Butter Chicken Recipe
This Butter Chicken combines juicy marinated chicken with a rich tomato and cashew sauce finished with butter and cream. The layered spices, fresh herbs, and silky sauce create a cozy dinner that tastes like restaurant-style Butter Chicken at home.
Ingredients
For the Marinade
- 500 g boneless, skinless chicken thighs
- ½ teaspoon garam masala
- ½ tablespoon coriander powder
- ½ teaspoon cumin powder
- 1 tablespoon red chili powder
- ¼ teaspoon turmeric powder
- 1½ teaspoon salt
- ½ teaspoon dried fenugreek leaves optional
- 1 tablespoon ginger-garlic paste
- 2 tablespoon Greek yogurt
- 1 tablespoon vegetable oil
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon lemon juice
For the Butter Chicken Sauce
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- 2 medium white onions chopped
- 1 inch piece fresh ginger chopped
- 8 cloves garlic minced
- 3 green chilies
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 1 tablespoon red chili powder
- ½ tablespoon coriander powder
- ½ teaspoon dried fenugreek leaves optional
- 3 dried red chilies optional
- 500 g tomatoes chopped
- 50 g cashews
- 1 small bunch fresh cilantro chopped
- 1 tablespoon butter
- 100 ml water
Butter Chicken Final Assembly
- ½ teaspoon sugar
- Fresh cilantro leaves chopped
- ½ teaspoon garam masala
- ½ teaspoon dried fenugreek leaves optional
- 2 tablespoon butter
- 2 teaspoon fresh cream
Instructions
- On a large plate, combine ½ tsp garam masala, ½ tbsp coriander powder, ½ tsp cumin powder, 1 tbsp red chili powder, ¼ tsp turmeric powder, 1½ tsp salt, ½ tsp dried fenugreek leaves, 1 tbsp ginger-garlic paste, 2 tbsp Greek yogurt, and 1 tbsp vegetable oil. Mix well until combined.
- Cut 500 g boneless, skinless chicken thighs into pieces, and add the chicken pieces along with 1 tbsp fresh mint, 1 tbsp fresh coriander, and 1 tbsp lemon juice to the marinade paste. Mix well until all pieces are evenly coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor. ½ tsp cumin seeds
- Heat a grill pan with a little vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are cooked through. Remove from the pan and set aside.
- Heat 1 tbsp vegetable oil in a pan over medium heat. Add ½ tsp cumin seeds and 2 medium white onions and sauté for 3–4 minutes. Stir in 1 inch piece fresh ginger, 8 cloves garlic , minced, and 3 green chilies. Cook for 2–3 minutes until fragrant.
- Add 1 tsp salt, ¼ tsp turmeric powder, 1 tbsp red chili powder, ½ tbsp coriander powder, ½ tsp dried fenugreek leaves, and 3 dried red chilies. Stir continuously and cook for 2 minutes. Add 500 g tomatoes, 50 g cashews, a 1 small bunch fresh cilantro, chopped, and 1 tbsp 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 until completely smooth.
- Transfer the sauce from the blender to the skillet and add ½ tsp sugar, stirring until combined. Add chopped cilantro and bring the sauce to a simmer over low heat.
- Add the cooked chicken to the sauce and cook for 5 minutes. Stir in ½ tsp garam masala and ½ tsp dried fenugreek leaves and cook for 1 minute more. Add 2 tbsp butter and 2 tsp fresh cream and stir until smooth. Garnish with fresh cilantro and serve with rice or naan.
Notes
Blend Everything Well: I let the blender run for a full minute to create a smoother restaurant-style sauce.
Storage: I keep leftovers in an airtight container in the fridge for up to 4 days. The flavor tastes even better the next day.
Nutrition
Calories: 470kcal | Carbohydrates: 26g | Protein: 31g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 1833mg | Potassium: 1044mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2980IU | Vitamin C: 78mg | Calcium: 102mg | Iron: 4mg
