Butter Chicken

A quick and easy Butter Chicken  cooked with rich tomato gravy and aromatic spices. A typical North Indian dish served with rice or bread during festivals. The most sought recipe always! Recipe adapted from Chef Ranveer Brar
Prep Time 25 mins
Total Time 4 hrs 59 mins
Course Main Course
Cuisine Asian, Indian
Servings 4


For the Base Gravy

  • 1 can of tinned Tomatoes
  • 1 big Onions, sliced
  • 1 tsp of Ginger and Garlic Paste
  • 1 tbsp Digi Mirch

Whole Spices

  • 5-6 Cloves
  • 1 inch Cinnamon Stick
  • 3 Bay Leaves
  • 5-6 Black Peppercorns
  • 2 Creen cardamor=ms
  • 2 tbsp Butter
  • Salt to taste

For butter Chicken

  • 2 tbsp Butter
  • 1 tbsp red Chilli powder 1

Prepared Gravy

  • 3 tbsp Fresh cream
  • 1 tsp Cooked Tandoori Chicken, shredded
  • 1-2 drops Kewra Water
  • 1 tbsp Dried Fenugreek Leaves, toasted & crushed Burnt Charcoal
  • 1 tsp Ghee Fresh Cream Coriander Sprig Process


For the Base Gravy

  • In a wide open pan, Add tinned tomatoes , onions, garlic, ginger, degi mirch and all the whole spices. Mix well. Add 1½ tsp butter, salt and mix well.
  • Cover and cook  it  for 15 minutes.
  • Once the tomatoes are cooked, with a hand blender, blend the gravy till smooth.
  • Strain the gravy through a strainer. ( avoid this process if you are cooking from tinned) but do strain them if using fresh as tomatoes contain seeds at times and you need the gravy to be smooth and silky

For Butter Chicken

  • Using a wide pan add the butter and allow it to melt on low heat.
    Add red chili powder and coriander powder, cook it further for a minute.
  • Pour prepared gravy, mix well and cook for 2-3 minutes. And add fresh cream, shredded tandoori chicken, mix well and cook for another 3-4 minutes.
  •  Add kewra water, (optional)
  • Finish it off by Adding dried fenugreek leaves and cook for 2 minutes.

 For the tandoori effect

  • In a small bowl, add burnt charcoal and place it in the middle of the gravy along with a clove or cinnamon stick(optional)
  • Pour ghee over charcoal and immediately cover with a lid, keeping it 2-3 minutes for the smoky flavour.
  • Once done, remove the charcoal bowl. Transfer the butter chicken in a serving bowl.
  • Garnish with fresh cream and coriander sprig. Serve hot with roti or rice.


  • Use fresh Tomatoes if you but lookout for a ripe one. Use plum tinned tomatoes if you are in a rush and cooking for masses.
  • Always works better with left over chicken , I used chicken breast which was cooked in the oven with tandoori spices the day before. So shredding the chicken to the dish was fairly easy and handy.
  • Using coal is for the effect of cooking it in the tandoor oven to make it charred to get the flavour of the burnt grilled meat.
  • There is nothing healthy about this dish if you ask me, so indulge yourself and don’t feel guilty.
  • Digi Mirch  is like smoked paprika but sweet and red in colour.
Keyword Butter, Cream, Curry

Hey Nice To meet you!

Anita is an Indian Chef, Cookery teacher & food blogger. Her mission is to simple educate and share just how simple, healthy and tasty Indian cooking can be. She is often seen at food festivals and cookery schools demonstrating her passion for cooking to make it fun and interesting, sharing her food stories.

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