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The Perfect Butter Chicken

A rich, creamy and buttery chicken curry.
Servings: 4



  • 2 tbsp Oil

For marination

  • 500 g chicken
  • 1/2 cup yoghurt
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp ginger garlic paste
  • Salt to taste

For gravy

  • 3 tbsp butter
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 large onion chopped
  • 2 tsp ginger garlic paste
  • 11/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 2 1/2 – 3 tsp sugar
  • Salt to taste
  • 2 large tomatoes pureed
  • 1/4 cup cream
  • 1 tbsp kasuri methi crushed
  • Water as required



  • Marinate the chicken in above mentioned ingredients and leave for 15-20 minutes.
  • Heat 2 tbsp oil in a frying pan and place the marinated chicken in a single layer and cook them on high flame till chicken is charred on all sides. Set this aside.
  • In a heavy bottompan heat oil and butter and heat up.
  • Add in zeera and let sizzle. Add onions and sauté till onion is well browned.
  • Add in ginger garlic paste and sauté well.
  • Add in the chilli pdr, garam masala pdr, salt and sugar and mix well and cook for 30 seconds.
  • Pour in the tomato puree and mix well. Cover and cook for 8-10 mns till oil starts separating.
  • Let the mixture cool and then blend this in a blender till smooth.
  • Return this back to the pan, pour required amount of water ( i used 11/2 cups of water)
  • Add in fried chicken pieces and cook in low heat till chicken gets cooked completely for about 15-20 mins.
  • Once chicken is cooked, add the crushed kasuri methi. Pour in the cream. Simmer again for another 5 mins.
  • Switch off the flame and add in coriander leaves.


* Red food color can be added if you want.
* You can adjust the thickness of the gravy by adding more or less water.