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Butter Chicken - Entrees (Non-Veg)
Preparation time: 30 minutes
Cook Time: 25 minutes
Chicken cubes oven-cooked and simmered in creamy tomato-spice gravy
For the chicken marinade
  • 2 lb boneless, skinless chicken cut into 1 inch cubes
  • 1 cup yogurt
  • 2 tbsp ginger-garlic paste
  • 1½ tsp salt
  • 1 tsp red chili powder
  • 1 tsp green chili paste
  • 2 tsp garam masala (blend of Indian spices)
  • 1 tsp lemon juice
  • 1 tbsp sour cream
  • 1 tsp oil

  • Wash the chicken and cut into 1-inch cubes.  In a mixing bowl, take whisked yogurt, add ginger garlic paste, salt, red chili powder, garam masala (Indian spice powder),lemon juice, sour cream, green chili, and. Mix well. Allow the chicken to marinate in the refrigerator for about 2 hours.
  • Heat the oven to 345°F. Take out marinated chicken from marination and place on a baking tray, grill in the oven for about 20 to 25 minutes. Remove and keep aside

For the gravy

  • 2 medium-sized onions
  • 4 green chilies (slit and deseeded)
  • 2/3 cup butter
  • 1 bay leaf
  • 1 tsp cumin seeds (jeera)
  • 1 cinnamon sticks
  • 2 medium-sized tomatoes (pureed)
  • 1 tsp salt
  • 1 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 7 fl oz water
  • 2 tsp ginger chopped fine
  • ¼ tsp tandoori color (orange food color)
  • ¾ cup full cream
  • 1 tbsp honey
  • ¼ cup coriander (freshly chopped)
  • 3–4 peppercorns
  • In a mixer grind the onions, green chilies, and cumin seeds to a smooth paste.
  • In a kadai (cooking wok), add half the butter and sauté the onions paste Add the bay leaf and cinnamon. Keep stirring until the onions turn golden brown. Add the ginger-garlic paste peppercorns and the tomatoes, salt, and red chili powder. Let the gravy sizzle for about 5 minutes.
  • Add the water and let simmer for another 15 minutes. Strain the gravy with a strainer. Keep aside.
  • Melt the remaining butter in a kadai (cooking wok) Add the chopped ginger, tandoori color (orange food color) Immediately add the strained gravy..
  • Stir in the cream and honey. Add the cooked chicken. Cook together for about 10 minutes.
  • Garnish with coriander.
  • Enjoy the curry with cooked basmati rice or tandoori rotis (Indian bread).