This butter chicken recipe combines yogurt-marinated chicken thighs with a silky tomato-cashew sauce finished with butter and heavy cream. The chicken can marinate ahead, leaving the grill-pan cooking and sauce preparation for later.
Why You'll Love My Butter Chicken
- Juicy grilled chicken: Greek yogurt and lemon season the thighs before the grill pan adds lightly charred edges.
- Silky tomato-cashew sauce: Raw cashews give the blended tomato sauce body without requiring a large amount of cream.
- Layered warm spices: Garam masala, cumin, coriander, turmeric, chilies, and fenugreek build flavor at different stages.
- Make-ahead marinade: The chicken can marinate for two hours or overnight, allowing the first stage to be prepared early.
I often passed a small corner restaurant during evening walks, smelling grilled chicken and warm spices before reaching the door. Butter chicken seemed to arrive at nearly every table, which made the dish feel closely tied to those evenings. That memory still shapes how I serve this creamy curry at home. Like my chicken katsu curry or chicken Alfredo pasta, it brings familiar comfort to dinner.
I enjoy how the flavors slowly come together as each layer is cooked separately. The yogurt marinade seasons the chicken before it reaches the hot grill pan. Grilling creates charred edges, which contrast with the smooth tomato-cashew sauce. This sauce differs from my creamy coconut chicken curry because tomatoes and raw cashews create its richness. Butter and heavy cream round out the spices without overwhelming the chicken.
Key Ingredients in Butter Chicken
These ingredients build the contrast between juicy grilled chicken and the smooth, warmly spiced sauce.
- Chicken thighs and yogurt: I use thighs because they stay juicy, while yogurt and lemon help the seasoning coat the chicken before grilling.
- Tomatoes and raw cashews: For me, blending them together gives the sauce body and a silky texture without relying on much cream.
- Warm spices and fenugreek: I add garam masala, cumin, coriander, turmeric, chilies, and fenugreek in layers for warmth and fragrance.
- Butter and heavy cream: I stir them in near the end because they round out the spices and create a smooth finish.
How to Make Butter Chicken
The complete measurements are in the recipe card, but the method follows these four stages.
1. Marinate the chicken: Mix the marinade ingredients, coat the chicken thoroughly, then cover and refrigerate for at least two hours or overnight.
2. Grill the chicken: Cook the marinated chicken in a lightly greased grill pan over medium-high heat until charred and safely cooked through.
3. Build and blend the sauce: Sauté the onions, cumin seeds, ginger, garlic, and chilies. Add the spices, tomatoes, raw cashews, cilantro, and butter, then cover and simmer. Blend with the water until smooth.
4. Finish the butter chicken: Return the sauce to the pan with the sugar and cilantro. Add the grilled chicken, then finish with garam masala, fenugreek, butter, and heavy cream.
Helpful Swaps
- Make it milder: Reduce the fresh and dried chilies, or replace part of the red chili powder with paprika.
- Add more creaminess: Stir in a little extra heavy cream at the end for a softer, richer sauce.
- Use chicken breast: Boneless, skinless chicken breast can replace the thighs, although thighs remain juicier during grilling.
Tips for the Best Butter Chicken
- Give the onions time: Cook them until softened and beginning to color so their sweetness deepens the sauce instead of tasting sharp.
- Marinate ahead: The two-hour rest seasons the thighs before grilling, while the overnight option moves most preparation to the previous day.
- Bloom the spices briefly: Cooking the ground spices before adding the tomatoes removes their raw edge and distributes them through the sauce.
- Choose raw cashews: Their mild flavor adds body without introducing a roasted taste that could compete with the tomatoes and spices.
Storage and Reheating
I keep leftover butter chicken in an airtight container in the refrigerator for up to four days. I reheat it gently over low heat, adding a small splash of water or heavy cream if the sauce becomes too thick.
What to Serve With Butter Chicken
I like serving butter chicken with fluffy basmati rice or warm naan, which soak up the tomato-cashew sauce. My marinated tomato salad adds a cool, fresh contrast alongside the rich curry.
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Recipe
Butter Chicken Recipe
Ingredients
For the Marinade
- 500 g boneless, skinless chicken thighs
- ½ teaspoon garam masala
- ½ tablespoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon red chili powder
- ¼ teaspoon ground turmeric
- 1½ teaspoons salt
- ½ teaspoon dried fenugreek leaves - optional
- 1 tablespoon ginger-garlic paste
- 2 tablespoons Greek yogurt
- 1 tablespoon vegetable oil
- 1 tablespoon fresh mint - finely chopped
- 1 tablespoon fresh cilantro - finely chopped
- 1 tablespoon lemon juice
- Vegetable oil - as needed for the grill pan
For the Butter Chicken Sauce
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- 2 medium white onions - chopped
- 2.5 cm piece fresh ginger - chopped
- 8 garlic cloves - minced
- 3 green chilies
- 1 teaspoon salt
- ¼ teaspoon ground turmeric
- 1 tablespoon red chili powder
- ½ tablespoon ground coriander
- ½ teaspoon dried fenugreek leaves - optional
- 3 dried red chilies - optional
- 500 g tomatoes - chopped
- 50 g raw cashews
- 1 small bunch fresh cilantro - chopped
- 1 tablespoon butter
- 100 ml water
For the Final Assembly
- ½ teaspoon sugar
- Fresh cilantro leaves - chopped
- ½ teaspoon garam masala
- ½ teaspoon dried fenugreek leaves - optional
- 2 tablespoons butter
- 2 teaspoons heavy cream
Instructions
- On a large plate, mix ½ teaspoon garam masala, ½ tablespoon ground coriander, ½ teaspoon ground cumin, 1 tablespoon red chili powder, ¼ teaspoon ground turmeric, 1½ teaspoons salt, ½ teaspoon dried fenugreek leaves, if using, 1 tablespoon ginger-garlic paste, 2 tablespoons Greek yogurt, and 1 tablespoon vegetable oil until evenly combined.
- Cut 500 g boneless, skinless chicken thighs into pieces. Add them to the marinade with 1 tablespoon fresh mint, 1 tablespoon fresh cilantro, and 1 tablespoon lemon juice. to the marinade paste. Coat well, cover, and refrigerate for at least 2 hours or overnight.
- Lightly grease a grill pan with vegetable oil and heat it over medium-high heat. Cook the chicken for about 8-10 minutes, turning as needed, until lightly charred, cooked through, and the thickest pieces reach 74 °C. Transfer the chicken to a plate.
- Heat 1 tablespoon vegetable oil in a pan over medium heat. Add ½ teaspoon cumin seeds and 2 medium white onions sauté for 3-4 minutes. Add the 2.5 cm piece fresh ginger, 8 garlic cloves, minced, and 3 green chilies. Cook for 2-3 minutes until fragrant.
- Add 1 teaspoon salt, ¼ teaspoon ground turmeric, 1 tablespoon red chili powder, ½ tablespoon ground coriander, ½ teaspoon dried fenugreek leaves, if using, and 3 dried red chilies, if using. Stir for 2 minutes. Add 500 g tomatoes, 50 g raw cashews, 1 small bunch fresh cilantro, chopped, and 1 tablespoon butter. Mix well, cover, and cook for 10-15 minutes, stirring occasionally.
- Transfer the tomato mixture to a blender, add 100 ml water, and blend for 1 full minute, or until completely smooth.
- Pour the sauce back into the pan. Stir in ½ teaspoon sugar and the chopped fresh cilantro, then bring the sauce to a gentle simmer over low heat.
- Add the grilled chicken and cook for 5 minutes. Stir in ½ teaspoon garam masala and ½ teaspoon dried fenugreek leaves, if using, and cook for 1 minute. Add 2 tablespoons butter and 2 teaspoons heavy cream, then stir until smooth. Garnish with fresh cilantro and serve with rice or naan.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Absolutely incredible butter chicken! So creamy and flavorful.