Name: Easter Brunch Special: ~One-Pot Butter Chicken~ For Easy Party Hosting
Total time: 60 min
Yield: 1
Cuisine: Indian
Ingredients: 1 kg Chicken (boneless, cut into medium pieces); 200 g Yoghurt; 2 tbsp Ginger-garlic paste; 1.5 tsp Red chilli powder; ½ tsp Turmeric; 1 tsp Garam masala; to taste Salt; 1 tbsp Lemon juice; 3 tbsp Butter (For the gravy); 1 tbsp Oil; 2 medium Onions, finely chopped; 400 g Tomato puree; 50 g Cashews (soaked); 1–1.5 tsp Kashmiri red chilli powder; 1–2 tsp Sugar; 150 ml Fresh cream; 1 tbsp Kasuri methi (crushed); to taste Salt; 1–1.5 cups Water

Question 1

Where did butter chicken originate?

Accepted Answer

There are many origin stories, but most reports point to the dish originating in Delhi in the 1950s, at the Moti Mahal restaurant. The dish was invented to repurpose leftover tandoori chicken.

Question 2

Is butter chicken sweet or spicy?

Accepted Answer

Butter chicken is mildly spiced with a slightly sweet, creamy flavour profile. It’s designed to be balanced—not very spicy—combining gentle heat, buttery richness, and a hint of sweetness from sugar or cream.

Question 3

How many calories are in butter chicken?

Accepted Answer

A typical serving of butter chicken (about 1 cup) contains roughly 450–600 calories, depending on the amount of butter and cream used. Restaurant versions tend to be higher in calories due to extra fat. For a lighter version, you can reduce the butter, use less cream, or replace some of it with milk or cashew paste.

Question 4

What is butter chicken gravy made of?

Accepted Answer

Butter chicken gravy is a tomato-based curry. Butter, cream, and spices like garam masala and kasuri methi are added for texture, flavour, and aroma.