Butter Chicken

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Butter Chicken – Origin & the cuisine

The butter chicken is a popular dish and a favorite to the most originated in the Indian subcontinent during the 1950s, a perfectly creamy (butter-rich – tomato gravy – and chicken tikka mixture) with a tinge of sweetness from the butter that just tastes heavenly & finger-licking delicious.

How to Make Butter Chicken?

We have separated our recipe into different steps for easier understanding, and these steps help to really bring in the authentic taste to this curry dish. Initially, it’s important to start with marinations – which need to stay for a while to let the chicken soak into spices well. You could also marinate and refrigerate overnight for later use – which makes it easier and quicker to prepare the butter chicken dish on the day of preparation.

The next 2 steps are preparing the Gravy & preparing the Tikka – the history says the Butter chicken was an accidental dish that turned out a hit while one of the chefs mixed butter gravy with leftover chicken tikka during the late 1950s in one of the famous restaurant’s chains in North India. After which various chefs try and add their twist keeping the base the same.

Therefore preparing the gravy and the tikka separately and mixing it in a later stage is essential to get the butter chicken ready.

Follow the steps below with detailed – easy ingredient list & preparation steps to make this amazing recipe at home, everyone’s favorite, The Butter Chicken! 

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Butter Chicken

Recipe by Amu MCourse: Main CourseCuisine: IndianDifficulty: Medium


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One of the popular Indian chicken recipes, this dish is loved by all around the world. So watch the video and make delicious butter chicken at your home now!


  • The Gravy
  • 2 Cups Water

  • 500 gm Tomato Chopped

  • 50 gm Onion Sliced

  • 1 pc Bay Leaf

  • 1-inch Cinnamon

  • 1 pc Black Cardamom

  • 3 pcs Green Cardamom

  • 3 pcs Cloves

  • 3 pcs Garlic Clove

  • 1 inch Ginger

  • 1 Tbsp Kashmiri Red Chili Powder

  • 2 Tbsp Butter Salted

  • 5 pcs Cashews

  • Chicken Tikka
  • 400 gms Chicken

  • 1 Tbsp Salt

  • 2 Tbsp Lemon Juice

  • 1 Tbsp Ginger Garlic Paste

  • 4 Tbsp Cooking Oil

  • 1 Tbsp Kashmiri Red Chili Powder

  • 1 Cup Curd

  • Tempering
  • 1+1/2 Tbsp Butter Salted

  • 1/2 Tbsp Garlic Chopped

  • 1 pc Green Chili


  • Marinating The Chicken
  • 1st Marination
  • Into a bowl, add ginger garlic paste 1 tbsp, lemon juice 1 tbsp, chicken 400 gm & salt 1 tbsp, mix everything together, and keep it aside for 15 – 20 minutes.
  • 2nd Marination
  • Into a bowl take cooking oil 4 tbsp and Kashmiri red chili powder 1 tbsp and mix them together well. Next, add curd 1 cup to the mixture and mix it well (this gives it a bright red color and creamy texture).
  • Take the chicken from the 1st marination. Squeeze the chicken and add it into the 2nd marination one by one and mix it well. Add salt 1 tbsp to this mixture – mix it well and keep it aside for more than 15 – 20 minutes.
  • Preparing The Gravy
  • Add 2 cups of water into a heating pan, then add chopped tomatoes 500 gm, sliced onion 50 gm, Bay leaf 1 Pc, cinnamon stick 1 Inch, Cloves 3 Pc, Green Cardamom 3 Pc, Black Cardamom 1 Pc, Garlic Clove 3 Pc, Ginger 1 Inch, Cashew Nut 5 Pc, Kashmiri Red Chili Powder 1 Tbsp and Butter 2 Tbsp.
  • Stir everything properly for 2 minutes and let it cook for 20 minutes, then switch off the heat and let the mixture cool down.
  • Transfer the cooked gravy mixture into a blender. Blend it into a puree, run the blended puree through a mesh to separate the unblended stuff and the smooth puree.
  • Collect & keep the smooth puree aside to use later.
  • Preparing The Chicken Tikka
  • In a heating pan add cooking oil 3 tbsp and start adding marinated chicken into the pan. After cooking one side for 10 minutes on medium to high flame turn the other side to cook the same way. Keep alternating sides till you find it well cooked. It takes approx. 10 minutes on each side. After, take the chicken into a paper towel.
  • Preparing The Butter Chicken
  • In a hot Sauce pan add butter 1+1/2 tbsp and let it melt, after, add chopped ginger 1/2 tbsp and one whole green chili. Mix well and let it cook for 2 – 3 minutes.
  • Add the blended puree (the gravy) from the earlier step into the pan and let it cook for 15 minutes on medium to high flame.
  • After, add the cooked chicken tikka and cook for another 15 minutes more.
  • Your Delicious Butter Chicken is ready for serving – with Naan or Roti 🙂

Recipe Video


  • Use salt based on your taste and diet requirement, although we have used some measurements.
  • You can even marinate the chicken and refrigerate it overnight for better results – we mention 20 minutes for each marination as a time you need to give at the minimum – if you decided to marinate while preparing the whole recipe.
  • Also, start the recipe with the marination step – as time can be saved doing other steps while the marination sits to get ready.
  • You can always reduce the amount of butter according to your diet requirement.
  • We have used chicken with bones, but boneless chicken can be used as well – which is a favorite for many.
  • Chili can be skipped to make it less spicy – especially if it’s for your kids 🙂

Nutrition Facts

Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 35.1g 54%
    • Saturated Fat 9.5g 48%
  • Cholesterol 113mg 38%
  • Sodium 2205mg 92%
  • Amount Per Serving% Daily Value *
  • Potassium 749mg 22%
  • Total Carbohydrate 19.3g 7%
    • Dietary Fiber 4.9g 20%
    • Sugars 5.2g
  • Protein 41.1g 83%
  • Calcium 8%
  • Iron 19%
  • Vitamin D 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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