Butter Chicken (Printable Version)
Tender chicken in rich spiced tomato-butter sauce with velvety texture and vibrant Indian flavors.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1 1/2 tablespoons lemon juice
04 - 1 tablespoon ginger paste
05 - 1 tablespoon garlic paste
06 - 1 1/2 teaspoons ground cumin
07 - 1 1/2 teaspoons ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon chili powder
10 - 3/4 teaspoon salt
→ Sauce
11 - 3 tablespoons unsalted butter
12 - 1 tablespoon neutral oil
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tablespoon ginger paste
16 - 14 ounces canned crushed tomatoes
17 - 1 1/2 teaspoons ground cumin
18 - 1 1/2 teaspoons ground coriander
19 - 1 1/2 teaspoons paprika
20 - 1 teaspoon garam masala
21 - 1 teaspoon sugar
22 - 1/2 teaspoon chili powder
23 - 1/2 cup heavy cream
24 - 1 teaspoon kasuri methi (dried fenugreek leaves)
25 - Salt, to taste
26 - Fresh cilantro, chopped, for garnish
# How To Make It:
01 - Combine all marinade ingredients in a large bowl and mix thoroughly. Add chicken pieces, ensuring even coating. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven broiler or grill pan to high heat. Arrange marinated chicken on a foil-lined tray or skewers. Grill for 8–10 minutes, turning once, until lightly charred and cooked through. Remove and set aside.
03 - Heat butter and oil in a large skillet over medium heat. Sauté onions for 5–6 minutes until golden brown. Add minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer for 10–12 minutes, stirring occasionally, until sauce thickens and oil begins to separate on the surface.
05 - Transfer sauce to a blender and process until completely smooth, or use an immersion blender directly in the pan. Return smooth sauce to the skillet.
06 - Add grilled chicken pieces to the sauce. Stir in cream and kasuri methi. Simmer gently over low heat for 8–10 minutes until flavors meld together and chicken becomes tender. Adjust seasoning with salt as needed.
07 - Sprinkle generously with chopped fresh cilantro. Serve piping hot accompanied by basmati rice or warm naan bread.
# Expert Advice:
01 -
- The sauce becomes impossibly velvety without any fancy techniques
- Marinating the chicken first makes it so tender it practically falls apart
02 -
- Blending hot sauce requires caution so either let it cool slightly or vent your blender carefully
- The kasuri methi is worth finding at an Indian grocery because it adds an irreplaceable depth
03 -
- Skim any excess oil off the top before serving for a lighter dish
- Crush kasuri methi between your palms before adding to release its oils