Butter Chicken Curry From Indo Base Recipe

Name: Butter Chicken Curry From Indo Base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g boneless chicken; 2 tablespoons butter; 2 teaspoons lemon juice; 1/4 cup plain yogurt; 1/2 cup cream; 2 tablespoons peanut oil; 1 white onion (chopped); 1 cup tomato puree; 1 1/4 teaspoons cayenne pepper; 1 pinch salt; 1 teaspoon chili powder; 1 teaspoon cumin (Ground); 1 bay leaf; 1 pinch black pepper; 1 tablespoon ginger-garlic paste; 1 tablespoon cornstarch; 2 teaspoons garam masala; water, as required

Servings: persons

450 g boneless chicken
2 tablespoons butter
2 teaspoons lemon juice
1/4 cup plain yogurt
1/2 cup cream
2 tablespoons peanut oil
1 white onion (chopped)
1 cup tomato puree
1 1/4 teaspoons cayenne pepper
1 pinch salt
1 teaspoon chili powder
1 teaspoon cumin (Ground)
1 bay leaf
1 pinch black pepper
1 tablespoon ginger-garlic paste
1 tablespoon cornstarch
2 teaspoons garam masala
water, as required

1
Heat 1 tbsp peanut oil in a large saucepan over medium heat.
2
Saute white onion until it becomes soft and translucent.
3
Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
4
Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.
5
Add cream and yoghurt into the same pan and mix them well.
6
Reduce heat to low and cook sauce for 10 minutes.
7
Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
8
Heat oil (1tbsp) in a large heavy frying pan over medium heat.
9
Cut the Chicken to bite-size pieces and wash it well.
10
Cook chicken pieces until it gets slightly brown (for about 10 minutes).
11
Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.
12
Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).
13
Now pour the rest of the sauce into the chicken.
14
Mix cornstarch and water well. Put this mixture into the chicken.
15
Cook chicken for 5-10 minutes, or until thickened.
16
Butter Chicken is ready to serve.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 450 g boneless chicken, 2 tablespoons butter, 2 teaspoons lemon juice, 1/4 cup plain yogurt, and more.

Yes, Butter Chicken Curry From Indo Base falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Chicken Curry From Indo Base

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions