Indian butter chicken
Servings: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Marination: 12 hrs | Total Time: 45 mins
Ingredients
Marinade:
500g (1.1 lbs) boneless chicken – thighs for more flavor or breasts for a leaner option
¾ to 1 tbsp lemon juice – for tanginess
¼ to ⅓ tsp salt – adjust to taste
½ to ¾ tsp Kashmiri red chilli powder – mild heat, adjust for kids
¾ to 1 tsp garam masala – warm spice blend
1 tsp kasuri methi – dried fenugreek leaves, for aroma
⅛ tsp turmeric – adds color and earthy flavor
½ tsp cumin powder – optional, for depth
1 tsp coriander powder – optional, for freshness
¾ to 1 tbsp oil – for moisture
¾ tbsp ginger garlic paste – or finely grated ginger and garlic
⅓ cup Greek yogurt – thick, for tenderness
Sauce:
2 tbsp butter – for richness
¾ tbsp ginger garlic paste – or finely grated
1 to 2 green chillies – deseeded and chopped (optional)
1 to 2 tsp Kashmiri red chilli powder – for color and mild heat
1 to 1½ tsp garam masala – adjust to taste
½ tsp cumin powder – optional
1 to 1½ tsp coriander powder – optional
½ tbsp kasuri methi – crushed
1 cinnamon stick – 2-inch piece
4 green cardamoms – optional
4 cloves – optional
1½ cups (130g) sliced onions – optional, helps cut acidity from tomatoes
600g (1.3 lbs) fresh tomatoes – diced, or 1 cup passata, or ⅓ cup double concentrate paste
28 cashews (42g) – soaked, or substitute with ¼ to ⅓ cup heavy cream
½ cup water – for blending
1 tsp sugar – balances acidity
½ to ¾ tsp salt – adjust to taste
1½ cups hot water – to thin the sauce (adjust if using cream instead of cashews)
⅓ cup heavy cream – adds richness
2 tbsp chopped cilantro – for garnish
Instructions
1. Marinate the Chicken:
Pat the chicken dry.
Mix with lemon juice, chilli powder, and salt. Let rest for 20 minutes.
Add yogurt, ginger garlic paste, kasuri methi, oil, turmeric, coriander powder, cumin powder, and garam masala.
Mix well, cover, and refrigerate for at least 12 hours (up to 48 hours for more tenderness).
2. Prepare the Sauce:
Heat 1 to 2 tbsp oil in a pan. Sauté onions until golden (7–8 mins).
Cool slightly and blend with tomatoes, cashews, and water until smooth.
If using whole peeled tomatoes, strain after blending for a smoother texture.
3. Make the Sauce:
Heat 2 tbsp butter in a pan.
Add cinnamon, cardamoms, and cloves; sauté until fragrant.
Stir in ginger garlic paste and green chillies; cook 1–2 mins.
Add red chilli powder, garam masala, cumin, and coriander powder.
Pour in tomato-cashew puree. Stir and bring to a boil.
Simmer for 12–15 mins until thick and traces of fat appear.
Stir in cashew cream (or heavy cream) and hot water.
Simmer partially covered for 10 mins.
4. Grill or Cook the Chicken:
Option 1: Preheat oven to 240°C (460°F). Place chicken on skewers or a tray. Bake for 20–22 mins, turning halfway.
Option 2: Heat oil/butter in a pan. Fry chicken pieces for 2 mins per side on medium heat.
Increase heat for a light char if desired.
5. Combine:
Add grilled chicken to the sauce.
Pour ½ cup hot water if the sauce is too thick.
Simmer for 5–7 mins until the chicken absorbs the flavors.
Stir in salt, sugar, and kasuri methi.
Turn off heat and mix in heavy cream.
6. Garnish and Serve:
Garnish with chopped cilantro and drizzle some cream.
Serve with basmati rice, naan, or jeera rice.
Pro Tips:
✅ Marinate longer for more flavor and tenderness.
✅ Use Greek yogurt for the best texture.
✅ Adjust spices to your taste – butter chicken is meant to be mild.
✅ If using canned tomatoes, balance acidity with sugar or cream.
✅ Make the sauce ahead and store it in the fridge for up to 3 days.
Serving Suggestions:
Plain Basmati Rice
Jeera Rice – Cumin-spiced basmati rice
Naan – Buttery, fluffy Indian flatbread
Turmeric Rice – Fragrant and golden
