Butter Chicken

Disclaimer – this is not an authentic Punjabi butter chicken but it’s so yum that I can say cross my heart and hope to die if u don’t like it. It’s a mish mash of recipes that ensures the burst of flavours a good mix usually brings.

I hate sweet butter chicken that u get in the restaurants. I don’t get it, where does it say that Butter chicken should be meetha. It should be rich and creamy with a hint of spice and this version promises u that.

It’s not a very tedious or lengthy procedure but it’s not one of those jhatpat ones too. It’s created with love to be devoured with some parathas and a side of pyaaz kachumber. Enjoy



1-1.25 kg raw chicken

Tomatoes – 5 (cut in 4 pieces)
Green chili – 2-3 (slit in 2)
1/2 tsp Red chili powder
4 Cloves
4 Green cardamom
Salt to taste
2 chopped onions
Ginger garlic paste
1/2 tsp garam masala
Butter – 2 tbsp
Cream – 1 packet
Kasuri Methi – 10gm
1 tbsp Maida


  1. Take a heavy bottomed pan and combine the tomatoes, water, green chili, red chili powder, cloves, green cardamom and salt. I usually put the cloves and cardamom in a tea ball so that it is easier to take it out later. If you wish, you can put them in a muslin cloth or put them directly in the pan and remove them out later.
    Put the pan on high heat for the first 5 minutes and then lower the heat to medium.
  2. Reduce this mixture to a sauce like consistency (this may take 20-25 minutes).
  3. Once the curry is done, shut off the flame and let it cool a bit. Once it is a little cool, take out the cloves and cardamoms.
  4. Using a blender or a food processor, puree the curry till it gets a smooth creamy texture.
  5. In a kadhai, heat oil add the onions and fry. When pink add the GG paste and fry it off.
  6. Add the tomato mixture and bring to boil.
  7. Adjust salt and add garam masala and kasuri methi
  8. Mix well add the chicken, the butter and cook covered
  9. When cooked add a tbsp of Maida and dry excess water.
  10. Add cream and dhania.