Express Butter Chicken

Butter Chicken is a rich and hearty dish. As the name suggests, it must be served with a bit of cream and a dollop of butter to rejoice its dense flavour.


  • For Marinated Chicken (24 hrs prior)
  • 1kg Boneless Chicken
  • 200 Gram Curd 2 Tablespoon Suhana Paneer/Chicken Makhanwala Mix
  • 2 Teaspoon Ginger Garlic Paste
  • Salt & Pepper to Taste
  • For Gravy – 2-3 Cloves
  • 2-3 Cardamom
  • 1/4 Inch Cinnamon Stick
  • 1 Star Anise
  • 4-5 Cashew Nuts
  • 5-6 Raisins
  • 3-4 Minced Garlic Cloves
  • 1 Finely Chopped Tomato (medium-sized)
  • 1 Finely Chopped Onion (medium-sized)
  • Butter, Ghee & Oil for Cooking


Prep: 15 minutes
Cooking: 30 minutes

  1. For the Masala – Heat a tablespoon of ghee in a pan. Add the whole spices and let them fry for 2-3 minutes.
  2. Add cashews and raisins and sauté.
  3. Now add minced garlic and onion and sauté till soft golden brown.
  4. Add tomatoes and sauté till soft.
  5. Turn off the gas, transfer the masala in a bowl and allow it to cool. Once cooled, pure it in a blender.
  6. For the chicken -Separate the chicken from the wet marinade (save the wet marinade to be used in the gravy)
  7. In a pan, heat adequate oil and add 3-4 pieces of marinated chicken. Cook on high flame.
  8. Turn the meat every 45 seconds to cook both sides. Once cooked, place it on a plate.
  9. For the gravy – In a large pot, heat 2 tablespoon ghee and 2 tablespoon butter. Add pureed fresh masala and sauté again till the oil separates.
  10. Add the curd marinade and stir gently for 1-2 minutes.
  11. Now add the chicken, a little extra water and cook for 10 minutes on slow flame.