Butter Chicken Delhi Style
An authentic non-vegetarian recipe from Delhi, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Chicken, curry cut
150g Yogurt
600g Tomatoes, blanched and pureed
2piece Onion
40g Ginger-garlic paste
80g Butter
100ml Fresh cream
15g Kashmiri red chilli powder
8g Garam masala
10g Kasuri methi (dried fenugreek leaves)
3g Cardamom powder
10g Sugar
30ml Oil
12g Salt
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate chicken with yogurt, half the ginger-garlic paste, Kashmiri chilli powder, and salt for 4 hours.
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Grill or broil marinated chicken pieces until slightly charred. Alternatively, cook in a hot pan with oil.
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Heat butter and oil in a pan. Add onion and cook until soft.
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Add remaining ginger-garlic paste and cook 2 minutes.
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Add tomato puree, Kashmiri chilli powder, and cardamom powder. Cook on medium heat for 15 minutes until oil separates and the sauce deepens in colour.
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Blend the sauce smooth. Return to pan.
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Add cooked chicken pieces. Simmer 10 minutes.
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Add sugar, kasuri methi (crushed between palms), and garam masala.
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Stir in fresh cream. Simmer 5 minutes on low heat.
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Adjust salt and serve garnished with a drizzle of cream.
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Chef's Tips
Butter Chicken was invented at Moti Mahal restaurant in Delhi in the 1950s — the original and still the best.
Kasuri methi is the secret flavour enhancer — always crush it between your palms before adding.
Use Kashmiri chilli powder for vivid red colour without excessive heat.
A small amount of sugar balances the tomato acidity perfectly.
About This Dish
Butter Chicken Delhi Style is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Butter Chicken was invented at Moti Mahal restaurant in Delhi in the 1950s — the original and still the best. - Kasuri methi is the secret flavour enhancer — always crush it between your palms before adding. - Use Kashmiri chilli powder for vivid red colour without excessive heat. - A small amount of sugar balances the tomato acidity perfectly.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium