🔥 Preparation Steps

Step 1: Marinate the Chicken

1. Combine all the marinade ingredients in a bowl.

2. Coat the chicken pieces evenly and let them rest for at least 1 hour (overnight refrigeration gives the best flavor).

Step 2: Cook the Chicken

Option 1 (Tandoor or Grill):

• Grill or roast the marinated chicken pieces in a preheated oven (200°C) for 15–20 minutes until slightly charred.

Option 2 (Pan):

• Heat 1 tbsp butter in a pan and cook the marinated chicken till golden brown and cooked through.
  Set aside.

Step 3: Make the Butter Gravy

1. In a large pan, heat butter and oil together (to prevent burning).

2. Add onions and sauté till translucent.

3. Add ginger-garlic paste and cook until the raw smell disappears.

4. Add pureed tomatoes, red chili powder, coriander powder, and salt.

5. Cook on medium flame until the mixture thickens and the oil separates from the sides — this step gives the gravy depth.

Step 4: Blend for Smoothness

• Turn off the heat and let the mixture cool slightly.

• Blend the mixture into a smooth, velvety paste.

• Strain it if you want that restaurant-style silky texture.

Step 5: Combine Chicken and Gravy

1. Return the blended sauce to the pan.

2. Add the cooked chicken pieces.

3. Stir in cream, garam masala, kasuri methi, and a teaspoon of honey.

4. Simmer for 10–12 minutes on low heat until the flavors meld beautifully.

Step 6: Garnish and Serve

Top with:

• A swirl of fresh cream

• A small dollop of butter

• Coriander leaves for freshness

Serve piping hot with naan, tandoori roti, or jeera rice.

🍴 Tips for Perfect Butter Chicken

• Use Kashmiri red chili powder for color without too much heat.

• Never skip kasuri methi — it adds the classic Punjabi aroma.

• Blend and strain the sauce for that smooth, restaurant-style finish.

• For an authentic smoky flavor, use the dhungar method:

  • Heat a small piece of charcoal till red-hot, place it in a bowl inside the curry, add a drop of ghee, and cover for 2 minutes.

❤️ Essence of the Dish

Butter Chicken embodies Punjabi hospitality — rich, comforting, and made with love and indulgence.
It’s the perfect marriage of spice and cream, where charred chicken meets silky tomato gravy, all mellowed by butter and cream.

One bite, and you’ll know why it’s called the King of North Indian Curries! 👑