Dhaba-Style Butter Chicken
Tandoor-charred chicken simmered in a velvety tomato-butter-cream gravy, invented in Delhi-Punjab dhaba kitchens and now a national favourite.
- Prep
- 240 min
- Cook
- 45 min
- Total
- 285 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Tandoor or oven/grill
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 30 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 420 kcal
Instructions
- 1
Mix chicken with yogurt, half the ginger garlic paste, tandoori masala, and salt. Leave to marinate for at least 4 hours.
- 2
Grill or roast the chicken in a tandoor (clay oven), oven, or grill pan. Cook until charred at the edges and cooked through.
- 3
Melt butter in a pot. Fry the remaining ginger garlic paste until it smells fragrant.
- 4
Add tomato puree, chilli powder, and salt. Simmer gently until the gravy thickens and oil separates on top.
- 5
Blend the gravy until smooth if you like. Pour it back into the pot with the cashew paste.
- 6
Add the grilled chicken pieces. Simmer gently for 10-15 minutes so the chicken absorbs the sauce.
- 7
Stir in cream and crushed kasuri methi (dried fenugreek leaves). Finish with a knob of butter before serving.
Chef's tips
Charring the chicken well in a hot tandoor (clay oven) or grill gives an authentic smoky dhaba (roadside eatery) flavour. Do not skip the kasuri methi for the signature aroma.
Ingredient substitutions
- cream → cashew paste and milk for a lighter version
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Skipping the charring step, which loses that smoky clay-oven flavour.
- •Adding cream while the gravy boils rapidly, which can cause it to split.
Serving suggestions
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