The Butter Chicken Recipe.

CAUTION : By the time you're finished reading or eating this, you shall have gained the POWER of Butter Chicken. You shall be able to reduce ANYBODY to a quivering mass of nerves wanting this.

I warned you.

This is not something I lifted off the net,
Its the real pic of what I made!


4 pieces Chicken Breasts, Boneless.
1 cup Curd (I used the Nestle one)
5 medium sized Tomatoes (Pureed)
7-8 cloves of Garlic
1 inch piece of Ginger
4 Cardamom pods, crushed
8 Cloves, crushed
1 inch piece of Cinnamon
1 tsp Salt
1 tsp Chilli Powder
1 tsp Turmeric Powder
2 tsp Garam Masala  (All spice powder)
3 tbsp Butter
1 tbsp Oil
1 tbsp Tomato sauce
1 cup Commercial Tomato Puree (Homemade-the brand, is best, also its Coconut milk is very good too!)
1 cup Amul cream.
1 cup Sliced Onions.

Whole Spices:
5 pieces of Peppercorns
4 pieces of cloves
1 bay leaf, torn
1 tsp of Saunf

Salt to taste.

For the Marinade : Try doing this step at least a hour in advance!

  1. Puree the tomatoes,garlic and ginger.
  2. Crush the cloves and cardamom with a mortar and pestle.
  3. Take a mixing bowl and and mix all of the above.
  4. Now add the curd to this mixture.
  5. Add the salt, chili powder, turmeric, cinnamon (broken into pieces ) and Garam masala.
  6. Place the cut up chicken pieces into this mixture for at least an hour.
  7. The longer the chicken stays marinated, the softer and juicier it is. :D

For the Butter Chicken:

  1. Take a nice non-stick pan with a lid.
  2. Pour some oil into it so that the butter doesn't burn.
  3. Put the butter into it and as soon as it melts, throw in the Bay leaves and the whole spices.
  4. Now put in the sliced onions.
  5. As soon as they turn golden, Pour the entire Marinade mixture  with the chicken into it.
  6. Cover and cook till the sauce loses its raw taste(this should take at least 15 mins) Now add the Commercial Tomato Puree.
  7. Check the chicken. Chicken is said to be well cooked if its Springy, Opaque and Separates. I call it the S.O.S method :P
  8. Now add the cream, the tomato sauce and cover and cook for 5 minutes until the fat separates from the gravy.
  9. As soon as you can see the reddish oil separating from the gravy, its DONE!

Garnish with lots of fresh coriander and show it off to all your friends and family!

And tell me about their reactions!
Mine loved it!

2 Responses so far.

  1. Girl you can cook! This looks utterly delicious. Thanks for this wonderful recipe. Will surely note it down. Yum! Yum!

  2. Thanks!
    Its my secret ambition to become a chef one day!

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