Go Back
Print
Recipe Image
Smaller
Normal
Larger
5
from
2
votes
Butter Chicken
A classic and popular restaurant dish that goes well with naan and rice dishes.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Marinade Time
3
hours
hrs
Total Time
3
hours
hrs
40
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Keyword:
popular, restaurant
Ingredients
200
g
Boneless Chicken
cut into small pieces
1 1/2
tsp
Lemon Juice
as per taste
Salt
1/2
tsp
Red Chilli Powder
2
tsp
Butter
Wooden Skewers soaked in water
For the Sauce:
5 to 6
Tomatoes
chopped
1/4
tsp
Fenugreek Leaves Powder
2
Green Cardamom
1/4
tsp
Mace Powder
1/2
tsp
Red Chilli Powder
2 to 3
Garlic Cloves
minced
1/4
inch
Ginger
finely chopped
as per taste
Salt
1
tsp
Honey
2
tbsp
Thick Cream
2 + 2
tsp
Butter
For the Marinade:
1/4
cup
Yogurt
2
tsp
Ginger Garlic Paste
1/4
tsp
Red Chilli Powder
1/4
tsp
Garam Masala Powder
as required
Oil
as per taste
Salt
Instructions
Using a fork, gently prick the chicken pieces all over.
Transfer to a large bowl.
Add lemon juice, salt and red chilli powder.
Mix well until the chicken pieces are coated with the spices.
Cover the bowl with cling film and keep it in the fridge for 20 to 40 minutes.
To make the marinade, combine all the marinade ingredients in a bowl and mix well.
Remove the chicken from the fridge and pour the marinade all over.
Mix well until it is evenly coated.
Cover again with cling film and keep it in the fridge for 3 hours.
Preheat an oven to 200C/400F.
Thread the marinated chicken pieces onto the wooden skewers.
Place them on a baking tray lined with baking sheet and cook for 10 minutes.
Baste them with butter and cook for another 2 minutes.
Remove the chicken pieces and keep aside.
Heat a nonstick pan over medium flame.
Add butter.
When it melts, add mace powder and green cardamoms.
Mix the red chilli powder with little water and add to the pan.
Add the ginger, garlic, tomatoes and mix well.
Cook for 15 to 20 minutes or until the tomatoes become pulpy.
Remove and strain this mixture.
Blend this mixture until smooth and transfer to the pan.
Reduce the flame to low.
Add 1 tsp butter and cook for 10 to 15 minutes.
Add the fenugreek leaf powder and stir well.
After 3 minutes, add honey, cream and salt.
Mix well and cook for another 3 minutes.
Now add the chicken pieces and cook for 2 to 4 minutes.
Switch off the flame.
Serve hot with naan.