Butter Chicken

photo by a food.com user photo by a food.com user
Ready In:
1hr 25mins




  • To Marinate: Place the chicken in a non-porous glass dish or bowl with lemon juice, 1 tbsp chilli powder and salt.
  • Toss to coat.
  • Cover the dish and refrigerate to marinate for an hour.
  • Drain yoghurt in a cloth for 15-20 minutes.
  • Place yoghurt in a medium bowl.
  • Add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil.
  • Pour yoghurt mixture over chicken.
  • Replace cover.
  • Refrigerate to marinate for another 3-4 hours.
  • Preheat oven to 400 degrees Fahrenhit.
  • Place chicken on skewers.
  • Place skewers in a 9* 13 inch baking dish and bake in a preheated oven for 20 minutes.
  • To Make Sauce: Melt butter in a saucepan over medium heat.
  • Add in garam masala.
  • Once it starts crackling, add in ginger and garlic pastes and green chilli peppers.
  • Saute till tender.
  • Add in tomato puree, chilli powder, salt, garam masala and water.
  • Boil.
  • Reduce heat to low.
  • Simmer.
  • Stir in honey and fenugreek.
  • Place chicken in the sauce mixture.
  • Continue cooking for another 5 minutes or until chicken is no longer pink inside.
  • Stir in fresh cream.

Questions & Replies

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  1. Tasty but too rich for me
  2. A really good butter chicken recipe, tasty, authentic only thing id say if you dont like too spicy half the amount of chilli powder as mine was spicy, although I love it some might find it too much. Really good though!!!
  3. Great recipe I have made it 3 times now and get very high praise from friends. Better than restaurant or from a bottle by far.
  4. Wowie! This was absolutely phenomenal. I have been making Indian food at home for years, but I have never gotten close to an authentic recipe until now! Thank you so much for sharing such a superb recipe!
  5. Awesome! I was looking for an authentic version of this dish, and after a few small modifications I found it! first use Serrano peppers as your "green chili Pepper", second substitute Ghee for the butter.


  1. Charishma, I made this today for some guests that were visiting us. It turned out so good. I used light cream to reduce as many calories as possible :). Also, instead of mixing my own spices for the chicken, I used readymade tandoori masala + ginger + garlic + yogurt + salt to marinate. It was so good that everyone ate twice the normal serving size. Thankfully, I had made enough :) No pictures as it was devoured


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