Easy Butter Chicken
Succulent pieces of chicken marinated in a yoghurt base and cooked in an onion-tomato paste with select whole spices and butter. This easy butter chicken recipe is a crowd-pleaser.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
40minutes 15minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
40minutes 15minutes
For marinade
For curry paste
Whole spices for frying
  1. Combine all the marinade ingredients in a mixing bowl.
  2. Kashmiri chilli adds a nice colour to the curry without being hot. If you can’t source Kashmiri chilli powder, substitute with any mild chilli varieties.
  3. Add the chicken pieces, mix well, and marinate for 20 minutes.
  4. If you are planning in advance, marinate for a longer time (overnight).
  5. On a medium flame, heat 1 tablespoon butter and 1/2 tablespoon oil in a pan.
  6. Cook the onions until they turn tender and translucent.
  7. Add the chopped tomatoes, salt, mix well and cook with lid closed for 3 minutes.
  8. Open the lid, and add coriander powder, chilli powder, garam masala, and cashew nuts.
  9. Continue cooking on a low flame without the lid. Stir occasionally.
  10. While that’s happening, take a thick-bottom pan, heat 1 tablespoon butter and a drizzle of oil.
  11. Sear the marinated chicken pieces. Reduce the flame and fry until chicken is almost cooked through.
  12. Fry in batches if you have to. Drain off and transfer to a plate lined with a kitchen towel to soak up any extra oil.
  13. The juices should have disappeared from the onion-tomato mix by now. The tomatoes will turn mushy and disappear into the mix.
  14. Switch off and let it cool down a bit.
  15. Transfer the contents to a blender, add 1 1/2 cups of water, and blend to a fine paste.
  16. In a pot, heat a tablespoon butter and fry the whole spices. Add ginger and garlic.
  17. Empty the pureed sauce from the blender into the pot. Mix well. Close the lid and cook for a couple of minutes on a medium flame.
  18. Open the lid and add the fried chicken and the Kasuri methi. Cook for a few more minutes while stirring frequently.
  19. I didn’t add any cream, but you can add some now. That’s optional.
  20. Switch off. Garnish with coriander leaves. Let it sit for a while. Serve with some roti, chapati, or rice.

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