How to Cook Buttered Chichen

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Way to Cook Buttered ChichenWhen you talk to most popular delicious food, one of the few dishes they immediately recall is Butter Chicken.It is one of the most delicious dish we ever tasted.

However, there are really something very comforting about a good Butter Chicken Recipe. If cooked right, this pairs fabulously with some naan made on tawa, a simple vegetable pulao, or even plain rotis or chapatis. we have used cream in the gravy for this Butter Chicken but you can just as easily substitute that with some pureed cashew paste for a different flavour.

we made this for some friends who were coming over for dinner, and paired it with my vegetable pulao recipe. The basic gravy is adapted from my Paneer Butter Masala Recipe. This is a restaurant-style Butter Chicken Masala Recipe - so enjoy!

Cooking time : 50 mins


300 gms Chicken breast boneless


1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color


2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves


  • At first in a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
  • Next blanch, peel and puree the tomatoes. Keep aside.
  • Now soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
  • Next for the curry heat the pan and add butter and immediately add the garlic paste.
  • Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
  • Next add the tomato puree and cook till the gravy leaves the side.
  • Then lower the flame and add the cashewnut paste and stir constantly.
  • Next add the tomato ketchup, sugar and 1/4 cup water.
  • Now in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
  • After the gravy comes to a boil add the chicken pieces. And cook for a minute.
  • Then lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
  • Next add the garam masala and crushed fenugreek leaves. Mix well.
  • Now Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.

Restaurant style  butter chicken is now ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in


  1.  Milk should be at room temperature before adding to the gravy.
  2.  Add milk and cream at low flame only.
  3. Add the garam masala only at the end.

Hope you enjoyed the recipe.If you do wanna share your view about this recipe comments below.To get more such upcoming recipes stay with us by subscribing us on facebook and twitter.


  1. Never had this, mine has always been the usual fried chicken.Think the procedures you listed will help me try something different.

  2. Seems like an easy one to try.Thanks for this wonderful recipe.