes go soft. Add the cashews, Corriander leaves and mix it in and turn off the flame. Cool it down and blend it to a smooth paste once it cools down. You can water to help blend to a smooth paste.
  • In the same pan, add the marinated chicken pieces, along with the marinade and cook until the chicken is cooked for 5-10 mins or cooked half way through... remove from heat and transfer the cooked chicken to a plate.
  • To the same pan, add a tbsp of butter, some red chilli powder, and mix it the butter for few seconds. Add in the blended onion, tomato cashew paste, nutmeg powder,cardamom powder, garam masala, kasuri methi, honey and mix it all in. Cook in low to medium flame for 10 mins, stir in between to avoid burning in the bottom.
  • Add fresh cream and add the cooked chicken pieces cover and cook for another 10 mins or until you see the curry is glossy on top.
  • Remove from heat, garish with fresh cream and butter and serve hot with naan or roti .


Adjust the spice level to suit you. The quantity mentioned is mild because I have used Kashmiri red chilli powder.
You can alternatively grill the chicken over a charcoal grill to get that perfect smoky tandoori flavor.
Its important to have the yoghurt at room temperature and well beaten to avoid curdling. This is incase you don't have too much tie to marinate.
If you don't have tandoori masala, you can simply use a mixture of red chilli powder, garam masala and little kasoori methi to it. 1 tsp each.
If you are using ready made tandoori masala, check for spice levels and salt levels and add accordingly. As it may vary from brand to brand. I had used S&B tandoori masala powder.


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