Butter Chicken Recipe: How to Make Butter Chicken at Home – Dabur Hommade

Recipe Card

How to Make Butter Chicken at Home Recipe

Butter Chicken undoubtedly scores the number one position as the most loved and favoured non-veg dishes from north India. With its roots in the Mughlai cuisine, Butter Chicken is a rich, buttery, slightly sweet and flavourful dish that is best enjoyed with naan or kulcha (Indian breads).

Preparation Time: 4 hours

Cooking Time: 30 mins

Serves: 3-4 people

Ingredients

  • ½ kg Chicken

For 1st marination:

  • 1 tbsp Dabur Lemoneez
  • 1 tsp Red Chili Powder (Kashmiri Mirch)
  • Salt to taste 

For 2nd marination:

  • ½ tsp Kasuri Methi
  • ½ tsp Turmeric powder
  • 1 tsp Garam Masala
  • 1 tbsp Dabur Hommade Ginger Garlic Paste
  • ¾ tsp Oil
  • ½ cup Hung Curd

For gravy:

  • 2 tbsp Butter
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Cardamoms
  • 4 Black Cardamoms
  • 2 Cloves
  • 1 tsp Kasuri Methi
  • 1-2 Green Chilies
  • ½ cup Dabur Hommade Tomato Puree
  • 1 tsp Red Chilli Powder
  • 10-12 Cashews (soaked)
  • ½ tsp Tumeric
  • 1 tsp Garam Masala
  • 1 Cinnamon Stick
  • ½ tsp Coriander Powder
  • 3 tbsp Fresh Cream
  • 1 tsp Sugar
  • 1 Cup Water
  • Salt to taste
  • Coriander for garnish

How to make restaurant like Butter Chicken at home

Method

Step 1:

  • Wash the chicken properly and pat dry
  • Now marinade it with red chili powder, lemon juice and salt
  • Massage the marinade well into the chicken and keep it aside for 20 minutes

Step 2:

  • While the chicken is marinating, it’s time to prepare the second leg of marination
  • Mix yogurt, turmeric, garam masala, kasuri methi, oil and ginger garlic paste to form a smooth paste
  • Use this paste to further massage the already resting chicken.
  • Refrigerate the chicken and leave it to rest for a minimum of 3-4 hours

Step 3:

  • After 4 hours, it is time to grill the chicken pieces
  • You can grill the chicken in an oven or over a cook top, depending upon your preference

 

To grill the chicken in oven:

  • Preheat the oven at 240 C and put the chicken pieces in it
  • Let them cook for 20-30 minutes
  • Once done, take them out and keep them aside

        To grill on cook top:

  • In a skillet or a tawa, add 1 tbsp butter and let it melt
  • Now add the chicken pieces to hot butter and continuously stir till the marinade has evaporated and the chicken looks done
  • Remember to keep stirring or the chicken might stick to the bottom of the pan and burn
  • Once done, take the chicken off the heat and keep it aside

Step 4:

  • In a pan add butter and dry spices and cook them for 2 minutes
  • Now add the ginger garlic paste and green chillies and cook till you can start smelling the aroma of the spices filling the kitchen
  • Now add tomato puree, red chilli powder, sugar and salt and mix well
  • Let the puree cook till the time it begins to thicken and leaves the sides of the pan

  • Now pour 1 cup water and along with it add kasuri methi powder & paste of cashew nuts
  • Bring the mix to a boil and then let it simmer for 2-3 minutes
  • Now add rest of the spices like garam masala, coriander powder and turmeric powder and cook for a minute
  • Now put the grilled pieces of chicken into the gravy and simmer for 5-7 minutes or till the time the chicken has become tender
  • As a final touch, add some more of kasuri methi, green chillies & garam masala and stir.
  • Add fresh cream and once again stir before taking the pan off the heat.
  • Garnish with cream and freshly chopped coriander leaves and serve hot with naan, roti or rice