Close Button



Cooking Time

Preparation Time : 120

Cook Time : 60

Total Time : 180


Serves 4

  • For marination : Chicken- 500 gm

  • Salt - 1tsp

  • Ginger-garlic paste - 1tsp

  • Yogurt - 3/4 tablespoon

  • Lemon juice - 2 tsp

  • Pepper-1/2 tsp

  • Garam masala - 1/2 tsp

  • Jeera powder- 1/2 tsp

  • Kashmiri mirch -1/2 tsp

  • Grill Rack- 1

  • For gravy : 3/4 medium sized onions (fine paste )

  • Tomato - 1 large ripe (fine paste)

  • Ginger-garlic paste - 2 tsp

  • Oil - 2/3 tblsp

  • Butter - 6/7 tblspn melted

  • Jeera powder - 2 tsp

  • Pepper powder- 1/2 tsp

  • Turmeric powder- 1/4 tsp

  • Whole spices - 2/3 cloves , 1 cinnamon stick, 2 green cardamom pods , 1 bay leave

  • Cream - 3/4 of the Amul pack

  • Sugar - 1 tsp

  • Salt - 2 tspn


  • 01

    Marinate the chicken with all the ingredients listed under marination and cover the bowl with a cling film n fridge it overnight for better results or a minimum of 1-2 hours complusory. In a non stick pan put 2/3 tablespoon of oil n about 3/4 tblspn of butter. When the oil and butter gets a bit heated up then add the whole spices and  sugar and fry them for about a min  so that you can get the aroma from the spices and till the sugar caramelizes.  Add the onion paste , salt (as per your taste ) , turmeric powder and fry for about 10 mins or so then add in the tomato paste and ginger garlic paste ( you can also use green chilli or kashmiri mirch if you want ) . After this add all the spices n cover it and let it simmer for sometime or till the oil separates. In the meanwhile cook the chicken in a pan with a bit of butter in low heat . When the chicken is cooked then brush the rack with oil and put above and heat it for a  min or so . Put 3/4 chicken pieces once at a time n let it get smoked n brush oil on the pieces so that they dont dry up. Turn the pieces with the help of tongs. You will be able to smell the nice smoky aroma from the chicken. Keep aside when done. After the oil separates from the gravy add the chicken pieces fry for like a min or two in the gravy so that the chicken pieces are coated well then add water as per the gravy u want. Check your salt. Now cover n cook for around 15 -20 mins in low heat or till the chicken are soft . When the gravy is a bit thicker pour in the amul cream and mix it well.  Cook for another 3-5 mins  and your  gravy at this point turns to be a bit lighter in colour then previous and its done. Turn off the heat and put a bit of more butter n let it melt itself. Serve your smoked butter chicken with plain rice.. ENJOY 



Please Login to comment

Link copied