Butter Chicken

Photo By: Adam Ahmed


This needs no introduction – it is literally the first thing that comes to mind when you talk about a popular Indian recipe. This is rumoured to have originated in the Moti Mahal restaurant in Delhi when the chefs tried to make gravy out of leftover tandoori chicken – some tomatoes and cream. With this butter chicken was born. My recipe is super easy and I have shared it with many of my friends over the years that make it religiously.



2 lbs cubed boneless chicken

Tandoori marinade

1/2 stick butter (1/4 cup)

Oil for frying

1 onion sliced

2 green chilies slit

2 tbsps chopped coriander

Spices – 1 tbsps Pav Bhaji Masala, 1 tsp each red chili,

Turmeric and cumin powder

2 Roma tomatoes blanched and pureed

1 cup tomato puree/paste

1 – 2 cups cream

Salt to taste



Marinate the chicken overnight

BBQ the chicken till seared but not fully cooked

In a sauté pan or deep vessel, fry the onion and chilies till golden brown, add the coriander, remove and keep aside

Add the butter and all of the chicken, followed by the spices

Add the pureed fresh tomatoes followed by the tomato puree

Cover and cook for 10 – 15 minutes till the chicken is cooked

Add the coriander, fried onions and chilies and salt to taste

Add the cream. Serve hot with roti or rice!


Photos By: Adam Ahmed

Watch full video: Butter Chicken