Authentic Butter Chicken
This authentic butter chicken recipe delivers restaurant-quality results with tender marinated chicken in a silky, creamy tomato sauce. Perfectly spiced and wonderfully rich, this North Indian classic is surprisingly easy to make at home and sure to become a family favorite.
Equipment
- Large mixing bowl
- Grill pan or large skillet
- Large heavy-bottomed pot or Dutch oven
- Blender or immersion blender
- Fine-mesh strainer - optional
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Tongs
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs - 900g, cut into 2-inch pieces
- 1 cup plain full-fat yogurt - 240g
- 2 tablespoons lemon juice - about 1 lemon
- 2 tablespoons ginger-garlic paste - or 1 tablespoon each minced ginger and garlic
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder - or paprika for less heat
- 1 teaspoon salt
- 2 tablespoons vegetable oil
For the Butter Chicken Sauce
- 4 tablespoons butter - 60g, divided
- 1 tablespoon vegetable oil
- 2 teaspoons cumin seeds
- 1 medium onion - finely chopped (optional, though traditional recipes omit it)
- 2 tablespoons ginger-garlic paste
- 28 oz crushed tomatoes or tomato puree - 800g can
- 1 tablespoon tomato paste
- 0.33 cup raw cashews - 50g, soaked in hot water for 20 minutes
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon cayenne pepper - adjust to taste
- 1 teaspoon salt - or to taste
- 1 teaspoon sugar
- 1 cup heavy cream - 240ml
- 2 tablespoons dried fenugreek leaves - kasuri methi, crushed
- fresh cilantro - for garnish
Instructions
- Mix yogurt, lemon juice, ginger-garlic paste, spices, salt, and oil in a large bowl until smooth. Add chicken and coat thoroughly.
- Cover and refrigerate for at least 1 hour (4-8 hours or overnight is best). Remove from fridge 15-20 minutes before cooking.
- Soak cashews in very hot water for at least 20 minutes, then drain and set aside.
- Heat oil in a large skillet over medium-high heat. Cook marinated chicken pieces in batches for 3-4 minutes per side until golden. Transfer to a plate.
- In a heavy-bottomed pot, melt 2 tablespoons butter with 1 tablespoon oil. Add cumin seeds and sizzle for 30-45 seconds until fragrant.
- Add onion (if using) and cook for 8-10 minutes until golden. Add ginger-garlic paste and cook for 1-2 minutes. Stir in tomato paste and cook for 2-3 minutes.
- Add crushed tomatoes and simmer for 15-20 minutes until thickened and raw tomato taste mellows.
- Remove from heat and cool slightly. Add soaked cashews, then blend with an immersion blender until completely smooth. Strain for ultra-smooth texture if desired.
- Return pot to medium heat. Stir in garam masala, coriander, chili powder, cayenne, salt, and sugar. Cook for 2-3 minutes.
- Pour in heavy cream, stirring continuously. Crush fenugreek leaves between palms and add along with remaining 2 tablespoons butter. Stir until butter melts.
- Add cooked chicken and any accumulated juices to the sauce. Gently fold to coat. Simmer for 8-10 minutes until chicken is fully cooked and flavors meld.
- Transfer to a serving bowl, garnish with fresh cilantro, and serve immediately with basmati rice or naan.
Notes
- Don't skip the marinade time: Marinating for several hours or overnight produces significantly more tender, flavorful meat.
- Use canned tomatoes for consistency: Canned crushed tomatoes or puree provide reliable, consistent results every time.
- Blend thoroughly: The difference between good and great butter chicken often comes down to sauce texture – blend until completely smooth.
- Adjust heat to your preference: Increase cayenne for more kick, or reduce chili powder and cayenne for a milder version.
- Don't let the sauce boil vigorously: Once cream is added, keep at a gentle simmer to prevent the cream from breaking or curdling.
- Crush fenugreek leaves properly: Rubbing kasuri methi between your palms before adding releases essential oils and prevents large leaf pieces.
- Cook in batches for best sear: Overcrowding the pan creates steam instead of a sear, resulting in pale, less flavorful meat.
- Taste and adjust at the end: Always taste before serving and adjust salt, sugar, or acid to achieve perfect balance.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Flavors often deepen overnight.
- Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of water or cream if the sauce has thickened too much.