Recipe for Butter Chicken


  • 450 gm Boneless Chicken
  • 2 tbsp Butter
  • 2 tsp Lemon Juice
  • 1/4 cup Plain Yoghurt
  • 1/2 cup Cream
  • 2 tbsp Peanut Oil
  • 1 White Onion (chopped)
  • 1 cup Tomato Puree
  • 1- 1/4 tsp Cayenne Pepper
  • 1 pinch Salt
  • 1 tsp Chili Powder
  • 1 tsp Cumin (Ground)
  • 1 Bay Leaf
  • 1 pinch Black Pepper
  • 1 tbsp Ginger-Garlic Paste
  • 1 tbsp Cornstarch
  • 2 tsp Garam Masala
  • Water as required

Cooking Directions

Heat 1 tbsp peanut oil in a large saucepan over medium heat.
Saute white onion until it becomes soft and translucent.
Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.

Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.

Add cream and yoghurt into the same pan and mix them well.

Reduce heat to low and cook sauce for 10 minutes.

Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
Heat oil (1tbsp) in a large heavy frying pan over medium heat.

Cut the Chicken to bite-size pieces and wash it well.

Cook chicken pieces until it gets slightly brown (for about 10 minutes).

Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.

Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).

Now pour the rest of the sauce into the chicken.

Mix cornstarch and water well. Put this mixture into the chicken.

Cook chicken for 5-10 minutes, or until thickened.
Butter Chicken is ready to serve.

Butter Chicken Photos

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