Butter Chicken Must have item in …..

Butter Chicken

After my first post recently, I thought it would be nice to share a butter chicken recipe with you. Because Butter Chicken is the one of the must have items in Indian Weddings. The delectable taste of butter chicken is sure to bowl you over. The fresh yoghurt or whipped cream and the aroma of butter make it a dish worth relishing.

I can’t tell you the number of times I have gone to an Indian restaurants & Parties where my other half ordered a butter chicken and begged,”Can you make this at home?’ I had no choice but to learn how to make this. So I turned to the best chef I know when it comes to Indian cooking- Mr.Sabbi from Dreams Convention Centre. I slightly modified his recipe by adding a few more spices…

I once read somewhere that butter chicken was created when a hungry man walked into an Indian restaurant and they had no curry left. The chef decided to whip up a quick meal by throwing a chicken Tikka into simple gravy of butter, tomatoes and a few spices. And thus, butter chicken was born. Originating from Mughlai cuisine, it has lashings of butter (duh!) and cream to give it that dreamy, creamy texture. The gravy is mild but strong in flavours and uses rich ingredients such as cashew nuts and lots of butter, thereby the name ‘Butter Chicken’. What I love about this recipe is that it doesn’t contain any food coloring to give it that gleaming red color.


To prepare the gravy, heat and melt the butter in a deep pan.  Add to it the cardamoms, cinnamon sticks and Fennel Seeds, stirring frequently and gently till they become darkened slightly. Stir in butter, ginger-garlic paste, kasuri methi, 1 teaspoon garam masala, cook for 2-3 mins. Add salt & pepper to taste. Cook, stirring, for 1 minute. Add fresh tomato sauce (you can use canned tomato sauce too), and cook for few minutes, stirring frequently. Stir in whipped cream and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently.  Add chicken Tikka (white Meat) to sauce. Stir chicken into sauce. Stir in a few spoons of honey, and simmer until liquid has reduced, and make sure to cook the chicken until it becomes tender and the gravy is reduced to about its half of the original amount. Garnish with butter or kasuri methi.


500 grams of  Chicken Tikka ( Cooked Separately)
1 cup yogurt
2 tsp ginger
2 tsp garlic
1 garam masala
3 tbs butter
2 cardamoms
1 cinnamon stick
1 tbs fennel seeds
4 medium ripe tomatoes, blended
1 tbs tomato paste
1 tsp garam masala
1 tbs honey
1 tbs kasuri methi
250 ml whipped cream
extra butter to garnish

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