Butter Chicken Without Cream (mughlai Special Butter Chicken)

This is a mughlai delicacy chicken dish. After many experiments I have mastered this recipe without cream. Cream is something that you don't find in Indian households that easy, therefore this recipe comes handy when you have last min plans.

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Kavitha Sezhiyan's Secret Indian Recipe !

Preparation Time: 
2 hrs Marination
Cooking Time: 
20 mins


Boneless Chicken 1/2 Kg
Onions: 2 big finely chopped
Ginger garlic paste 2 Tsp
Tomato Paste: 200 gms
Chili powder : 2tsp
Coriander powder: 2 tsp
Turmeric powder: 1/4 tsp
Garam Masala: 1 Tsp
Cumin Powder : 1 Tsp
Kasoori Methi: 1 Tbsp
Milk 200 ml
Oil 2 Tbsp
Butter 1 Tsp
Cinnamon : 1/2 Stick
Green Cardamom: 2pods
Bay Leaf: 1
Salt to Taste
Curd: 1 Tbsp
Oil: 2 Tbsp
Start with marinating the chicken with curd, half of ginger garlic paste, chilli powder, turmeric powder, garam masala and salt 1/2 tsp. Leave to marinate for two hours.
In a pan add butter and oil, add whole masalas and fry for a min. Add chopped onions and salt to taste and stir till they turn pink and add ginger garlic paste fry till the raw smell goes.
Add tomato paste and fry for a minute and add all masala powders including kasoori methi one by one and fry till it leaves oil from the sides of the pan. This should take about 10 mins. Turn off the heat.
In a separate pan heat 1 tbsp oil and add marinated chicken, stir for a while till it gets cooked. Add the cooked chicken to the gravy. Finally add milk and stir till it becomes nice and thick.
Garnish with chopped coriander and serve hot with naaan, rice or rotis.