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Punjabi Butter Chicken

Punjabi Butter Chicken Recipe | Easy Butter Chicken

Punjabi Butter Chicken is from Punjab state which is located in North India. Before I prepared this butter masala in different methods using paneer instead of chicken. I made this Butter chicken masala on Sunday for my lunch and it came out really very well and we served this masala with Naan. My whole family enjoyed it a lot and especially my kids asked me to make it one more time.
4.5 from 8 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Resting time: 1 hour
Total Time: 1 hour 50 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Punjabi
Servings: 4 People
Author: Pavani

Equipment

  • Non-stick pan

Ingredients

  • For the chicken Marination:
  • Boneless chicken – 500 grams
  • Red chilli powder – 1tsp
  • Black pepper powder – 1 tsp
  • Ginger garlic paste -1tsp
  • Garam masala – ½ tsp
  • Yogurt/curd – ½ cup
  • Salt to taste
  • Oil – 2tsp
  • For Making Gravy:
  • Chopped onions –1cup
  • Tomato puree – ½ cup
  • Ginger garlic paste -1tsp
  • Garam masala – ½ tsp
  • Red chilli powder – 1tsp
  • Cumin seeds – 1 tsp
  • Butter – 3tbsp
  • Oil – 2tbsp
  • Fresh cream – ¼ cup
  • Sugar – 1tsp
  • Kasturi Methi – 2tbsp

Instructions

  • Clean and cut the chicken into small bite-size pieces.
  • Take a bowl, add chicken pieces along with the ingredients mentioned under marination and Mix well.
  • Cover and keep the marinated chicken pieces in the fridge for at least 1 hour.
  • Heat a pan with oil and fry the marinated chicken pieces till all the moisture evaporates from it.
  • Transfer the fried pieces into a plate and keep aside.
  • Heat a kadai with butter, oil. Once it is hot add cumin seeds and when they begin to crackle add chopped onions and fry till they change their colour into brown colour.
  • Add the ginger garlic paste and fry a minute.
  • Next add red chilli powder, garam masala, sugar and fry on a medium flame for 5 minutes.
  • Add tomato puree to the gravy and mix well, cook for 2 minutes.
  • Then add ½ -1 cup water with required salt.
  • Cover and cook for 5 minutes on medium flame.
  • Add the cooked chicken pieces and combine well.
  • Cook the masala till it becomes little thick.
  • Next, add fresh cream along with Kasturi methi and combine well.
  • Transfer the butter chicken into a serving bowl and enjoy with Naan/roti.
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