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Butter Chicken

An approachable home recipe for traditional Indian butter chicken, featuring tender, charred chicken pieces simmered in a silky, spiced tomato-butter sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chicken Marination Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 600 g boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt whisked until smooth
  • 1 tbsp ginger-garlic paste freshly prepared or store-bought
  • 1 tbsp Kashmiri chili powder for color and mild heat
  • 1/2 tsp garam masala ground spice mix
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt to season
  • 1 tbsp mustard oil or any neutral cooking oil
Makhani Gravy Base
  • 2 tbsp butter unsalted
  • 1 tbsp neutral cooking oil to prevent butter from burning
  • 1 medium red onion roughly chopped
  • 4 large ripe tomatoes roughly chopped
  • 1 tbsp ginger-garlic paste for aromatics
  • 10 whole raw cashew nuts soaked in warm water for 10 minutes
  • 1 tsp Kashmiri chili powder for color
  • 1/2 tsp garam masala ground spice mix
  • 1/2 tsp sugar to balance tomato acidity
  • 1/2 tsp salt adjust to taste
  • 1/2 cup water for simmering
Finishing the Sauce
  • 2 tbsp butter unsalted, cold
  • 1/4 cup heavy cream double cream or whipping cream
  • 1 tbsp kasuri methi dried fenugreek leaves
  • 1 tbsp fresh coriander leaves finely chopped, optional garnish

Equipment

  • 1 Large Skillet or Kadai Used for searing the chicken and simmering the gravy.
  • 1 High-Speed Blender Essential for processing the tomato-cashew mixture into a smooth sauce.

Method
 

  1. In a large mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, salt, and mustard oil. Mix thoroughly to coat each piece. Cover the bowl and refrigerate for at least 60 minutes.
  2. Heat 1 tablespoon of neutral oil in your large skillet over high heat. Add the marinated chicken pieces in a single layer, shaking off excess marinade. Cook for 3 to 4 minutes on each side until charred dark spots appear. Remove the chicken onto a plate and set aside. (The chicken does not need to be fully cooked through at this stage).
  3. Melt 2 tablespoons of butter with 1 tablespoon of oil in the same skillet over medium heat. Add the chopped onion and cook for about 3 minutes until soft. Stir in the ginger-garlic paste and cook for 1 minute. Add the chopped tomatoes, soaked cashews, Kashmiri chili powder, garam masala, sugar, salt, and water. Stir well, cover, and simmer over low-medium heat for 10 minutes until the tomatoes break down completely.
  4. Remove the tomato mixture from the heat and allow it to cool slightly. Transfer the mixture to a blender and process until completely smooth. For an extra velvety texture, press the blended sauce through a fine-mesh strainer back into the skillet.
  5. Bring the smooth gravy to a gentle simmer over medium-low heat. Return the seared chicken and any plate juices back into the skillet. Cover and simmer gently for 5 to 7 minutes until the chicken is tender and reaches an internal temperature of 74°C / 165°F at the thickest part.
  6. Reduce the heat to low. Stir in the heavy cream and cold butter until melted and fully incorporated. Rub the kasuri methi between your palms and sprinkle it into the gravy. Stir gently and cook for 1 minute without letting the sauce boil. Garnish with chopped coriander leaves if using, and serve.

Notes

Use boneless chicken thighs instead of chicken breast for a juicier texture that does not dry out during searing.
To obtain a deeper smokiness without a grill, you can perform the 'dungar' method by placing a small heated charcoal piece in a small bowl inside the covered curry pot with a drop of ghee for 2 minutes.