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  • Author: Chefjar


  • Skinless Whole chickens (cut into 8 pieces)- 2 , each 1000 g
  • Garlic paste- 1 tbsp
  • Ginger paste- 1 tbsp
  • Yogurt- 4 tbsp
  • Garam masala- 1 tsp
  • Vegetable oil- 2 -3 tbsp
  • Indian red chili powder-1 tsp
  • Salt- 1 tsp
  • Green chili- 2
  • Tomatoes (halved) - 1.5 kg
  • Cloves- 8
  • Green Cardamom seeds-8
  • Bay leaves- 4
  • Ginger paste- 1 tbsp
  • Red chili powder- 1 tsp
  • Tomato paste- 2 tbsp
  • Honey-1 tbsp
  • Dried methi – 2 tsp
  • Unsalted butter- 1 tbsp
  • Heavy cream- ½ cup
  • Vegetable oil- 3 tbsp
  • Cashew nuts (ground)- 1 tbsp
  • Salt- to taste
  • A piece of charcoal- 1 small
  • Melted butter- 1 tsp
  • Fresh coriander leaves- 2 tbsp
  • Butter- as needed
  • Steamed rice- optional


  1. In a medium bowl mix together all the ingredients for butter chicken marinade:(Garlic paste- 1 tbsp, 1 tbsp of ginger paste, 4 tbsp of yogurt, 1 tsp of Garam masala, 2-3 tbsp of vegetable oil, 1 tsp of Indian red chili powder, 1 tsp of salt).
  2. Apply marinade to the chicken and marinate for at least 6 hours or overnight in the fridge.
  3. Preheat your oven to 220 C or 425 F.
  4. Transfer the marinated chicken onto the large tray. Bake the chicken in the top rack for 10 minutes or until slightly browned and crispy. Remove from the oven, cover with plastic and put it aside for a while.
  5. Indian butter chicken
  6. Indian butter chicken
  7. Using the same tray, bake the tomatoes in the top rack for 10 minutes.
  8. Indian butter chicken
  9. In a large saucepan heat 3 tbsp of Vegetable oil. Pierce the green chilies and add to the saucepan and fry for 1 minute. Add clove, cardamom, bay leaves, ginger paste and continue cooking for another minute over medium heat. Add the oven- grilled tomatoes and allow to simmer for 15 minutes. Remove from the stove, take out the spices and chilies. (Green chili- 2, tomatoes (halved) - 1.5 kg , cloves- 8, green cardamom seeds-8, bay leaves- 4, ginger paste- 1 tbsp, vegetable oil- 3 tbsp)
  10. Indian butter chicken
  11. Using a food mill or a strainer, sieve the sauce. Then purée the contents of the strainer in a blender with a little water if required. Add it to the sauce.
  12. Put the sauce for Indian butter chicken back on the heat. Bring it to a boil. Add all the ingredients below. Simmer for another 20 minutes. (Red chili powder- 1 tsp, tomato paste- 2 tbsp, honey-1 tbsp, unsalted butter- 1 tbsp, salt-to taste).
  13. Indian butter chicken
  14. Add the cream & methi. (Heavy cream- ½ cup, kasoori methi – 2 tsp)
  16. Burn a piece of charcoal on the stove. Take a piece of foil and place in the saucepan with chicken.
  17. Transfer the burned piece of coal onto the foil.
  • Category: Chicken recipes
  • Cuisine: Indian