19/09/2026
🍗 Butter Chicken Curry – Full Detailed Recipe
Serves: 4 people
Preparation time: 40 minutes
Cooking time: 35–40 minutes
🛒 Ingredients
For Chicken Marination
Chicken – 700 g, boneless or medium pieces
Thick yogurt – ½ cup
Ginger-garlic paste – 1½ tbsp
Kashmiri red chili powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – ½ tsp
Lemon juice – 1 tbsp
Salt – to taste
Oil – 1 tbsp
For the Butter Chicken Gravy
Butter – 3 tbsp
Oil – 1 tbsp
Onion – 2 medium, chopped
Tomatoes – 4 medium, chopped
Cashew nuts – 12–15
Ginger-garlic paste – 1 tbsp
Kashmiri red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp
Fresh cream – ½ cup
Sugar – ½–1 tsp
Salt – to taste
Water – as needed
👨🍳 Step-by-Step Method
1. Marinate the Chicken
Add chicken, yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, lemon juice, salt and oil to a bowl.
Mix everything thoroughly and marinate for at least 30 minutes. For better flavor, you can refrigerate it for a few hours.
2. Cook the Chicken
Heat a pan and add a little oil.
Add the marinated chicken pieces and cook over medium-high heat until they are nicely browned and cooked through.
Remove the chicken and keep it aside.
3. Prepare the Gravy
In the same pan, add 2 tbsp butter.
Add chopped onions and cook until soft and lightly golden.
Add ginger-garlic paste and cook for about 1 minute.
Now add chopped tomatoes and cashew nuts.
Cook for 8–10 minutes, until the tomatoes become soft and the mixture thickens.
4. Blend the Gravy
Allow the mixture to cool slightly.
Transfer it to a blender and blend with a little water until completely smooth.
For an extra-smooth restaurant-style gravy, strain the blended mixture through a fine sieve.
5. Make the Butter Chicken
Heat the remaining butter in the pan.
Pour in the blended tomato gravy.
Add Kashmiri red chili powder, coriander powder, salt and sugar.
Cook for 5–7 minutes on medium heat.
Add the cooked chicken and mix well.
Cover and simmer for another 8–10 minutes so the chicken absorbs the gravy.
6. Add Cream & Finish
Reduce the heat to low.
Add fresh cream, garam masala and crushed kasuri methi.
Mix gently and cook for another 2 minutes.
Turn off the heat.
🍽️ Serving
Garnish with:
A little fresh cream
A small piece of butter
Crushed kasuri methi
Fresh coriander
Serve hot with Butter Naan, Garlic Naan, Tandoori Roti or Jeera Rice. 😋
⭐ Restaurant-Style Tips
Use Kashmiri chili powder for a beautiful red color without making it extremely spicy.
Blend and strain the gravy for a silky texture.
Don't boil the cream on high heat; add it at the end on low heat.
A small amount of sugar helps balance the tomato's acidity.
Butter + cream + kasuri methi gives the classic
