Butter Chicken ||| My Father’s Recipe


Diwali is the time I miss my family the most and I could not find any better way than to cook my father’s “family landmark” recipe of this quintessential North Indian dish to feel my family closer! I have had it multiple times at home and it was high time I gave it a shot myself. I had invited another family for dinner and they loved it to bits! Got it to office the next day for my colleagues and they lapped it up as well! The colour, texture and the flavours all were perfect! Do give it a shot folks…


1 Tandoori Chicken (half done & cut in eight pieces)
Garlic – one pod
Ginger – two inch chopped roughly
Tomatoes – 1 kg
Bay Leaf – Two leaves
Cinnamon – two inches
Brown Cardamom – Two whole
Kasuri Methi – 1 tbsp
Sugar – 2 teaspoon (adjust as per sourness of tomatoes)
Butter – 150 gm
Cream – 100 gms
Salt as per taste


1. In a pressure cooker, add the unpeeled tomatoes, garlic, ginger, cinnamon, bay leaves and brown cardamom. Let them whistle 4-6 times.

2. Let it cool, discard the dry spices, peel the tomatoes and then blend the tomatoes, ginger and garlic to a fine paste. Pass the mixture through a fine sieve and discard any seed or skin of tomatoes.

3. In a pan add 100 grams butter, add this mixture, bhunno for 30 minutes till it thickens, then add salt and sugar.

4. Thereafter, add the chicken pieces, and bhunno for 10 more minutes.

5. Add 1 cup water and Kasoori Methi. Cover and simmer for 15 minutes.

6. In the end, add 50 grams of butter and 100 ml of fresh cream. Let it rest for 20-30 minutes for the flavours to seep in.

7. Garnish with some fresh cream & Butter. Enjoy with Butter Naan and Steamed Rice.

8. Thank my Dad first and me Later.


So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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