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Butter Chicken

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Butter Chicken is a beloved Indian classic featuring marinated chicken in yogurt and spices, cooked until tender and simmered in a silky sauce enriched with cream or blended cashews. The sauce delivers gentle heat and a luxuriously rich texture, perfect for serving with fluffy basmati rice or naan. This homemade version makes it simple to achieve restaurant-style flavors in your own kitchen.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds chicken thighs or breasts cut into bite-sized pieces
  • 3/4 cup plain yogurt Greek or hung curd
  • 1 whole lemon juiced
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic grated
  • 1/2 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder or paprika adjust for heat
  • 1/2 teaspoon ground turmeric powder
  • 1 teaspoon salt
For the Sauce
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil or ghee
  • 2 whole onions medium, finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 teaspoon Kashmiri chili powder or paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 tablespoon kasuri methi dried fenugreek leaves, crushed, optional
  • 14 ounces tomato puree or passata or 4–5 ripe tomatoes, blended
  • 1/2 cup cashews soaked and blended smooth (or 1/4 cup cream for nut-free)
  • 1 cup heavy cream
  • 1 tablespoon sugar or honey
  • 1 teaspoon salt adjust to taste
For Serving
  • fresh cilantro leaves for garnish
  • extra cream for garnish

Equipment

  • Large mixing bowl
  • Large pan
  • Tongs or spatula
  • Knife and cutting board
  • Blender or food processor
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine yogurt, lemon juice, grated ginger, grated garlic, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 3 hours, or overnight.
  2. After marinating, grill, broil, or pan-fry the chicken in batches until the edges are browned. The pieces do not need to be cooked through. Transfer the chicken to a plate and set aside.
  3. Melt 2 tablespoons of butter with the oil or ghee in a large pan over medium heat. Add the chopped onions and cook, stirring, until golden.
  4. Add the minced garlic, grated ginger, chili powder, cumin, coriander, and garam masala to the onions. Stir and cook for about 1 minute, until fragrant.
  5. Pour in the tomato puree and blended cashew paste (or cream if using for nut-free). Mix thoroughly and simmer for 10 minutes, stirring frequently, so the sauce thickens and deepens in color.
  6. Stir in the heavy cream, sugar or honey, kasuri methi (if using), and salt. Let the sauce cook gently for an additional 5–10 minutes until it becomes rich and silky.
  7. Add the cooked chicken pieces along with their juices to the sauce. Simmer on low heat for 10–15 minutes, until the chicken is fully cooked and tender.
  8. Mix in the remaining 1 tablespoon of butter. Taste and adjust the salt or spice if needed.
  9. Serve the butter chicken hot, garnished with fresh cilantro leaves and a drizzle of cream. Enjoy with basmati rice or naan.

Nutrition

Calories: 485kcal

Notes

Chicken thighs produce juicier results, but breasts can be used—just monitor them closely to prevent drying out. If you want a nut-free version, substitute the cashew paste with extra cream. For a smooth sauce, blend the tomato-onion mixture before adding cream and chicken. The dish can be made ahead and reheats well, often tasting even better the next day. Store leftovers in an airtight container in the refrigerator for up to four days, or freeze for up to three months. Adjust the chili powder for more or less heat as preferred.

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