Monday, July 21, 2014

Butter Chicken

Butter chicken is the most famous of all the chicken dishes in India. In every party or a fest, butter chicken is a dish which has to be present (in case of non-vegetarians) in addition to all the others. It is easy to cook, takes very less time and effort, cooked in spices and butter, and is mouthwateringly delicious !! Every weekend we have been experimenting with new varieties of cooking chicken from about 6 months now; but this is the only chicken dish we have repeated.. and not once, but 6-7 times; we also plan to serve this to our guests... all because of the ease of cooking and out-of-the world taste.. This doesn't even need long marination, just about an hour.. and the simplest marinade ever possible..


Chicken: 500 gm (I used leg pieces and thighs, could be made boneless too)
Cashews: a handful
Butter: 4 tbsp.
Cooking oil: 3 tsp.
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Coriander powder: 1 tsp.
Cumin powder: 1 tsp.
Lemon juice: 2 tsp.
Corn flour: 2 tbsp.
Onion (chopped): 2
Ginger-garlic (grated): 3 tbsp.
Tomato (chopped): 2
Garam masala: 1 tsp.
Kasoori methi: 1 tsp.

  1. Marinate the chicken with salt, red chilli powder, turmeric, corn flour and lemon juice for about one hour (four hours maximum). 
  2. Soak cashew nuts in a separate dish so they become soft while cooking.
  3. Add little oil in a pan and partially fry the marinated chicken and keep aside. 
  4. Add butter to another pan on medium heat and add onions and fry till they become transparent. 
  5. Add tomatoes and sauté until they become completely soft. 
  6. Now add ginger and garlic, garam masala, coriander powder, cumin powder and red chilli powder. Crush kasoori methi between your palms and add to the pan. Mix very well and cook for 2 minutes.
  7. Now add the fried chicken and mix well. 
  8. Crush the soaked cashew nuts to a smooth (or rough, however you like) paste and add to the mix. 
  9. Mix everything well and let cook for about 5 minutes. 
  10. Now add a little water (about 1 cup) depends on how thin/thick you want the curry. Cover the pan and let it cook for about 10 minutes.
  11. Remove the cover and cook in open for another 5 minutes. Turn off the heat, mix well, garnish with coriander leaves (optional), add butter to the dish so it floats on the top (optional: to give the restaurant feeling; I don't add it) and serve hot with rice/roti. 

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  1. I will make this today. After seeing butter floating I thought your recipe might ask for cream or milk...thank god kaju will take care of buttery part. Thanks

    1. hey thanks a lot.. do try and let me know how it turned out.. :)

  2. Looks delicious and I love how easy to follow the recipes are. Would love to try it out.
    Laxmi Nagar

  3. Brij,
    Thanks for this great recipe. I have been using this very often. It comes out perfect every single time that's what I have told ( I am a pure vegetarian ).

    1. thanks a lot dear.. I'm glad you liked the recipe..



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