Butter Chicken


This dish is a must in my home whenever I make Tandoori Chicken, I have to say this is my sequel to the glorious tandoori chicken. I always make 2 recipes for tandoori chicken so I can use 1 recipe for this beauty…

An absolutely wonderful and exotically rich, Butter Chicken is considered as one of the most precious recipe of Indian cuisine.  The star in this recipe is the creamy butter sauce made with tomatoes, butter, cream and fragrant spices. This sauce is not only used in this recipe but is truly a building block for many vegetarian and non-vegetarian recipes in Indian cuisine. No doubt this sauce can be called as the mother sauce of Indian cooking. You can use this sauce with grilled chicken breast, tofu, paneer and even vegetables.

Legend has it that butter chicken was quickly prepared by a cook for his client who wanted some chicken dish. It is said that the cook quickly made this rich buttery sauce and tossed in the tandoori chicken.  Whatever it’s origin may be but butter chicken is nothing less than a delicacy. I agree that this dish is heavy and rich but honestly I won’t suggest going any more less on butter or cream than in the recipe, as the flavor for the authentic dish will be lost.

You can find the recipe for Tandoori Chicken Here. I hope you will give this recipe a try…

I want to remind you here that for Tandoori Chicken recipe, you can use boneless chicken breast/legs, whole chicken or even use tofu, fish, meat or vegetables in place of chicken with the same Tandoori marinade.

Butter Chicken


    For Creamy Butter Tomato Sauce-
  • Butter unsalted – 1 Tbsp.
  • Tomatoes – 3-4 large, coarsely chopped.
  • Garlic – 3-4 cloves minced finely.
  • Ginger – 2 tsp roughly chopped.
  • Jalapeno – 1
  • Cinnamon stick – 1 (1-inch stick)
  • Bay leaf – 1
  • Cardamom green – 4-5 pods.
  • Cloves – 4-5
  • Paprika – 1tsp
  • Nutmeg powder – ¼ tsp
  • Fenugreek leaves dried – 1 tsp (if not available, can be left out)
  • Salt as per taste or 1tsp
  • Ketchup – 2 Tbsp.
  • Oil – 1 Tbsp.
  • Water – 2 cups.
  • Heavy cream – 1 cup.


  1. Heat the oil in a large saucepan over medium heat; add butter. Add cinnamon, bay leaf, cardamom and cloves and stir for 30 seconds to a minute.
  2. Now add tomatoes, garlic, ginger and jalapeno. Fry for 2 minutes.
  3. Add paprika, nutmeg powder and water; give everything a quick stir. Reduce the heat to low and cover the pan. Let everything simmer for 20-25 minutes or till the tomatoes are soft and the liquid has reduced down by about half. Remove from the heat and let it cool down.
  4. Once cool, discard the cinnamon stick, cardamom pods, cloves and bay leaf. Puree and strain the puree through a fine strainer. You can add little water in the strainer to extract maximum pulp. Once strained, discards all the fibers.
  5. Return the strained puree to the saucepan, add salt, ketchup and fenugreek leaves. Cook on a low simmer for 7-10 minutes. Finally add cream and let the sauce simmer for another 5 minutes.
  6. Now add the chicken, mix everything and serve hot.

Comments on this entry are closed.