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  • Chicken 800 grams

  • Lemon juice 1 tablespoon

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Butter 2 tablespoons


  • Yogurt 1 cup

  • Salt to taste

  • Garlic paste 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Kashmiri red chilli powder 1 teaspoon

  • Ginger paste 2 tablespoons

  • Lemon juice 2 tablespoons

  • Mustard oil 2 tablespoons


  • Butter 50 grams

  • Ginger paste 1 tablespoon

  • Green chillies, chopped 4-5

  • Red chilli powder 1 tablespoon

  • Salt to taste

  • Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

  • Whole garam masala 1 tablespoon

  • Garlic paste 1 tablespoon

  • Tomato puree 400 grams

  • Garam masala powder 1/2 teaspoon

  • Honey 2 tablespoons

  • Cream 1 cup


  • 1.

    Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.


Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

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Posted by Philippa WightmanReport
Thanks for posting an authentic butter chicken Sabra! This is one dish I am certainly going to try, many thanks. ;-)
Posted by jackicamReport
Could you please put the quantities for the cardamom, cloves, peppercorns and cinnamon. I've been wanting to make butter chicken for a while and luckily read the whole recipe while writing the shopping list!
Posted by Philippa WightmanReport
Hey Jackie, I guesstimated - 4-6 cardamom pods (crushed) 4-6 cloves, 10 peppercorns and either a cinnamon quill or 1 tsp ground cinnamon. Mind you, as I say, just a guesstimate! (Taste as you go, it's what I'll be doing) ;-)
Posted by jackicamReport
I made this tonight and it was absolutely delicious! Thanks Philippa with the suggestion - it worked really well. I only put in half the amount of chili because of my husband's 'delicate' palate - it still packed a punch though. This being my first attempt at authentic Indian cuisine, I was really impressed with the amazing flavour and the relative ease of this recipe - even though it looked daunting at first! Thanks Sabra! Keep posting please!