Punjabi Butter Chicken !!

Punjabi Butter Chicken !!

Well, I am a typical Punjabi. Therefore, I love to splurge on everything fattening as it is delicious 😛 (winks)
Delicious, did I hear Butter Chicken ? Yes, this dish can give your diet and yoga a toss, but it is indeed worth it. I had actually started my search (looking for the best and easiest recipe) for Butter Chicken and Sanjeev Kapoor’s one helped me a lot.
Here, I post the recipe for you to cook this finger licking and mouth watering dish This is time consuming as you need to keep the Chicken marination over night or for atleast 6 hours. Anyway, here you go.


  • 750 gm raw chicken (I used with Bone)
    For the Marinade:
  • 1 tsp red chilli powder
  • 1 tsp ginger and garlic paste
  • Salt to taste
  • 1/2 kg curd
  • Lemon Juice from 1 Lemon
    For the Gravy:
  • 100 gm Butter
  • 1/2 tsp black cumin seeds
  • 1/2 kg tomato, pureed (10 in number)
  • 1/2 tsp sugar or Honey
  • 1 tsp red chilli powder
  • Salt to taste
  • 100 gm fresh cream ( you can use lesser quantity according to your taste)
  • 4 green chillies, sliced
  • goji berry interact with lopressor?.

  • 1/2 tsp Kasturi Methi, crushed

    For Marination:

    1. In a mixing bowl, mix red chilli powder, ginger garlic paste, salt, lemon juice and curd.
    2. Add the raw chicken pieces to the marinade and mix well. Keep it in the refrigerator overnight or minimum 6 hours.
    3. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.

      For the chicken gravy:

    4. Heat half the quantity of white butter in pan.
    5. Pour in the tomato puree, and saute for 2-3 minutes. Add cumin seeds, sugar, red chilli powder and salt. Mix well.
    6. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed kasturi methi. Saute for 3-4 minutes and let the chicken cook.
    7. Cook till chicken is done. Serve hot with rice or naan.