How long does Butter Chicken take?

1 hour 15 minutes from start to finish. That is 30 minutes of preparation and 45 minutes of cooking.

How many people does Butter Chicken serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Butter Chicken spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Butter Chicken?

800 grams Chicken Thigh & Leg Boneless, 2 tbsp Butter, 0.50 cup Hung Curd, 500 grams Tomato, 100 grams Cashew (half), 6 Dried Kashmiri Red Chilli, and a few more listed on this page.

Do I need a pressure cooker for Butter Chicken?

No, it is cooked in an open pot.

How many calories are in Butter Chicken?

About 910 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Butter ChickenCook

Butter Chicken

Name: Butter Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian, North India
Ingredients: 3 tbsp Mustard Oil; 1 tbsp Kashmiri Red Chilli Powder; 0.50 cup Hung Curd; 1 tsp Cumin Powder; 0.50 tsp Coriander Powder; 0.50 tsp Kasuri Methi; 0.50 tsp Garam Masala Powder; 0.50 tsp Salt; 1 tsp Ginger Garlic Paste; 2 tsp Lemon Juice; 500 grams Tomato; 6 Dried Kashmiri Red Chilli; 0.50 tsp Salt; 100 grams Cashew (half); 3 tbsp Ghee; 1 tbsp Ginger Garlic Paste; 1 tbsp Kashmiri Red Chilli Powder; 2 tsp Salt; 2 tbsp Sugar; ¼ tsp Cardamom Powder; 350 ml Milk; 3 tbsp Fresh Cream; 1 tbsp Kasuri Methi; 0.50 tsp Garam Masala Powder; 1 tsp Lemon Juice; 0.50 tsp Chaat Masala Powder; 2 tbsp Butter; 800 grams Chicken Thigh & Leg Boneless; 2 tbsp Butter

Non-veg · Curries & Gravies, Kebabs, Tikkas & Grills

Curries & Gravies Kebabs, Tikkas & Grills High protein

Total75 min

Prep30 min

Cook45 min

Serves4

Per serving910 cal

Spicemild

Good for: Party

Cook along

12 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Butter chicken: chargrilled, coal-smoked chicken thighs in a tomato, cashew and Kashmiri chilli gravy with butter. Mild, serves 4, 75 minutes, with video.

High protein

Ingredients

23 items

Cooking for4 servings

Mustard Oil3 tbsp
Kashmiri Red Chilli Powder2 tbsp
Hung Curd0.50 cup
Cumin Powder1 tsp
Coriander Powder0.50 tsp
Kasuri Methi0.50 tsp
Garam Masala Powder1 tsp
Salt3 tsp
Ginger Garlic Paste1 tsp
Lemon Juice3 tsp
Tomato500 grams
Dried Kashmiri Red Chilli6
Cashew (half)100 grams
Ghee3 tbsp
Ginger Garlic Paste1 tbsp
Sugar2 tbsp
Cardamom Powder¼ tsp
Milk350 ml
Fresh Cream3 tbsp
Kasuri Methi1 tbsp
Chaat Masala Powder0.50 tsp
Butter4 tbsp
Chicken Thigh & Leg Boneless800 grams

Contains: milk, cashew or other tree nuts, wheat.

Nutrition

One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 4
Energy	910kcal	3640kcal
Protein	54g	215g
Carbohydrate	33g	132g
Fat	64g	257g
Fibre	6.6g	26g
Sugar	18g	72g

Cookd masalas for chicken thigh & leg boneless

Method

1
In a pan, heat the mustard oil. Remove from the flame and add the kashmiri chilli powder. Allow it to cool
Mustard OilKashmiri Red Chilli Powder
2
In the hung curd, add the powdered spices- cumin, coriander, kasuri methi, garam masala. Whisk well and add the chilli oil.
Hung CurdCumin PowderCoriander PowderKasuri MethiGaram Masala Powder
3
Dice 800gms of chicken thigh boneless and add the salt, ginger garlic paste and lemon juice.
SaltGinger Garlic PasteLemon JuiceChicken Thigh & Leg Boneless
4
Add this marination to the chicken and mix well. Refrigerate for 30 mins, minimum.
5
In a pressure cooker, add the tomatoes, cashew nuts , kashmiri red chillies, salt and water and pressure cook for 6 whistles on a medium-high flame. Allow the pressure to release naturally and cool the mixture.
TomatoDried Kashmiri Red ChilliSaltCashew (half)
6
Blend to a fine puree and pass through a strainer to get a fine and smooth gravy base.
7
To prepare the gravy, heat ghee in a heavy bottom pot. Add the ginger garlic paste and cook until no longer raw in aroma. Add the kashmiri red chilli powder and stir well.
GheeGinger Garlic PasteKashmiri Red Chilli Powder
8
Add the gravy base, salt, sugar and cardamom powder.
SaltSugarCardamom Powder
9
Add milk and gently bring up to a boil. Cover and simmer for 20 mins, stirring occasionally. To finish the gravy, add the cream, butter, kasuri methi, and garam masala.
MilkFresh CreamKasuri MethiGaram Masala PowderButter
10
Grill the chicken on a grill pan on high heat for 10 mins per batch, flipping occasionally until there are some char marks on the chicken pieces.
11
Transfer to a bowl, smoke using a piece of coal by adding some melted butter on the smouldering coal piece for 2 mins, covered. And finish the chicken with lemon juice, melted butter and chaat masala.
Lemon JuiceChaat Masala PowderButter
12
Add the chicken and any leftover juices/pan drippings into the gravy. Simmer the gravy for 2 mins further. Serve hot garnished with fresh cream and melted butter.

Before you start

How long does Butter Chicken take?: 1 hour 15 minutes from start to finish. That is 30 minutes of preparation and 45 minutes of cooking.
How many people does Butter Chicken serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Butter Chicken vegetarian?: No, it contains meat or fish.
Is Butter Chicken spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Butter Chicken?: 800 grams Chicken Thigh & Leg Boneless, 2 tbsp Butter, 0.50 cup Hung Curd, 500 grams Tomato, 100 grams Cashew (half), 6 Dried Kashmiri Red Chilli, and a few more listed on this page.
Do I need a pressure cooker for Butter Chicken?: No, it is cooked in an open pot.
How many calories are in Butter Chicken?: About 910 a serving. The full nutrition table is on this page, per serving and for the whole batch.