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Butter Chicken Recipe A bowl of finished butter chicken, creamy and golden, garnished with fresh cilantro.

Butter Chicken Recipe

This rich and creamy Butter Chicken Recipe is a delightful, comforting Indian dish bursting with aromatic spices and velvety sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 12 hours
Total Time 12 hours 45 minutes
Servings: 4
Course: Main Dish
Cuisine: Indian
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

First Marination:
  • ½ kg 1.1 lbs boneless chicken (cut into 1-inch pieces)
  • ½ to ¾ teaspoon Kashmiri red chili powder or paprika, adjust to taste
  • ¼ to ⅓ teaspoon salt adjust to taste
  • ¾ to 1 tablespoon lemon juice freshly squeezed
Second Marination:
  • ⅓ cup Greek yogurt hung curd or thick curd, refer notes
  • ¾ tablespoon ginger garlic paste or ½ tablespoon each finely grated ginger and garlic
  • ⅛ teaspoon turmeric optional, adds color
  • ¾ to 1 teaspoon garam masala adjust to taste
  • ½ teaspoon cumin powder optional
  • 1 teaspoon coriander powder optional
  • 1 teaspoon kasuri methi optional, dried fenugreek leaves
  • ¾ to 1 tablespoon oil for marination
For Sauce:
  • 2 to 3 tablespoons butter or ghee divided
  • 2- inch cinnamon stick optional, for extra flavor
  • 2 to 4 green cardamoms optional
  • 2 to 4 cloves optional
  • 1½ cups 130 grams onions, sliced (optional, helps reduce acidity from tomatoes)
  • 600 grams 1.3 lbs fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste)
  • ¾ tablespoon ginger garlic paste or ½ tablespoon each finely grated ginger and garlic
  • 1 to 2 green chilies optional, deseeded, slit or chopped
  • 28 42 grams, ⅓ cup whole raw cashews (soaked in hot water for 15-30 minutes; substitute with ¼ to ⅓ cup heavy cream)
  • ½ cup water to blend, more if needed
  • 1 to 2 teaspoons Kashmiri chili powder adjust to taste
  • 1 to 1½ teaspoons garam masala adjust to taste
  • 1 to 1½ teaspoons coriander powder optional
  • ½ teaspoon cumin powder optional
  • ½ to ¾ teaspoon salt adjust to taste
  • 1 teaspoon sugar balances acidity
  • ½ tablespoon Kasuri methi dried fenugreek leaves
  • 1½ cups hot water to make gravy; reduce to 1 cup if omitting cashews
  • ⅓ cup 80 to 100 ml heavy cream or whipping cream (divided)
  • 2 tablespoons coriander leaves finely chopped for garnish

Method
 

  1. Marinate the chicken with lemon juice, chili powder, and salt. Let it rest for 20 minutes.
  2. Add Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala to the chicken. Mix well and refrigerate for a minimum of 30 minutes, or overnight for the best results.
    A bowl of marinated chicken pieces, coated in a flavorful mixture, ready to be cooked.
  3. Optional – If using onions, sauté in 1 tablespoon oil until golden for 7 minutes. Allow to cool.
  4. Blend tomatoes, sautéed onions, cashews, and water to a smooth puree.
    A wooden spoon adding tomato sauce to sautéed onions in a pan, preparing a flavorful base for the dish.
  5. Remove chicken from the refrigerator to bring it close to room temperature.
  6. Melt butter in a pan and add the whole spices – cinnamon, cloves, and cardamoms.
  7. When the spices start to sizzle, stir in the ginger garlic paste and green chilies. Cook on low heat for 1-2 minutes until fragrant, without burning.
  8. Turn off the heat and stir in red chili powder, garam masala, cumin, and coriander powder.
  9. Add the tomato-cashew puree to the pan. If the puree is not smooth, strain it. Stir and partially cover. Bring to a boil, then reduce the heat to low or medium and cook until thickened, stirring occasionally.
  10. Add hot water and simmer for 10 minutes, until the sauce thickens and the oil separates from the gravy. Discard the whole spices.
  11. In a griddle or pan, heat 1 tablespoon of butter or ghee and cook the chicken pieces in batches, frying for 2 minutes per side. Ensure they don’t overcook – they should still be slightly underdone.
  12. Add the chicken to the sauce and pour in additional hot water (about ½ cup) if the sauce is too thick. Cover and simmer for 5-7 minutes until tender.
    A wooden spoon stirring chicken pieces in a rich, red tomato sauce on a stove. The chicken is cooked and simmering in the sauce.
  13. Stir in salt, sugar, and kasuri methi. Taste and adjust seasoning, adding more garam masala or butter if desired.
  14. Turn off the heat and stir in the heavy cream. Garnish with chopped coriander leaves and extra cream.
    Cream being poured into a simmering tomato-based sauce, creating a creamy texture as it blends in.
  15. Serve with turmeric rice, steamed basmati rice, butter naan, or cumin rice.

Nutrition

Serving: 300gCalories: 385kcalCarbohydrates: 12gProtein: 32gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 119mgSodium: 701mgPotassium: 934mgFiber: 3gSugar: 7gVitamin A: 1940IUVitamin C: 25mgCalcium: 62mgIron: 2mg

Notes

A comforting and flavorful dish, perfect for family dinners. Serve with rice or naan for an authentic meal experience.

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