Delicious Butter Chicken

One of the “Most Downloaded Recipe in the World”, is the Butter Chicken. This masterpiece is also known as Chicken Tikka Masala by many. The chef cooked grilled chicken tikka kababs with leftover tomatoes sauce from the previous service. He cooked for hours on slow flame, special spices, and flavored gravies. Its flavors are spicy, tangy, hot, sweet, all in one with a deliciously rich buttery taste. A newer dish on the Indian cooking scene dating back to the early 1970s this one will delight all.

Refer to our spices, herbs, added to this dish, that help with the nutritional value dish.

Pro Tip: Grilling the chicken on charcoal will give the best taste/flavor profile. You can cook that separately and then cook on slow flame for a longer time for flavor development. Using dry herb like Fenugreek leave is key to balance the sweet/tangy flavor, but do not use too much

Butter Chicken
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Butter Chicken

Recipe by skylar.saubCourse: EntreesCuisine: IndianDifficulty: Medium
Servings

4 to 6

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • Tandoori Grilled Chicken

  • 500 gms Boneless Skinless Chicken Breasts

  • 1 TSP Red Chilli Powder

  • 1 TSP Salt

  • `1 TBSP Lemon

  • Gravy

  • 8 to 10 Large Fresh Tomatoes

  • 3 TBSP Vegetable Oil (Or Olive oil)

  • 2 TBSP Fresh Ginger Garlic Paste

  • 2 TBSP Sugar Or 1 TBSP Honey

  • 1/2 Cup Heavy Whipping Cream

  • Butter 1/2 8oz stick

  • Spices

  • 1 TBSP Cumin Seeds

  • 1 TBSP dried Fenugreek Leaves

  • 2 TSP Red Chilli Powder

  • 2 TSP Cumin Powder

  • 1 TBSP Garam Masala

  • 1 TBSP Salt (or to Taste)

  • Garnishes

  • 2 Medium size Green Chillies Sliced

  • Fresh Ginger Sliced

  • 1 TSP Indian Garam Masala

  • 2 TBSP Heavy Cream

  • 1 TBSP Dried Fenugreek Leaves

Directions

  • Grilled Chicken
  • Cut the boneless chicken into small cubes
  • Add Lemon, Salt and Red chilli powder
  • Mix thoroughly so that entire chicken pieces get coated with spices and end result is mildly red-colored chicken
  • Let it sit for 30 mins at room temperature
  • Grill the chicken on charcoal to well done or bake for 20 mins at 350F
  • Gravy
  • Boil Tomatoes, Ginger and Garlic
  • After about 10 mins, when tomatoes skin starts to loosen, drain the water, let it cool a bit
  • Then blend them in a mixer/grinder without adding much water
  • Pan fry cumin seeds and fenugreek leaves in vegetable oil on medium heat for about 3 mins
  • Add tomatoes gravy to the oil mixture
  • To that mixture add dry spices and cook on medium to high flame, for 15 mins or till the oil separates
  • OPTIONAL STEP: Filter out the prepared gravy for a smoother texture.

  • Add 1 Cup of water and cook in oil till oil separates and the gravy reduces to about 75% of its original quantity.
  • Add cream and cook till color turns orange.
  • Add grilled chicken to the gravy and cook on medium heat for 10 mins
  • Now is a good time to TASTE Test your gravy. If it seems the spices are too weak for you can add incrementally in small quantities (typically 1/4 Tsp. increments)
  • Finish off with butter, garam masala, and a hint of sugar (depending on how spicy or sweet) you want and cook for about 5 mins
  • Garnish
  • Garnish with raw ginger slices, cilantro, dried fenugreek leaves , Garam masala and drops of heavy cream

Notes

  • Add spices incrementally to taste test how the gravy turns out to your liking. This is a dish liked by many but some like it spicy, some sweet, and some hot. For a richer, thicker texture optionally add more butter, cream towards the end.

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