Serves 6
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Butter chicken has always been a favourite among many, but it isn’t usually a go-to food when taking health into consideration. Chef Manjunath Mural from Song of India, however, tweaked the recipe so you can have it without so much guilt — all while retaining its taste, if not added with more! Here, he takes us through his succulent recipe for juicy marinated morsels of chicken smothered with a creamy, spicy and flavourful gravy. Perfect with rice for your Deepavali festivities or a memorable family dinner.


Watch the video guide below:


  • 200 g chicken breast, cut into 2-inch pieces
  • 2 tbsps olive oil
  • 2 tsps ginger garlic paste
  • ½ litre tomato puree
  • 2 tsps chilli powder
  • 1 tsp fenugreek seeds
  • 2 tbsps honey
  • 2 tbsps salt
  • 1 tsp garam masala
  • 100 ml cream
  • 3 tsps butter
  • Orange/red food colouring
  • 1 sprig kasuri methi (fenugreek)
  • 1 coriander leaf, for garnish
  • Rice, to serve


  • 500 g yoghurt
  • 2 cups grated cheddar cheese
  • 2 tsps cumin powder
  • 2 tsps coriander powder
  • 1 tsp garam masala
  • 4 tsps chilli powder
  • Salt, to taste
  • 3 tsps ginger garlic paste
  • 4 tsps red food colouring
  • 2 tbsps mustard oil

Add the MARINATE ingredients into a mixing bowl. Blend well using a whisk.


Mix chicken pieces into marinate mix. Set chicken aside for 1 to 2 hours, or preferably overnight.


Place marinated chicken pieces onto a baking tray. Bake at 180 C for 20 to 25 mins.


Heat up a pan and add olive oil. Fry ginger garlic paste, then add in tomato puree and chilli powder.


Rub 1 sprig of kasuri methi between both palms, then add it in.


Add in honey. Stir for 5 to 10 mins on medium heat. Add salt to taste.


Add garam masala, orange of red food colouring, cream and butter.


Add baked chicken into gravy.


Cook for 8 to 10 minutes on medium heat.


Serve with saffron pulao (basmati rice seasoned with saffron).

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