Authentic Indian Butter Chicken (Mild Version)


Indian Butter Chicken

Prep Time: 30 mins         Cook Time: 30 mins         Total Time: 4 Hours            Serves: 4 to 5

Butter chicken isn’t the most ancient Indian export—it was invented in a restaurant in Delhi in the 1950’s—but it is certainly one of the most delicious. According to legend, butter chicken was created by a chef at the Moti Mahal restaurant when he mixed leftover tandoori juice with tomato and butter, tossed it with tandoori cooked chicken, and was met with wild enthusiasm.

Today, butter chicken is one of the most popular Indian dishes in the world.

Its mild spice makes it a hit with kids, and its creamy, luxurious sauce wins over everybody else. Traditionally, butter chicken is served over steamed Basmati rice with naan bread.


For the gravy:

  1. 1 Tbsp Peanut Oil
  2. 1 shallot, finely chopped
  3. 1/2 onion, finely chopped
  4. 1 t fresh ginger
  5. 2 t minced garlic
  6. 4 Tbsp ghee (clarified Indian butter)
  7. 2 Tbsp lemon juice
  8. 1 Tbsp garam masala
  9. 1 Tbsp chili powder
  10. 1 Tbsp ground cumin
  11. 1 bay leaf
  12. 1/4 cup plain yogurt
  13. 1 cup cream
  14. 1 cup pureed tomato
  15. 1 pinch salt, pepper, and cayenne
  16. 1 Tbsp ground cashews
  17. 1/4 cup water

For the Chicken:

  1. 1 Tbsp peanut oil
  2. 1/2 cup lemon juice
  3. 1 cup plain yogurt
  4. 1 lb boneless, skinless chicken breast, cut into pieces
  5. 1 Tbsp garam masala
  1. Marinate chicken pieces in yogurt and lemon, anywhere from 2-3 hours, overnight for best results.
Butter Chicken
  1. Heat 1 Tbsp oil in a large saucepan over medium-high heat.
  2. Sautee shallots, onion, ginger, and garlic until onions are translucent.
  3. Stir in ghee, lemon juice, spices, and bay leaf. Cook for one minute, stirring continuously.
  4. Add tomato sauce, yogurt, and cream. Cook on high for about two minutes, stirring frequently.
  5. Reduce heat to low and simmer for ten minutes. Add salt and pepper, remove from heat and set aside.
  6. Heat 1 T oil in a heavy skillet over medium heat. Cook chicken until lightly browned; usually about 10 minutes.
  7. Season chicken with 1 Tbsp garam masala and 1/2 Tbsp cayenne.
  8. Add a generous spoonful of sauce to the chicken; simmer until the liquid has reduced and chicken is cooked all the way through.
  9. Add the rest of the sauce to the chicken.
  10. Mix ground cashews and water, and stir into sauce. Cook 10 minutes, or until sauce has thickened.



Chole Masala (Spicy chickpeas)


Chole Masala (Spicy Chickpeas)

Prep Time: 20 mins          Cook Time: 35 mins             Idle Time: 8 hrs              Serves: 4 to 5


For cooking chickpeas:

  1. ¾ cup white chickpeas (chole or safed chana) ­
  2. Soak the chick peas overnight in enough water
  3. 2 cups water for pressure cooking
  4. 2 to 3 pieces of dried Phyllanthus emblica (Amla) OR 1 black tea bag, 1 inch cinnamon (dalchini)
  5. 2 to 3 cloves (Lavang)
  6. 1 black cardamom (Badi Elaichi)
  7. 1 small to medium tej patta (Indian bay leaf) – Optional

Other ingredients: Continue reading

Rajma Masala (Authentic Red Kidney Bean Curry)


Red Kidney Beans

Prep Time: 20 mins          Cook Time: 45 mins             Idle Time: 8 hrs              Serves: 4 to 5

  1. 1 cup rajma Or Red Kidney beans (any variety)
  2. 1 large onion OR 150 grams onions OR about ¾ to 1 cup finely chopped onions
  3. 3 medium or 2 large tomatoes OR 250 grams tomatoes OR 1 cup finely chopped tomatoes
  4. 3 to 4 medium garlic + 1 inch ginger + 1 to 2 green chilies ­ crushed to a paste in a mortar­pestle OR about 1 tablespoon ginger + garlic + green chili paste.
  5. 1 teaspoon coriander powder (ask for Dhania powder in Indian Store)
  6. ¼ to ½ teaspoon red chili powder (ask for Lal Mirch powder)
  7. ¼ teaspoon turmeric powder (Haldi powder)
  8. 1 pinch Asafoetida (Hing) ­
  9. Optional ¼ to ½ teaspoon Hot Mixed Species (Garam Masala) powder
  10. ½ teaspoon cumin seeds (Jeera)
  11. 1 teaspoon crushed Dry Fenugreek leaves (Kasuri Methi)
  12. 2 tablespoon butter + 1 tablespoon oil OR 3 tablespoon butter
  13. 2 to 3 tablespoon cream
  14. 3.5 to 4 cups water for pressure cooking
  15. 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) OR plain water for the gravy or curry
  16. Salt as required

Continue reading