Butter Chicken
A flavorful and creamy Indian dish made with marinated chicken and a rich tomato-based sauce.
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- •2 pieces Chicken legsboned out
- •1 teaspoon Garam masalafor marinade
- •1 teaspoon Cuminfor marinade
- •1 teaspoon Corianderfor marinade
- •1 teaspoon Turmericfor marinade
- •1 cup Yogurtfor marinade
- •2 bulbs Garlicfor chili ginger garlic paste
- •1 knob Gingerfor chili ginger garlic paste
- •5 pieces Chiliesfor chili ginger garlic paste
- •3 pieces Onionsreasonably large
- •.5 cup Gheefor cooking onions
- •5 pieces Tomatoes
- •1 tablespoon Sugarfor sauce
- •0.5 cup Cashew nutsfor sauce
- •1 cup Chicken stockfor sauce
- •0.5 cup Double creamfor finishing sauce
- •1 piece Cinnamon stickfor rice
- •1 teaspoon Cumin seedsfor rice
- •1 teaspoon Fennel seedsfor rice
- •2 pieces Bay leavesfor rice
- •to taste Saltfor seasoning
- 1
Marinate the chicken legs with garam masala, cumin, coriander, turmeric, yogurt, garlic, and ginger. Let it sit for at least one day.
24h 0m
- 2
Prepare the chili ginger garlic paste by blending garlic, ginger, and chilies.
5 min
- 3
Cook onions in ghee until dark and caramelized.
10 min
- 4
Add chili ginger garlic paste and spices to the onions, then add tomatoes, sugar, and cashew nuts.
10 min
- 5
Add chicken stock and cook the sauce down for about 30 to 50 minutes.
40 min
- 6
Grill the marinated chicken until crispy and cooked through.
30 min
- 7
Blend the sauce until smooth, then add double cream.
5 min
- 8
Serve the chicken with the sauce over rice cooked with cinnamon stick, cumin seeds, fennel seeds, and bay leaves.
10 min
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Pizza
Any style of pizza