White Butter Chicken

We decided to add a little Food Fusion Twist to Butter Chicken. Try this White Butter Chicken recipe and you will fall in love with it all over again #HappyCookingToYou #FoodFusion

Sponsored by
Select Language


  • Dahi (Yogurt) whisked ¼ Cup
  • Hari mirch (Green chilli) paste2 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lemon juice 1 tbs
  • Zeera (Cumin seeds) roasted & crushed ½ tbs
  • Garam masala powder 1 tsp
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
  • Safed mirch powder (White pepper powder) ½ tsp
  • Olper’s Dairy Cream 2 tbs
  • Chicken boneless cubes 500g
  • Cooking oil 1-2 tbs
  • Piece of charcoal
  • Makhan (Butter) 1 tbs
  • Tamatar (Tomatoes) cubes 2 medium
  • Pyaz (Onion) chopped 1 large
  • Adrak (Ginger) chopped 1 inch piece
  • Lehsan (Garlic) sliced 6-7 cloves
  • Darchini (Cinnamon sticks) 2
  • Tez patta (Bay leaf) 1
  • Hari elaichi (Green cardamom) 2-3
  • Laung (Cloves) 5-6
  • Kaju (Cashew nuts) 9-10
  • Water 1 Cup or as required
  • Dahi (Yogurt) 1/3 Cup
  • Makhan (Butter) 3 tbs
  • Zeera powder (Cumin powder) 1 tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Dhania powder (Coriander powder) ½ tbs
  • Safed mirch powder (White pepper powder) ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Olper’s Dairy Cream ½ cup (room temperature)
  • Kasuri methi (Dried fenugreek leaves) 1 tsp
  • Kewra water 1-2 drops


In a bowl,add yogurt,green chilli paste,ginger garlic paste,lemon juice,cumin seeds,garam masala powder,black pepper powder,salt,coriander seeds,white pepper powder,cream & mix well.

Add chicken & mix well,cover & marinate for 30 minutes.

In a wok,add cooking oil,marinated chicken and let it cook on medium flame for 4-5 minutes then cook from all sides on until tender & dries up (8-10 minutes).

Turn off the flame & give coal smoke for 2 minutes.

In a sauce pan,add butter & let it melt.

Add tomatoes,onion,ginger,garlic,cinnamon sticks,bay leaf,green cardamom,cloves & mix well.

Add cashew nuts,water & mix well,cover & cook on low flame for 12-15 minutes.

Turn off the flame,add yogurt and blend well with the help of blender.

In the same wok,add butter & let it melt.

Place a sifter on the wok & sift tomato mixture & discard the residue then mix well & cook on low flame for 2 minutes.

Add cumin powder,black pepper powder,coriander powder,white pepper powder,salt,mix well & cook for a minute.

Turn off the flame,add cream and whisk well.

Turn on the flame and cook on low flame for 5-6 minutes.

Now add cooked chicken & mix well.

Add dried fenugreek leaves,kewra water and mix well,cover & simmer on low flame for 2-3 minutes.

Garnish with cream & serve with naan or boiled rice.

Recipe By: Seema Hanif

You May Also Like