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+ servings

Butter Chicken - Spicy

An easy and delicious dish to prepare
Prep Time 30 mins
Total Time 30 mins
Cuisine North Indian
Servings 4 people


  • 500 gm Chicken Cleaned and cut into small pieces, boneless
  • 1/2 cup Plain thick yogurt
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 2 tsp Tandoori masala
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • Juice of 1/2 lemon
  • salt to taste
  • Butter for frying
  • For Gravy
  • 1 no Onion finely chopped
  • 1 1/2 tsp Garlic paste
  • 1 1/2 tsp Ginger paste
  • 2 nos Tomatoes finely chopped
  • 2 tbsp Tomato sauce or paste
  • 1/4 cup Fresh cream
  • 2 tsp Honey or sugar check the sweetness or add less
  • Coriander leaves chopped
  • Salt to taste
  • 1 tsp Kashmiri chilli powder
  • 4-5 nos Cashew nuts soaked in hot water
  • Fenugreek leaves few


  • Combine the ingredients for marinade and put in the chicken pieces.
  • Mix well and leave it to marinade in a fridge for an hour.
  • Melt butter in a pan on medium flame and fry the chicken pieces.
  • Cook the chicken till it is 3/4th done. :- Later it will cook in the gravy.
  • In the same pan, add little butter and fry onions, ginger and garlic paste.
  • When it turns brown add chilly powder and add tomatoes. :- Continue frying at low heat till the tomatoes are mashed up.
  • When the gravy is cool, grind the soaked cashews along with the marinade in a blender.
  • Pour the gravy back to the pan and allow to cook on low flame .
  • Slide in the fried chicken pieces. Allow it to simmer till the chicken is well cooked.
  • Heat a pan and dry fry the fenugreek leaves.
  • Add tomato sauce, fresh cream, honey and crumble the fenugreek leaves on the gravy.
  • :- Serve on a plate and add chopped coriander leaves and remaining cream.
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