Creamy White Butter Chicken Recipe: A Rich Mughlai-Style Delight You Must Try

Indulge in the luxurious flavors of White Butter Chicken, a smooth and creamy variation of the beloved classic butter chicken. This recipe brings together tender chicken, silky cream, aromatic whole spices, and clarified butter to create a dish that is rich yet beautifully balanced.

Unlike the traditional tomato-heavy butter chicken, this version features a delicate white gravy made from cashews, onions, and buttery goodness—perfect for special dinners or festive celebrations. Whether you’re cooking for guests or treating your family, this dish promises a restaurant-style experience right at home.

Follow this step-by-step recipe to craft a velvety curry that pairs wonderfully with naan, garlic butter roti, or steamed basmati rice. One bite, and you’ll fall in love with butter chicken all over again!

White Butter Chicken Recipe

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Difficulty: Medium

Ingredients

• 300g onions, chopped
• 100g cashews
• 1000g tomatoes
• 60g ghee
• 100g oil
• 150g fresh cream
• 12g ginger-garlic paste
• 7g garam masala
• 4g pectinex (optional)
• 8g green cardamom
• 7g kieselsol (optional)
• 2g bay leaf
• 150g butter
• 5 black cardamom pods

Method

1. Place a cheesecloth inside a conical strainer and set aside over a deep bowl.
2. Chop tomatoes and blend them with pectinex and kieselsol until smooth.
3. Pour the puree into the cheesecloth and leave it refrigerated overnight to extract clear tomato liquid.
4. Make a spice bundle by wrapping bay leaf and black & green cardamom in a clean cheesecloth.
5. Heat 30ml oil in a pan and sauté onions and cashews until soft. Cool and blend into a fine paste.
6. In a heavy-bottom pan, heat remaining oil, half the ghee, and butter, then add ginger-garlic paste and cook till golden.
7. Add onion-cashew paste and gently cook until the fat separates—avoid browning the mixture.
8. Pour in the clear tomato liquid and drop in the spice bundle. Cook until the gravy thickens.
9. Remove spice bundle, then finish with remaining ghee, butter, and cream. Simmer to desired richness and adjust seasoning.

Serve hot and enjoy the creamy, buttery aroma!