Butter Chicken Recipe

Butter Chicken – Delhi’s gift to the world. Born in bustling kitchens of Delhi, Butter Chicken is an indulgent harmony of smoky tandoor-grilled chicken baked in luscious, spiced tomato cream sauce. Its silken texture and gentle sweetness are lifted by a whisper of a perfect masala blend and no one does it better than Johnny Loyal, who made a name in London by never compromising on ‘Desi Swad’.

Preparation

Marinate the Chicken

  • In a large bowl, mix boneless chicken pieces with yogurt, lemon juice, ginger garlic paste, salt and Johnny’s Butter Chicken Masala.
  • Mix thoroughly and marinate for at least 1-2 hours.

Cook the Chicken

  • Grill or roast the marinated chicken on a pan or in an oven/tandoor until cooked and slightly charred.
  • Set aside. This char adds the signature smoky tandoori flavour you experience in many Indian restaurants.

Make the Grill

  • In a heavy-bottomed pan, heat adequate amount of butter, add the tomato puree and cook on medium flame for 10 mins until thickens and darkens slightly.
  • Add Johnny’s Butter Chicken Masala, salt, little sugar/honey and mix well
  • Add grilled/cooked chicken pieces and stir to coat.

Add Cream

  • Pour in the fresh cream and simmer gently for 5 mins.
  • Crush Kasoori Methi between your palms and sprinkle it in.
  • Adjust salt, sweetness, or cream as needed.
  • Add a small knob of butter just before serving for that silky shine

Johnny’s Tip

“Don’t rush the tomatoes. Slow cooking them unlocks the natural sweetness and colour. And don’t overcook the cream, it should hug the chicken not drown it. Let the flame be low and the flavour be loud.”

You may have Johnny’s Butter Chicken Masala directly from here also.