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  • Cheyenne

Butter Chicken



½ cup plain yogurt

1 tbsp ginger/garlic paste

½ tsp salt

½ tsp turmeric

½ tsp salt

½ tsp red chili powder

½ tsp garam masala

1 tsp coriander

1 pound boneless chicken


2 tbsp butter

1 tbsp oil

1 onion, chopped

5 tomatoes, chopped

Salt, to taste

1 tsp cumin seeds

1”piece cinnamon

2 cloves

1 bay leaf

½ tbsp kashmiri powder

½ tsp turmeric

½ tsp red chili powder

½ tsp cumin powder

½ tsp garam masala

½ cup water

1 tbsp kasuri methi

¼ cup heavy cream


  1. Mix all marinade ingredients together in a large bowl. Allow to marinade a minimum of 1 hour. Best if left overnight (in fridge)

  2. Bake chicken in 400 F oven for 25 minutes. Flip and cook another 25 or until cooked through (reserve some of the marinade)

  3. Heat 1 tbsp butter and 1 tbsp oil over medium  heat

  4. Add chopped onion and sauté. Put in ginger and garlic. Continue cooking until onions are browned

  5. Add tomatoes and salt. Stir

  6. Cover and cook 10 minutes, or until tomatoes are pulpy. Stir often

  7. Once cooked, transfer to blender and puree, set aside

  8. In clean pan, heat 1 tbsp oil (optional: put through sieve for smoother gravy)

  9. Add cumin seeds, cinnamon, cloves, and bay leaf. Sauté 

  10. Put in kashmiri powder and turmeric

  11. Put two spoons of leftover marinade and stir

  12. Pour in pureed gravy and mix

  13. Add red chili powder, cumin powder, garam masala, and 1 tbsp butter

  14. Pour in water and stir

  15. Crush kasuri methi and add to gravy

  16. Put chicken in gravy and add heavy cream

  17. Best served with rice, roti, or naan

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