Spice Trails
Butter Chicken
non-vegetarian Punjabi medium

Butter Chicken

A rich and creamy tomato-based curry with tender chicken pieces, flavored with aromatic spices.

Sanjeev Kapoor

Recipe by Sanjeev Kapoor

North Indian, Fusion
Prep Time 30 min
Cook Time 45 min
Servings 4

Ingredients

  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp butter
  • 2 tbsp oil
  • 2 onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 2 green chilies, slit
  • 400g tomato puree
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 2 tbsp kasuri methi (dried fenugreek leaves)
  • 200ml heavy cream
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Marinate chicken with yogurt, ginger-garlic paste, and spices for at least 2 hours.

  2. Heat butter and oil in a pan. Add chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and green chilies. Sauté for 2 minutes.

  4. Add tomato puree and cook until the oil separates.

  5. Add red chili powder, garam masala, and cumin powder. Cook for 2 minutes.

  6. Add marinated chicken and cook until it's 80% done.

  7. Pour in heavy cream and simmer for 10-15 minutes until chicken is fully cooked.

  8. Crush kasuri methi between your palms and add to the curry. Add salt to taste.

  9. Garnish with fresh coriander and serve hot with naan or rice.