Flavors of Mumbai

North Indian Butter Chicken Recipe, How to make Butter Chicken

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North Indian Butter Chicken recipe with step by step photos. Butter Chicken makes me go crazy with hunger! This dish is generally made slightly sweet but I love the North Indian version it’s spicy. Generally North Indian Butter Chicken takes long time to make. Depends which way you making. My North Indian version turned out delicious and creamy. Everyone at home loves it.

North Indian Butter Chicken Recipe, How to make Butter Chicken

This butter chicken is also dedicated to my friend Swasti Arya as she had requested me to make this. So Swasti this is for you 🙂 hope you like them. I have actually added boneless tandoori chicken to my North Indian Butter Chicken. However if you wish you could just fry them Or add them in the gravy.

How to Make North Indian Butter Chicken

Boneless tandoori chicken tastes great and gives nice flavor to your North Indian Butter Chicken. It’s worth trying though it’s a bit time consuming. North Indian Butter Chicken has to be made at ease and when you have ample of time in your hand. So when you are sitting at home and don’t know what to cook make this North Indian Butter Chicken 😉

Butter Chicken tastes great when served with hot Naan, Roti Or Kulchas. Butter Chicken also tastes great with steamed rice Or jeera rice. I am gonna try some other version of Butter Chicken next time.

How to make Butter Chicken Recipe with step by step photos:

1. For the Gravy take the tomatoes chop into small cubes along with the skin. Grind them into a processor without water to form a smooth and thick puree. Keep this aside. Take a wide bottomed saucepan add butter to it. Place on low heat add caraway seed.

 

How to Make North Indian Butter Chicken

2. Once the caraway seed starts crackling.

How to Make North Indian Butter Chicken
3. Add crushed cardamom, stone flower, peppercorns, cloves and black cardamom. Saute for 2 mins Or once it starts leaving aroma.
How to Make North Indian Butter Chicken
4. Now add ginger-garlic paste to it. Saute nicely for 2 mins more. Put sugar and stir nicely.
How to Make North Indian Butter Chicken

5. It’s time to add the tomato puree.

How to Make North Indian Butter Chicken

6. Add all the spices ( garam masala powder, red chili powder, turmeric, red chili powder, fennel seed powder, cumin seed powder)

How to Make North Indian Butter Chicken

7. Allow to simmer covered Or uncovered for another 4 to 5 mins. Place the gas on low mode. Now add water and cook for another 5 to 7 mins. Add few coriander leaves and kasuri methi.
How to Make North Indian Butter Chicken
8. Once it starts bubbling  add the tandoori boneless chicken pieces to it.

How to Make North Indian Butter Chicken

9. Now cover and cook for another 6 to 7 mins. Finally add salt, chat masala and fresh cream.

How to Make North Indian Butter Chicken
10. Mix all nicely. Check if  seasoning Or spice required. Switch off the gas. Garnish with onion rings, coriander leaves. Serve hot with Roti, Naan.
How to Make North Indian Butter Chicken

North Indian Butter Chicken Recipe card below:

How To Make North Indian Butter Chicken
 
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Author:
Recipe type: non veg, meals, chicken recipe
RecipeCuisine: North Indian Cuisine
Serves: 6 servings
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • Boneless Chicken Tandoori:
  • 500 gms boneless chicken small sized pieces about 1 Or 1.5 inch wide
  • 200 ml hung curd Or hung yogurt
  • 1 tbsp cumin seed (optional I added as I love cumin seed)
  • 3 tbsp kashmiri red chili powder
  • 1 tbsp red chili powder
  • 1 tbsp cumin seed powder
  • 2 tbsp corn flour
  • 1 tbsp fennel seed powder
  • 1 t/s garam masala powder
  • 1 tbsp chicken masala powder ( I used everest brand)
  • ½ t/s turmeric
  • 1 t/s chili powder
  • few chopped coriander leaves
  • few chopped mint leaves
  • few kasuri methi (dried feungreek leaves)
  • 2 tbsp ginger-garlic paste
  • 1 tbsp chat masala
  • 1 tbsp anardana powder
  • black salt as per taste
  • Garnishing: few chopped coriander leaves
  • few mint leaves
  • onion cut into rounds for decoration
  • Tandoori Green Chutney (optional)
  • Equipment Required:aluminium foil, microwave at convection mode
  • tooth pick, baking pan Or tray
  • For Butter Chicken Gravy: 60 gms butter Or white butter
  • 4 to 5 medium sized tomatoes pureed (tomatoes grounded into processor to form a smooth puree)
  • 1 tbsp caraway seed (shahi jeera)
  • 100 ml cream
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala powder
  • 1 t/s turmeric
  • 1 tbsp kashmiri red chili powder (add more is more spice required)
  • 1 t/s red chili powder
  • 1 tbsp fennel seed powder
  • 1 tbsp cumin seed powder
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • 3 to 4 cloves
  • 8 to 10 peppercorns
  • 2 green cardamom crushed
  • 2 one inch cinnamon stick
  • 1 black cardamom (badi elaichi)
  • 2 to 3 stone flower (dagadphool)
  • black salt / salt as per taste
  • 1 tbsp sugar
  • few chopped coriander leaves
  • 150 l ml water
  • 1 tbsp chat masala (optional)
How to make the recipe?
  1. For the Gravy take the tomatoes chop into small cubes along with the skin. Grind them into a processor without water to form a smooth and thick puree. Keep this aside. Take a wide bottomed saucepan add butter to it. Place on low heat add caraway seed.
  2. Once the caraway seed starts crackling add crushed cardamom, stone flower, peppercorns, cloves and black cardamom. Saute for 2 mins Or once it starts leaving aroma.
  3. Now add ginger-garlic paste to it. Saute nicely for 2 mins more. Put sugar and stir nicely.
  4. It's time to add the tomato puree.
  5. Add all the spices ( garam masala powder, red chili powder, turmeric, red chili powder, fennel seed powder, cumin seed powder).
  6. Allow to simmer covered Or uncovered for another 4 to 5 mins. Place the gas on low mode.
  7. Now add water and cook for another 5 to 7 mins. Add few coriander leaves and kasuri methi.
  8. Once it starts bubbling add the tandoori boneless chicken pieces to it. Now cover and cook for another 6 to 7 mins.
  9. Finally add salt, chat masala and fresh cream. Mix all nicely. Switch off the gas. Garnish with onion rings, coriander leaves. Serve hot with Roti, Naan.
Nutrition Information
Serving size: 5 to 6 people


Comments

  8. Its yum yum yum yum yum yum and i can go on and on on on, yes maria I made it for dinner yesterday it came out superb and bought it for lunch today put Chicken Tandoori Masala in the gravy and it was tasting so good. I made theTandoori Chicken as your recipe and voila, the smoly effect was tooooooo good.
    Thanks for the recipe maria and take care

    Reply

  10. This recipe looks almost good to eat! But I know that I won’t have a problem with it. 🙂 This recipe looks incredible, and congratulations on your feature!

    Reply

  11. Wow! This is an amazing recipe. It takes time and patience, but I can just tell that it is delicious. I have never eaten this before! WOW!

    Reply

  12. this looks delicious i will try it. What is hung curd? question i make thai curries using curry pastes red or green can i use a thai paste to make this recipe with also? sometimes i just dont have the time to grind everything myself beautiful pictures what kind of csmersa did you use?

    thank you

    Reply

    • Hi Alan,

      Thanks for coming here 🙂 …. Hung Curd is the thick part of curd. Just hung the curd in a wrapped cloth. Leave a heavy object over the cloth. Let the water drain out from the curd. Keep this way for 15 to 20 mins your hung curd is ready. Actually Butter Chicken is one of India’s specialty red paste Or curry pastes won’t help. Although you can make tomato puree and marinate chicken and keep ready. Thanks I am glad you liked the pics I use Nikon Coolpix L21………… will soon upgrade my camera to a better version. Take care and lemme know how this turned out.

      Cheers!
      Maria

      Reply

  13. Butter chicken is one of my all time favorites. I have had this many times at restaurants but never have taken the time to make myself. It does look like the effort is well worth it though. That first picture tells me this is a winner-delicious post!

    Reply

  14. HI MARIA

    I think there is some tele-pathy i suppose i swear i was just going to ask you to give this recipe as i was wanting to make this coz long time i had made this from some blog and it came out a disaster so never tried it, but now i definetely willllllland cannnnnnn?

    tc bye happy eating

    Reply

    • That’s nice telepathy amongst us actually my friend Swasti had told me to make this almost a month back. Finally I made them! I know sometimes some dishes flop and some become hit. My recipes are tried and tested so I am confident they won’t be a disaster atleast :)…take care have fun!

      Reply

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