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Butter Chicken

Butter Chicken

Making this classic butter chicken at home is easier than you might think! Tender pieces of chicken in a creamy tomato sauce filled with spices and herbs, a tasty and satisfying dish.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Additional time2 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 500 g Boneless Chicken Thighs

For the marinade:

  • ½ teaspoon Garam Masala
  • ½ tablespoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • 1 tablespoon Red Chili Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Dried Mango Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Salt
  • ½ teaspoon Dried Fenugreek Leaves
  • 1 tablespoon Ginger and garlic Paste
  • 2 tablespoon Greek Yogurt
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Fresh Mint
  • 1 tablespoon Fresh Coriander
  • Juice of ½ Lemon

For the Sauce:

  • 1 tablespoon Oil
  • ½ teaspoon Cumin Seeds
  • 2 Onions
  • 1 inch Ginger
  • 8 Garlic Cloves
  • 3 Green Chilies
  • 1 teaspoon Salt
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Red Chili Powder
  • ½ tablespoon Coriander Powder
  • ½ teaspoon Dried Fenugreek Leaves
  • 3 Dried Red Chilies
  • 2 Cardamoms
  • 500 g Tomatoes
  • 50 g Cashew Nuts
  • Small Bunch of Coriander
  • 1 tablespoon Butter
  • 100 ml Water

Butter Chicken Final Assembly:

  • 1 tablespoon Butter
  • 1 teaspoon Vegetable Oil
  • ½ Onion
  • 2 Garlic Cloves Minced
  • 1 teaspoon Ginger Minced
  • 1 Green Chili
  • ½ tablespoon Red Chili Powder or Paprika
  • ½ teaspoon Sugar
  • Fresh Coriander Leaves
  • ½ teaspoon Garam Masala
  • ½ teaspoon Dried Fenugreek Leaves
  • 2 tablespoon Butter
  • 2 teaspoon Fresh Cream

Instructions

  • On a large plate, combine the garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, dried mango powder, salt, black salt, dried fenugreek leaves, ginger, and garlic paste, Greek yogurt, vegetable oil and mix well until combined.
  • Cut the boneless chicken things in pieces.
  • Add the chicken pieces, mint, coriander, and lemon juice to the marinade, mix well, and ensure all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
  • In a grill pan, heat oil over medium-high heat. Add the marinated chicken pieces and cook until they are almost done, around 80% cooked. Remove and set aside.
  • Heat 1 tablespoon oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions, and sauté for 3-4 minutes.
  • Stir in the ginger, garlic, and green chilies. Cook for 2-3 minutes until fragrant.
  • Add salt, turmeric powder, red chili powder, coriander powder, dried fenugreek leaves, dried red chilies, and cardamoms. Cook for another 2 minutes, stirring continuously.
  • Add the tomato pieces, cashew nut, coriander, and butter, mix well, cover the pan, and cook for 10-15 minutes, stirring occasionally.
  • Place the tomato sauce in a blender, add water, and blend until smooth.
  • In a large pan, add butter and oil and heat over medium heat. Add the finely chopped onion and sauté until golden brown.
  • Add minced garlic, minced ginger, and green chili. Cook for 2-3 minutes until fragrant.
  • Add red chili powder or paprika, mix well, and add the sauce mixture and sugar, stirring until well combined.
  • Add the chopped coriander, mix well, and let it simmer on low heat for 10 minutes.
  • Add the partially cooked chicken to the sauce. Cook together for 10 minutes until the chicken is fully cooked and tender.
  • Add garam masala and dried fenugreek leaves, and mix well. Cook for 1 minute.
  • Stir in 2 tablespoon butter and 2 teaspoon fresh cream. Mix well until combined.
  • Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Notes

Marination Time: For the best flavor, marinate the chicken overnight. This helps the spices and yogurt deeply flavor and tenderize the meat. 
Grill for Flavor: Grilling the chicken adds a nice char and smokiness that enhances the dish. 
Do Not Overcook: Cook the chicken only until it's about 80% done initially, as it will finish cooking in the sauce, keeping it juicy. 
Balancing Flavors: Adjust the spice level to your taste, especially with green chilies and red chili powder. For a milder sauce, use less. 
Smooth Consistency: Blend the sauce for a creamy texture. Let it cool a bit before blending, and do it in batches if needed. 
Butter and Cream: Add butter and cream at the end for richness and to mellow the spices. Fresh cream adds a luxurious touch. 
Garam Masala and Fenugreek Leaves: Add these at the end to keep their aroma and flavor intact. 
Consistency: If the sauce is too thick, add a little water or cream. If it's too thin, let it simmer to reduce. 
Balancing Sweetness: Adjust the sugar to balance the acidity of the tomatoes and the heat of the chilies to your taste. 
Storage: Store leftover butter chicken in an airtight container in the fridge for up to 3 days, or freeze it for longer storage. 

Nutrition

Calories: 514kcal | Carbohydrates: 28g | Protein: 31g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1829mg | Potassium: 1030mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1937IU | Vitamin C: 93mg | Calcium: 100mg | Iron: 4mg