A rich, creamy, and indulgent butter chicken, made with simple ingredients and balanced flavors. This is one of my mother's best recipes—comforting, flavorful, and always a favorite at the table.
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In a bowl, mix curd, salt, Kashmiri red chilli powder, black pepper, ginger-garlic paste, and garam masala.
Add the chicken pieces and coat well.
Marinate for at least 2 hours or preferably overnight.
Cook the marinated chicken using any method: grill, air fryer, or pan cook.
Once cooked, keep the pieces as they are or shred them as per preference.
In a pan, heat butter (do not let it burn).
Add cashew powder and fry until light golden.
Immediately add tomato puree, tomato ketchup, and chilli sauce (or tomato chilli sauce).
Add kasuri methi and Kashmiri red chilli powder (optional).
Mix well, cover, and simmer for 5 minutes, stirring occasionally.
Add the cooked chicken to the gravy and mix well.
Cook on low flame for 5 minutes.
Add fresh cream, mix well, and check seasoning.
Simmer for another 5 minutes and switch off the flame.
Marinate the chicken longer for deeper flavor—overnight works best.
Adjust ketchup and chilli sauce as per your taste for sweetness and spice.
Do not burn the butter while heating.
Cashew powder gives richness—roast lightly for best results.
For a smoky flavor, use the Dhungar method with coal as described.
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but boneless chicken is recommended for easier cooking and serving.
How long should I marinate the chicken?
Marinate the chicken for at least 2 hours, but overnight marination gives the best flavor.
Can I skip the cashew powder?
Cashew powder adds richness to the gravy, but you can substitute it with almond powder or skip it for a lighter version.
What is the Dhungar method?
The Dhungar method involves using hot coal to infuse a smoky flavor into the dish. Heat coal, place it in a bowl inside the dish, pour oil over it, and cover for a few minutes.
Can I make this recipe dairy-free?
You can substitute curd and cream with non-dairy alternatives like coconut cream or almond yogurt, and use oil instead of butter.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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