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A close-up of a dish of butter chicken garnished with fresh cilantro and a swirl of cream, served in a black bowl. A side of naan bread, adorned with herbs and garlic, is partially visible to the left of the bowl on a wooden surface.
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5 from 1 vote

Butter Chicken Recipe

Prep Time1 hour
WORK TIME20 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 yields

Ingredients

For the chicken marinate:

  • 1 lb. Chicken thighs or breasts boneless and skinless, cut into small pieces
  • 1 tablespoon Grated garlic
  • 1 tablespoon Grated ginger
  • 100 g Plain yogurt
  • 1 tablespoon Lemon juice
  • Salt to taste
  • 1 teaspoon kashmiri Chili powder
  • ½ teaspoon Cumin
  • 1 teaspoon Garam masala
  • 2 tablespoons oil for frying

for the sauce:

  • 1 tablespoon Oil
  • 5 tablespoon Butter divided
  • 1 large Onion chopped
  • 3 Tomatoes Large, chopped
  • 1 tablespoon Garlic paste grated garlic
  • 1 teaspoon Garam masala
  • ⅓ cup Cashew nuts
  • 1½ teaspoons kashmiri Chili powder
  • Salt to taste
  • 2 tablespoons Sugar
  • ¼ teaspoon Cumin
  • 1 cup Water
  • 1 tablespoon Vinegar
  • ⅓ cup Cream
  • Coriander
  • Naan bread for serving
US Customary - Metric

Instructions

  • DIRECTIONS
    1. In a large bowl, season the chicken with salt, chili powder, cumin, grated garlic and grated ginger. Let sit in the fridge for 20-30 minutes to marinate.
    2. In a large pan heat oil, add the chicken and fry for 5-6 minutes, until cooked. Remove from the pan and set aside.
    3. In the same pan, melt 2 tablespoons of butter. sauté chopped onion for 4-5 minutes. Add chopped tomatoes, cashew nuts and water. Season with garlic paste, salt, chili powder, garam masala, cumin, sugar and vinegar. Simmer over low-medium heat for 15-20 minutes.
    4. Blend the sauce with a hand blender or in a food processor (with the lid open) until smooth. Strain through a sieve. Pour back to the pan.
    5. To the sauce add the remaining butter, cream and cooked chicken pieces. (if you have, add kasoori methi). Cook for 5-7 minutes. Garnish with fresh coriander leaves and fresh cream.
    6. Serve with naan bread or rice.

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