# Butter Chicken

A healthier homemade version of butter chicken that tastes just as good as what you get in restaurants, with 316 KCal and 30g of Protein per serving.

- Servings: 4 servings
- Total time: 60 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 500 g boneless chicken thigh, cubed
- 0.5 cup Greek yoghurt or hung curd
- 1 tbsp ginger garlic paste
- 1 tbsp chopped coriander stems/roots
- 2 tsp Kashmiri chilli powder
- 1 tsp regular chilli powder
- 1 pinch turmeric powder
- 1 tsp coriander powder
- 1.5 tsp garam masala
- Salt to taste
- 1 tsp mustard oil
- 1 tbsp lite butter
- 1 onion diced
- 0.5 inch piece ginger diced
- 4 cloves garlic
- 1 green chilli diced
- 3 tomatoes diced
- 5 almonds
- 0.33 cup skim milk
- 0.5 cup water
- Salt as required
- 2 tsp sugar
- 2 tsp Kashmiri chilli powder
- 1 pinch turmeric powder
- 2 tsp garam masala
- 1 tsp chaat masala
- 1 tbsp lite butter
- 1 tsp butter for final garnish
- 2 tbsp cream
- 2 tsp cream for final garnish
- 2 tbsp kasuri methi
- Chopped coriander leaves (as much as you like)
- Sliced onion
- slit chillies
- Squeeze of lime

## Instructions

1. Marinate boneless cubes of chicken thigh along with Greek yogurt, ginger garlic paste, chopped coriander stems, all the spices mentioned, a little bit of salt and a teaspoon of mustard oil.
2. Let the chicken marinate for at least 15-30 minutes.
3. Bake the chicken at 220 C for 20 minutes or air fry on high for 15 minutes or pan fry in a flat pan with no extra oil until a little brown and charred.
4. Into one tablespoon of light butter, add onion, ginger, garlic, green chili, tomato and salt.
5. Once the vegetables begin to soften, add in a few almonds or cashew nuts and a little bit of skim milk.
6. Let this cook for a while.
7. Transfer this into your mixi jar and blend into a fine puree.
8. Add this back into the pan with some water, all the spices mentioned, along with a little bit of salt and sugar.
9. Mix this well and then cover with a lid and simmer this on a low flame for a few minutes until the raw flavor of the spices goes.
10. Then add a couple of spoons of fresh cream.
11. Mix in some kasuri methi leaves.
12. Then add in your prepared chicken tikka.
13. Bring it all together.
14. Finish off with a little more light butter, a sprinkling of chaat masala and some chopped coriander leaves.
15. Serve it up immediately with a drizzle of cream, some slit green chili, sliced onion, lots of chopped coriander leaves, a little bit of butter and a squeeze of lime.

## Equipment

- mixi jar
- pan

## Tips

- Make sure there’s no extra water in the marinade - that’s why it’s best to use hung curd.
- Add a little water/skim milk to thin the gravy to your liking.

## Source

- Original video: https://www.instagram.com/p/DJV9x-4JD7I/
- Recipe page: https://www.cliprecipe.com/recipe/8aa499ed-a4be-4e3b-a156-82e050809381
- Extracted: 2026-02-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt