Punjabi Butter Chicken – Rich and Creamy Chicken Curry

 Punjabi Butter Chicken – Rich and Creamy Chicken Curry

Punjabi Butter Chicken is a rich and comforting North Indian chicken curry made with tender chicken, tomatoes, butter and cream. The smooth, mildly spiced gravy has a delicious balance of tanginess, richness and gentle sweetness.

It is a popular choice for special lunches and dinners and pairs beautifully with naan, roti or fragrant basmati rice.

Ingredients

For the Chicken

- 500 g boneless chicken

- ½ cup thick yogurt

- 1 tablespoon ginger-garlic paste

- 1 teaspoon Kashmiri red chili powder

- ½ teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 tablespoon lemon juice

- Salt to taste

For the Gravy

- 2 tablespoons butter

- 1 tablespoon oil

- 1 medium onion, chopped

- 3 large ripe tomatoes, chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon Kashmiri red chili powder

- ½ teaspoon cumin powder

- ½ teaspoon garam masala

- 1 teaspoon kasuri methi

- 1 teaspoon sugar

- ¼ cup fresh cream

- Salt to taste

- Water, as needed

Method

1. Marinate the Chicken

Add chicken, yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, lemon juice and salt to a bowl.

Mix thoroughly and marinate for at least 30 minutes.

2. Cook the Chicken

Heat a little oil in a pan.

Add the marinated chicken and cook until lightly browned and almost completely cooked.

Remove and keep aside.

3. Prepare the Tomato Base

Heat butter and oil in the same pan.

Add chopped onion and cook until soft.

Add ginger-garlic paste and sauté for a minute.

Add chopped tomatoes and cook until they become soft and pulpy.

4. Blend the Gravy

Allow the mixture to cool slightly.

Blend it into a smooth paste.

For an extra-smooth restaurant-style curry, strain the blended mixture.

5. Cook the Gravy

Return the gravy to the pan.

Add Kashmiri chili powder, cumin powder, garam masala, sugar and salt.

Add a little water and simmer for 5–7 minutes.

6. Add the Chicken

Add the cooked chicken pieces.

Mix gently and simmer for another 5–8 minutes so the chicken absorbs the flavors.

7. Finish with Cream and Kasuri Methi

Crush the kasuri methi between your palms and add it to the curry.

Lower the heat and stir in the fresh cream.

Add a small piece of butter if desired.

Do not boil vigorously after adding the cream.

Serving Suggestions

Punjabi Butter Chicken tastes delicious with:

- Butter naan

- Tandoori roti

- Plain naan

- Jeera rice

- Steamed basmati rice

- Chapati

Tips for Perfect Butter Chicken

- Use ripe tomatoes for a naturally rich gravy.

- Marinate the chicken well for better flavor.

- Kashmiri chili powder gives a bright color without making the curry extremely spicy.

- Strain the gravy for a smooth texture.

- Add cream at the end and keep the heat low.

- Kasuri methi adds a distinctive aroma and flavor.

Final Thoughts

Creamy, buttery and full of rich tomato flavor, Punjabi Butter Chicken is a wonderful dish for a special meal. Serve it hot with naan or fragrant basmati rice for a satisfying North Indian feast.