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Here's a basic overview of how to make butter chicken:

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For the marinade:


Lemon juice

Turmeric powder

Garam masala

Chili powder or cayenne pepper powder




Chicken thighs, cut into bite-sized pieces

For the sauce:

Ghee or butter

Tomato passata

Heavy cream




Marinate the chicken: Combine the yogurt, lemon juice, spices, and ginger and garlic in a bowl. Add the chicken pieces and coat them evenly. Marinate for at least 3 hours, or preferably overnight, in the refrigerator.

Cook the chicken: Heat ghee or butter in a pan over high heat. Add the chicken pieces and cook for a few minutes until browned on all sides.

Make the sauce: Add the tomato passata, cream, sugar, and salt to the pan. Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens. You can blend the sauce for a smoother consistency.

Finish the dish: Add the marinated chicken back to the pan with any leftover marinade. Simmer for another 5-10 minutes, or until the chicken is cooked through.

Garnish and serve: Garnish with fresh cilantro and serve with rice or naan bread.


You can adjust the spice level of the dish to your preference.

For a richer flavor, you can use cashew paste or almond paste in the sauce.

If the sauce is too thin, you can thicken it with a cornstarch slurry.
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