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Butter Chicken


Contributed by:
Sarita Lall, Australia
Sarita Lall, Engineer

Butter Chicken


For marinating:
Chicken thigh fillet (diced into small pieces) 1 kg
Ginger-garlic paste 1 tbsp
Tandoori colour (red) 2 pinch
Yogurt 1 tbsp
Salt to taste
Butter 1 tbsp

For the gravy:
Oil 1 tbsp
Ginger-garlic paste 1 tbsp
Fresh cream cup
Dry kasoori methi leaves 1 tbsp
Onion 1 small (chopped into small square)
Tomato puree 3-4 tbsp
Salt to taste

Sugar 2 tbsp
Butter chicken masala 1 tbsp*
*(use MDH. Shaan makes it too hot so use only if you need very spicy)
Milk as required for the gravy

Method of Preparation

1. Mix the ingredients of the marinade and marinate chicken in it for 1 hour (if not,
    just mixing together is fine).
2. Pre-heat oven into grill mode. Put the chicken along with marinade for 15-20 minutes
    on 160 degrees centigrade until just cooked. No over cooking please, we need tender
    and juicy chicken pieces.
3. Put oil in a pan. When hot, add onion cook till slightly reddish.
4. Add ginger garlic paste.
5. Add the lightly cooked chicken pieces in it.
6. Add salt to taste and fry for 5 minutes.
7. Add tomato puree.
8. Add Butter chicken masala.
9. Cook for few more minutes until flavour comes.
10. Add the cream and adjust the gravy with plain milk.
11. Boil until nice and tender. Add sugar. Mix well.
12. Check the colour if you need more reddish add a pinch of colour.
13. Add dry kasoori methi and transfer to a serving bowl.
14. Serve with plain basmati rice or naan.

Notes & Tips

1. As each oven is different so you need to keep an eye on the chicken while grilling. If you do not have oven you can just shallow fry the marinated chicken.