Butter Chicken (Printable)
Tender chicken in a rich, creamy spiced tomato sauce with aromatic Indian flavors.
# What you'll need:
→ Chicken Marinade
01 - 1.3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1.5 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1.5 tsp ground cumin
07 - 1.5 tsp ground coriander
08 - 1 tsp garam masala
09 - 1 tsp chili powder
10 - 3/4 tsp salt
→ Sauce
11 - 3 tbsp unsalted butter
12 - 1 tbsp neutral oil (sunflower or canola)
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tbsp ginger paste
16 - 14 oz canned crushed tomatoes
17 - 1.5 tsp ground cumin
18 - 1.5 tsp ground coriander
19 - 1.5 tsp paprika
20 - 1 tsp garam masala
21 - 1 tsp sugar
22 - 1/2 tsp chili powder
23 - 1/2 cup heavy cream
24 - 1 tsp kasuri methi (dried fenugreek leaves)
25 - Salt to taste
26 - Fresh cilantro, chopped for garnish
# Directions:
01 - Combine all marinade ingredients in a large bowl and mix thoroughly. Coat chicken pieces completely with the mixture. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor absorption.
02 - Preheat oven broiler or grill pan to high heat. Place marinated chicken on foil-lined tray or skewers. Grill for 8-10 minutes, turning once, until lightly charred and cooked through. Remove and set aside.
03 - Heat butter and oil in a large skillet over medium heat. Sauté onions for 5-6 minutes until golden brown. Add minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer for 10-12 minutes, stirring frequently, until sauce thickens and oil begins to separate on surface.
05 - Transfer sauce to blender and puree until completely smooth, or use immersion blender directly in the pan. Return smooth sauce to the skillet.
06 - Add grilled chicken pieces to the smooth sauce. Pour in heavy cream and sprinkle kasuri methi. Simmer gently for 8-10 minutes until flavors meld together and chicken is tender. Season with salt to taste.
07 - Garnish generously with chopped fresh cilantro. Serve immediately over basmati rice or with warm naan bread.
# Expert Suggestions:
01 -
- The marinade makes the chicken impossibly tender, almost like it's been slow-cooked for hours
- That creamy sauce hits every single flavor note—spicy, tangy, rich, and slightly sweet all at once
02 -
- Letting the oil separate from the tomato base is the sign that your sauce has cooked long enough to develop deep flavor
- The kasuri methi isn't optional—it's what gives this dish its distinctive restaurant-quality taste
03 -
- Char the grilled chicken pieces directly over a gas flame for 15 seconds on each side if you want that tandoor-style smokiness
- Make the sauce a day ahead—the flavors deepen overnight and it reheats beautifully