How to make Koyla Butter Chicken - The smoked flavour of coal gives the classic butter chicken a delicious taste.

This recipe is by 'Chef-Saransh-Goila'

Main Ingredients : Dried Coal, Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Indian

Course : Main Course Chicken

Koyla Butter Chicken Recipe Card

Koyla Butter Chicken

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Koyla Butter Chicken checkout Koyla Butter Chicken. You can also find more Main Course Chicken recipes like Chandi Kaliyan, Chicken Laksa, Hara Masala Murgh, Chicken Chole.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Koyla Butter Chicken Recipe

  • Dried Coal dried 1 piece

  • Boneless Chicken 1/2 Kilogram

  • Butter 100 grams

  • Red chilli powder 2 teaspoons

  • Garlic paste 1 tablespoon

  • Ginger paste 2 teaspoons

  • Lemon juice 3 tablespoons

  • Salt to taste

  • Black peppercorns 8-10

  • Cloves 5-6

  • Cinnamon 3 inch sticks

  • Bay leaves 2

  • Almonds peeled 20 grams

  • Hung yogurt 3/4 cup

  • Green cardamom powder 1 teaspoon

  • Roasted cumin powder 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Tomatoes chopped 1 teaspoon

  • Onions roughly chopped 1/2 kilogram

  • Garlic cloves 10

  • Cashewnuts 50 grams

  • Dried fenugreek leaves (kasoori methi) 1 tablespoon

  • Honey 2 tablespoons

  • Ginger 20 grams

  • Kashmiri red chilli powder 2 teaspoons

  • Coriander powder 3 tablespoons

  • Milk 500 millilitres

  • Oil 2 tablespoons

  • Garlic finely chopped 50 grams

  • Red chilli powder 2 teaspoon

  • Dried fenugreek leaves (kasoori methi) roasted 1tbsp

  • Full cream 3 tbsp


Step 1

Marinate chicken with red chilli powder, garlic paste, ginger paste, lemon juice and salt. Mix well and set aside for an hour. Dry roast half the peppercorns, half the cloves, 1 inch cinnamon, 1 bay leaf and almonds till fragrant. Cool and grind into a fine powder.

Step 2

Add the ground powder to yogurt alongwith cardamom powder, cumin powder and ½ teaspoon turmeric powder. Mix well. Add yogurt mixture to chicken and mix well. Set aside for another hour.

Step 3

Place tomatoes, onions, garlic cloves, cashew nuts, kasuri methi, honey, 1 inch ginger, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon turmeric powder, salt, coriander powder, 100 grams butter in a pressure cooker.

Step 4

Take a piece of muslin cloth and place on a worktop. Place remaining bay leaf, remaining cloves, remaining peppercorns and remaining cinnamon on it and seal to make a bundle (potli).

Step 5

Add potli, 200 ml milk and 100 ml water in the cooker. Cover and pressure cook for 25-30 minutes. After 1 whistle, reduce heat and cook further. Remove from heat and rest for ½ an hour.

Step 6

Discard potli and puree the cooked ingredients into a smooth gravy. Transfer into a deep non-stick pan.

Step 7

Heat 1 tablespoon oil in another non-stick pan. Add marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.

Step 8

Add the chicken to the gravy, place the pan on heat and mix well.Add remaining milk, stir to mix and bring to a boil. Cover and simmer for 10-12 minutes. Switch off heat.

Step 9

Heat coal piece on direct heat for 10-12 minutes.

Step 10

Heat 1 tablespoon butter and remaining oil in another non-stick pan. Add chopped garlic and sauté till lightly browned.Add remaining Kashmiri red chilli powder, mix well and cook for ½ a minute.

Step 11

Add some cooked gravy in the pan and mix well. Transfer this back to the rest of the gravy, mix well and cook for another 5-10 minutes.

Step 12

Place a steel bowl in the pan with the chicken gravy. Put the heated coal piece in the bowl and add 1 tablespoon butter on it. Cover immediately and set aside for 5 minutes or till the smoky flavour gets infused into the gravy. Remove the cover and strain the coal butter into the gravy. Mix well.

Step 13

Serve immediately.