Butter Chikan Recipe

Ingredients

For the Chicken Marinade

  • 500 g boneless chicken (thighs or breast), cut into pieces
  • ½ cup thick yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tbsp oil

For the Gravy

  • 2 tbsp butter
  • 1 tbsp oil
  • 2 medium onions, chopped
  • 3 tomatoes, chopped
  • 10–12 cashew nuts
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp sugar or honey
  • ½ cup fresh cream
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • Salt to taste
  • Fresh coriander for garnish

Instructions

  1. Mix all the marinade ingredients with the chicken and refrigerate for at least 1 hour (overnight is best).
  2. Grill, bake, air-fry, or pan-fry the chicken until about 90% cooked. Set aside.
  3. Heat butter and oil in a pan. Sauté the onions until golden.
  4. Add ginger-garlic paste and cook for 1 minute.
  5. Add tomatoes and cashews. Cook until the tomatoes become soft.
  6. Cool the mixture slightly, then blend into a smooth paste.
  7. Return the paste to the pan. Add chili powder, coriander powder, cumin powder, garam masala, salt, and sugar. Cook for 5–7 minutes until the butter begins to separate.
  8. Add ½–1 cup water to adjust the consistency.
  9. Add the cooked chicken and simmer for 8–10 minutes.
  10. Stir in the cream and crushed kasuri methi. Cook for 2 more minutes.
  11. Garnish with fresh coriander and a small cube of butter.

Serving Suggestions

Serve hot with:

  • Butter Naan
  • Garlic Naan
  • Jeera Rice
  • Steamed Basmati Rice