Butter Chicken Recipe

Butter Chicken Recipe

    Butter Chicken Recipe

    Time for utterly butterly delicious – Butter Chicken. On popular demand will be sharing a couple of non-vegetarian recipes.

    Try Thai Chicken Salad.


    • 200 gm Chicken Breasts- Thinly sliced.
    • Salt per taste.
    • 2 tsp Ginger Garlic Paste.
    • 1.1/2 tsp Red Chilli Powder.
    • 2 tsp Oil.
    • 1 Chopped Onion.
    • 3 Tomatoes.
    • Chopped 10-12 Cashews.
    • 1/2 tsp Garam Masala.
    • 2 tbs Butter.
    • 2 Dry Red Chillies (Kashmiri Powder will give nice colour).
    • 1 tsp Kasuri Methi (Fenugreek).
    • Cooking cream (for platting).
    • Coriander leaves (for platting). 


    • First, let’s marinate the chicken.
    • Take thinly sliced chicken breasts.

    #Tip – Thinly sliced
    Chicken Breasts will cook faster.

    • Add some salt.
    • Add 1/2 tsp Ginger Garlic Paste.
    • Add 1/2 tsp Red Chilli Powder.
    • Mix it well.
    • Keep the chicken aside for 15-30 minutes so that all the flavours are absorbed by chicken.
    • This is a one-pot recipe.
    • We will make everything in one single pot.
    • After 15-30 minutes, it’s time to cook chicken.
    • Start the pan on medium flame.
    • Add 2 tsp Oil.
    • Warm it up.
    • Put in the marinated chicken.

    #MeghnasMagicTip: Thinly Slicked Chicken Breasts will cook faster.

    • Cook it for 5 minutes.
    • Take out the chicken in a bowl, keep it aside.
    • Time to cook the gravy.
    • Take the same pan.
    • The pan already has oil in it.
    • No need to take extra oil.
    • Add 1 tsp Ginger Garlic Paste.
    • Add Chopped Onions.
    • Onions need not be finely chopped
      as we will churn the gravy in a mixie later on.
    • Mix it well.
    • Add some salt.
    • Add chopped tomatoes.
    • Add Cashews.
    • Add 1/2 tsp Garam Masala.
    • Add 1/2 tsp Red Chilli Powder.
    • Add 2 dry red chillies.
    • Mix it all well.
    • Cover the pan & cook for 15 minutes.
    • Tomatoes should get softened up.
    • Now let it cool down a little.
    • Put the tomatoes mixture into the mixie jar.
    • Churn it into a gravy.
    • The gravy texture needs to be silk & smooth.
    • We need to strain it when we cook butter chicken.
    • To make gravy, take the same pan.
    • Add 2 tbs of butter.
    • Add 1/2 tsp ginger garlic paste.
    • Mix it well.
    • Add 1/2 tsp Red Chilli Powder.
    • Now empty the mixie jar into the pan using a strainer.
    • Add some water, to get maximum out of tomato mixture.
    • Mix everything well.
    • Time to add the earlier cooked chicken.
    • Mix it well.
    • Time to add some Kasuri Methi (Fenugreek) on top.
    • Crush it inside the palms of both your hand & mix it in.
    • Methi will give nice aroma.
    • Stir it all well.
    • Cover the pan & let it cook for 2 minutes more.
    • It’s time for platting.
    • Take out the butter chicken in a bowl.
    • Top it with some cooking cream & coriander leaves.
    • You may also add Kasuri Methi on the top.
    • Boneless Butter Chicken is ready.
    • Enjoy with Roti / Paratha / Naan or eat it just like that.

    Video for Thai Chicken Salad

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