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–+ servings

Butter Chicken

This authentic Butter Chicken recipe boasts a rich, creamy, and subtly sweet tomato-based sauce that captures the true flavors of this iconic Indian dish.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Punjabi
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb boneless chicken pieces Thoroughly pat dry
  • 2 tbsp lemon juice
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp salt
  • 1 cup Greek yogurt Use thick yogurt for marinating
  • 1 tbsp kasuri methi Dried fenugreek leaves
  • 2 tbsp oil For marinade
  • 1/2 tsp turmeric
  • 1 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
For the Sauce
  • 2 medium tomatoes Ripe and sweet, or canned crushed tomatoes
  • 1/4 cup cashews For sauce thickness
  • 1 tbsp butter For the sauce
  • 1 stick cinnamon Whole spice
  • 4 pieces green cardamoms Whole spice
  • 4 pieces cloves Whole spice
  • 1 tbsp ginger garlic paste
  • 2 medium green chilies Adjust for spice level
  • 1 tbsp red chili powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 1/2 cups water Hot water for sauce
  • 1/2 cup heavy cream For finishing the sauce
  • 1 tbsp sugar Adjust for acidity

Method
 

Marinate the Chicken
  1. Pat the boneless chicken pieces dry.
  2. In a bowl, combine chicken with lemon juice, Kashmiri red chili powder, and salt. Mix to coat and let it rest for 20 minutes.
  3. Add Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala. Mix thoroughly and marinate for at least 30 minutes or ideally overnight.
Prepare the Sauce Base
  1. If using onions, sauté them in oil until golden for about 7 minutes. Allow to cool.
  2. Blended sautéed onions (if used), fresh tomatoes, cashews, and water until smooth. Strain through a fine-mesh sieve for a silky texture.
Cook the Butter Chicken Gravy
  1. Melt butter in a pan and add whole spices. Sizzle until fragrant.
  2. Stir in ginger garlic paste and green chilies. Fry for 1-2 minutes.
  3. Add ground spices and pour in the strained tomato-cashew puree. Stir, cover partially, and boil. Reduce heat and simmer until thickened.
  4. Add hot water and simmer for another 10 minutes.
Cook the Chicken
  1. Heat a griddle with butter or ghee over medium-high heat.
  2. Fry marinated chicken in batches, about 2 minutes per side until browned.
Combine and Finish
  1. Add cooked chicken to the gravy. Simmer for 5-7 minutes.
  2. Stir in salt, sugar, kasuri methi, heavy cream, and adjust seasonings.
  3. Garnish with chopped coriander and extra cream if desired before serving.

Nutrition

Serving: 1Calories: 385kcalCarbohydrates: 12gProtein: 32gFat: 23gSaturated Fat: 10gFiber: 3gSugar: 7g

Notes

Ensure to use thick yogurt and fresh ingredients for the best results. Marination is key for tenderness.

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