Butter Chicken home made recipe in 2025
Components of the Recipe
Well now there are two components to this recipe
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one is the butter chicken which is the chicken which we marinate
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and the second one is the gravy
Ingredients
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Chicken chunks
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Garlic paste
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Ginger paste
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Red chili powder
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Salt
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Oil
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Onion (roughly chopped)
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Butter
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Tomatoes (roughly cut)
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Cashew nuts
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Water
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Malt vinegar
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Sugar
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Cinnamon powder
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Cardamom powder
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Cloves powder
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Cumin powder
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Coriander powder
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Black pepper powder
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Nutmeg powder
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Bay leaf powder
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Cream
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Kasuri methi (dried fenugreek leaves)
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Fresh cream
Chicken Marinade
So first let’s begin with the chicken I have some chunks of chicken here I’m adding in a little bit of garlic paste Ginger paste red chili powder and salt give it a nice mix well I’m going to marinate the chicken pieces for 15 20 minutes
Cooking the Chicken
Well now that the chicken has been marinating for some time now let’s start pan frying the is so I’m taking some oil now that the oil is medium hot let’s start frying these chicken pieces now that the chicken is almost done and ready let’s transfer this into another Bowl
Starting the Gravy
Well this recipe has many reasons to be my favorite one because it tastes wonderful and second because it is absolutely made in the same pot it’s one of those which can actually be made in the same pot you remember the word one pot recipe this is one of those
I’m cutting onion very very very roughly because eventually I’m going to run this into a mixer grinder now the same pan in which we had cooked our chicken goes in the chopped onion and now I’m going to add in a little bit of oil and since it’s butter chicken we’re going to add in a spoonful of butter we’re going to lightly sweat these onions, we’re almost ready
Tomato-Cashew Mix
Next goes in roughly cut tomatoes and along with this we’re going to add in some casual nuts once this is evenly mixed I’m going to add in some water and along with this now goes in the garlic paste next goes in some salt malt vinegar some sugar, Cinnamon, (Cardamom, Cloves, Cumin, Coriander, Black Pepper, Nutmeg,Bay Leaf) in powder form and some red chili powder I’m going to evenly mix this
Simmering and Blending
Now that this mixture is nicely mixed and ready we’re going to let this mixture simmer for at least 15 to 20 minutes till the time the entire thing becomes nice and mushy so that we can then run it into a mixer to a fine paste now that this mixture has become nice and soft I’m going to turn the flame off and transfer this into another container now this container is where I’m going to use a hand blender and churn it into a fine puree and now I blend it into a fine pulp
now that this has pureed well I’m going to strain this in the same pan
Finishing the Gravy
Well butter chicken is also called chicken Mak for all we know is not only butter but it’s also velvety smooth in so remember that it has to be nice and smooth and buttery so while saing this mixture we have to make sure we press as much as we can so that there is absolute minimal wastage and what we have here is nothing but the seeds and the skin of the tomatoes now I’m just reheating this gravy and now is the time where goes in the butter cream kasuri miti and the chicken so first goes in the butter next goes in some cream next goes in the chicken now finally goes in the crushed now I’ll let this gravy simmer for 5 to 7 minutes and here you have butter chicken just done and ready
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