Chef’s Corner

Monica Singh

Monica Singh

Photos courtesy of Monica Singh

“Butter Chicken is a popular, rich, and flavorful dish from India that is a staple in restaurants and homes all over the world.” 

Butter Chicken

Course: Lunch, Dinner 
Cuisine: Indian 
Prep Time: 20 minutes 
Cook Time: 40 minutes  
Total Time: 1 hour 
Serving Size: 3-4 people


  • 2 pounds of boneless chicken

For the Marinade

  • 1/2 cup of yogurt  
  • 1/2 tsp of turmeric powder 
  • 1 tsp of salt 
  • 1 tsp of garam masala 
  • 1 tsp of Kashmiri red chili 
  • 1 tbsp of grated garlic 
  • 1 tbsp of grated ginger  
  • 2 tbsp of oil 
  • 2 tbsp of lemon juice  
  • 3 tbsp of ghee 
  • 1/2 tsp of cardamom powder 
  • 1/2 blade of mace 
  • 20-25 unsalted cashews 
  • 1 tbsp of grated ginger  
  • 1 tbsp of grated garlic 
  • 3/4 cup of chopped onions 
  • 4 cups of chopped tomatoes  
  • 1 tsp of salt 
  • 3 tbsp of butter 
  • 2 green chilis (de-seeded) 
  • 1 tbsp of sliced ginger  
  • Heavy cream to drizzle 
  • 1 tsp of Kasuri methi 
  • Honey to taste (optional)


  1. Cut 2 pounds of boneless chicken into small square-like pieces. Keep aside while you make the marinade.  
  2. For the marinade combine the following in a large bowl:  1/2 cup of yogurt, 1/2 teaspoon of turmeric powder, 1 teaspoon each of salt, garam masala, Kashmiri red chili, 1 tablespoon of ginger and garlic each, 2 tablespoons of oil, and 2 tablespoons of lemon juice. Then mix the spices together and add the chicken.  
  3. Cover and store the bowl in the refrigerator for at least an hour; I prefer to keep mine marinated overnight. 
  4. When ready, place the chicken pieces on a baking sheet and broil on low for about 12 – 15 minutes. Next, flip the chicken pieces and broil on low for another 5-8 minutes (or till the chicken is cooked). 
  5. While the chicken broils, let’s make the butter chicken curry! Add 3 tablespoons of ghee to a pan.
  6. Then, add 1/2 teaspoon of cardamom powder, 1/2 blade of mace, a handful of cashews, and 1 tablespoon of grated ginger and garlic each. Stir. 
  7. Mix together and add 3/4 cup of onions. Stir. Now add 4 cups of tomatoes and 1 tsp of salt. Cook this for about 5 minutes. Next, cover and cook for about 12 minutes. 
  8. Then, add 1 teaspoon of Kashmiri red chili and cook for 2 more minutes. Switch off the heat and blend this mixture – I use a blender. Blend till it’s a smooth paste. Then in the same pan, add 3 tablespoons of butter, 2 green chilis, and 1 tablespoon of finely sliced ginger. 
  9. Stir for a minute and then add the butter chicken curry. Finally, add the chicken. Mix well and drizzle some heavy cream along with 1 teaspoon of Kasuri methi. After mixing this together, switch off the heat and optionally add some honey. And that’s it! My family loves this with garlic naan. You can also enjoy this dish with rice. 

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