Welcome! Already an Member? Sign In. Not a member? Join Today. It's Free

Butter Chicken

By: Rajiv Anand of Santa Clara, US

Filed in Main Dishes

Serves 4 people

Other 56 recipes by Rajiv Anand »

A very popular dish in both North and south Indian cuisine. It's very rich and should be taken in moderate quantities by weight watchers.


¼ pint Sour Cream
1 tsp Ginger(crushed)
¼ tsp Food Color(Red)
3 lbs. Chicken(skinless, cut into pieces)
2 ozs. Butter
1 piece Cinnamon(1 inch)
6 nos. Cloves
6 nos. Cardamom
1 leaf Bay leaves
¼ pint Yoghurt
¼ tsp Saffron(crushed)
¼ pint Raw Cream
2 tsps. Almonds(ground)
¼ tsp Corn Flour
Vegetable Oil for garnishing
Salt to taste


Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken. Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat.

Latest Comments

By Sandy on 9/2/2014 11:28:00 PM

HI Rajiv I just read your recepie of butter chicken and was confused about couple ingredents. Why do u need sour cream raw cream and yogurt? Why use red color instead use chilli powder. What is the difference between corn flour and corn starch? Please respond back. Thanks

By Khushbu on 3/7/2008 8:13:00 AM

to make this butter chicken more delicious add finely grounded 3-4 tomatoes in mixie in it aftr adding cinnamon , cloves and cardamon and let it fry till tomatoes get brown in colour and start leaving oil.. After tht add chicken liquid , and then chicken.. After 5 mins add cream and continue wid the same reciepe

By abdulla biryaaniwala on 11/23/2007 6:56:00 AM

hi dear its totally a wrong kind of recipe butter chicken is full of tomato puree and chasew nut powder with butter . first u marinate or you just fry the bchicken pieses and add with ginger garlic paste ,puree and salt, chilli powder, fresh cream

By Nerissa on 1/15/2007 7:05:00 PM

simply awesomeee! :D thanks for the lovely recipe.

By on 1/4/2007 11:27:00 PM


By Sushant Redkar on 9/28/2006 2:24:00 PM

Your party or Sunday meal is incomplete without this dish.... I just love his dish......

By mrs.irfanbasha on 6/12/2006 4:07:00 PM

this seems to be an mouthwatering dish but too many cloves and cardamoms will spoil the taste so reduce them i will deffinitely try it out with less spices

By sunesh on 4/19/2006 11:44:00 AM

generally butterchicken has tomato puree or blanched tomato, the same is not mentioned here. is this a variation


Add a comment

Front page | Recipes | Restaurants |

All rights reserved worldwide. Terms of use
Reproduction of the contents of this website without permission, in whole or in part is prohibited.
For questions, please send mail to Webmaster