Butter Chicken Recipe
This butter chicken recipe combines yogurt-marinated chicken thighs with a smooth tomato-cashew sauce. Butter and heavy cream create a rich finish, while grilling adds lightly charred flavor.
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
Blend for a smooth sauce: Run the blender for a full minute so the raw cashews break down and the sauce becomes smooth.
Use cooking time as a guide: Chicken pieces vary in size, so confirm that the thickest pieces reach 165°F (74°C).
Control the chili heat: Chili strength varies by variety, so check the heat level before deciding whether to use all three dried chilies.
Finish over low heat: Add the butter and heavy cream over low heat and avoid a vigorous boil so the sauce stays smooth.
Nutrition
Calories: 469kcal | Carbohydrates: 26g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 1833mg | Potassium: 1040mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2980IU | Vitamin C: 78mg | Calcium: 102mg | Iron: 4mg
