Authentic Old Delhi-Style Butter Chicken Recipe You Can Make at Home
If you’ve ever wandered the bustling streets of Old Delhi, chances are you’ve been tempted by the rich aroma of butter chicken wafting from local eateries. This iconic dish, known for its velvety tomato-based gravy, tender tandoori chicken, and a perfect balance of spices and cream, is a true celebration of North Indian cuisine. With this recipe, you can bring that same legendary flavor into your own kitchen—no need to travel halfway across the world.
Our Old Delhi-style butter chicken recipe begins with marinating the chicken in yogurt, lemon juice, and freshly ground spices like garam masala, cumin, and Kashmiri red chili powder. After a slow roast or grill for that smoky tandoori flavor, the chicken is simmered in a buttery tomato sauce enriched with cream, fenugreek leaves (kasuri methi), and a touch of honey for balance. Serve it with hot naan or fragrant basmati rice for a deeply satisfying meal that captures the soul of Indian street food culture.
Step-by-Step Guide to Making Classic Old Delhi Butter Chicken at Home
Making Old Delhi-style butter chicken might sound intimidating, but with a few simple ingredients and the right techniques, it’s completely achievable for any home cook. The secret lies in preparing the chicken and the sauce separately before combining them for that restaurant-style depth and complexity. This step-by-step recipe walks you through the process of marinating, roasting, and simmering to recreate the authentic taste.
Start with a flavorful marinade that infuses the chicken with warmth and spice, then grill or broil until slightly charred. The sauce is where the magic happens slow-cooked tomatoes blended with garlic, ginger, butter, and cream until smooth and luxurious. A final sprinkle of dried fenugreek adds the signature Delhi flavor. This dish is perfect for dinner parties or a cozy night in, and once you try it, it might just become your new favorite comfort food.
Old Delhi-style butter chicken Recipe
6
servings30
minutes80
minutes550 - 650
kcalIngredients
800g boneless and skinless chicken thighs, cut into bite-sized pieces
coriander leaves, finely sliced red onion, sliced green or red chilli, naan bread or basmati rice, and
chutney, to serve120g Greek yogurt
thumb-sized piece ginger, grated
4-5 garlic cloves, crushed
1 tbsp vegetable oil
1 lemon, juiced
3 tsp mild chilli powder
1 tsp ground cumin
½ tsp garam masala
½ tsp turmeric
1kg ripe vine or plum tomatoes
thumb-sized piece ginger, peeled, half grated and half finely chopped
4 garlic cloves, crushed
4 green cardamom pods
2 cloves
1 bay leaf
1-2 tsp chilli powder
80g butter, diced
2 green chillies, cut lengthways
75ml single cream, plus a drizzle to serve
5-6 dried fenugreek leaves, crushed between your fingers (optional)
1 tsp garam masala
1 tbsp sugar
3 tbsp ghee (see below) or butter (optional)
2 tsp black mustard seeds (optional)
1 dried whole Kashmiri chili (optional)
6-8 dried curry leaves (optional)
Directions
Mix all of the marinade ingredients together in a large mixing bowl with 1½ tsp salt. Add the chicken pieces and mix together until well-coated, then cover the bowl and chill for 1 hr or overnight in the fridge.Break in the eggs and whisk lightly. Season to taste.
Heat the oven to 240C/220C fan/gas 9. Transfer the chicken pieces to a large baking tray (discard any remaining marinade), and cook for 10-15 mins. Turn the pieces after 10 mins so they colour evenly on both sides. The chicken doesn’t need to be completely cooked through at this point as it will cook for a few more mins in the sauce.
Meanwhile, for the sauce, slice the tomatoes in half and put in a large pan in a single layer with 125ml water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer, covered, until the tomatoes have completely disintegrated, about 20-25 mins. Remove the whole spices and blend the tomato mixture with a stick blender, then pass it through a sieve to make a smooth purée. Return to a clean pan, add the chilli powder and simmer for 12-15 mins. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and any of the reserved roasting juices from the tray.
Slowly stir in the butter, a couple of pieces at a time, and simmer for 6-8 mins until the chicken is cooked through. Add the chopped ginger, green chillies and cream, then simmer for a min or two longer, taking care that the sauce doesn’t split. Stir in 1 tsp salt, fenugreek leaves, if using, and the garam masala, then check the seasoning, adjust if necessary, then add the sugar. In a separate pan, warm all the ingredients for the spiced butter, if using, until the seeds start to pop (see below). Spoon over the curry, scatter with the coriander, onion, chilli, and a drizzle more cream, if using. Serve with naan, pilau rice and chutney.
