Ingredients
For the Chicken Marinade:
2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces (thighs recommended for tenderness and flavor)
1/2 cup plain whole milk yogurt (Greek yogurt may be used for a thicker marinade)
2 tablespoons fresh ginger garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your preferred spice level; Kashmiri red chili powder is ideal for color with mild heat)
1 teaspoon garam masala
1/2 teaspoon salt
1 tablespoon lemon juice
For the Creamy Tomato Sauce:
2 tablespoons unsalted butter
1 tablespoon oil (vegetable or canola)
1 large onion, finely chopped
2 tablespoons fresh ginger garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1 (28 ounce) can crushed tomatoes
1/2 cup water or chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
1/2 cup heavy cream
1 tablespoon dried fenugreek leaves (Kasuri Methi), crumbled
For Garnish:
Fresh cilantro, chopped
A drizzle of heavy cream
A small knob of butter
Instructions
1. In a large bowl, combine the yogurt, ginger garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice. Whisk until smooth.
2. Add the chicken pieces to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
3. When ready to cook, heat a large heavy-bottomed skillet or pot over medium-high heat and add 1 tablespoon of oil and 1 tablespoon of the butter.
4. Add the marinated chicken in a single layer (cook in batches if necessary). Sear for 3–4 minutes per side until lightly browned and just cooked through. Remove the chicken to a plate and set aside. It will finish cooking in the sauce.
5. In the same pan, reduce the heat to medium and add the remaining 1 tablespoon butter. Add the finely chopped onion and sauté for 5–7 minutes until soft and golden.
6. Stir in the ginger garlic paste and cook for 1 minute, stirring constantly, until fragrant.
7. Add the cumin powder, coriander powder, turmeric, red chili powder, and garam masala. Cook the spices for 30–60 seconds, stirring, to bloom their flavor.
8. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pan. Add the water or chicken broth, sugar, and salt. Bring to a gentle simmer.
9. Simmer the sauce for 10–15 minutes, stirring occasionally, until thickened and the oil begins to separate slightly at the edges. For an ultra-smooth sauce, carefully blend with an immersion blender until silky.
10. Reduce the heat to low. Stir in the heavy cream until the sauce is rich and creamy, then add the crumbled dried fenugreek leaves (Kasuri Methi) and mix well.
11. Return the seared chicken and any accumulated juices to the pan, stirring to coat the pieces in the sauce. Simmer gently for another 5–10 minutes, or until the chicken is tender and fully cooked through.
12. Taste and adjust seasoning with additional salt or chili powder as needed.
13. Garnish with chopped fresh cilantro, a drizzle of cream, and a small knob of butter on top. Serve hot with basmati rice, naan, or roti.
Notes
For the best texture and flavor, use chicken thighs instead of breasts; they stay juicier during simmering.
Marinating the chicken overnight builds deeper flavor, but even 30 minutes makes a difference.
Kashmiri red chili powder gives the dish a beautiful red color with relatively mild heat; if using a hotter chili powder, reduce the amount to taste.
Kasuri Methi (dried fenugreek leaves) is a key flavor in authentic butter chicken; if you cannot find it, you can omit it, but the flavor will be less traditional.
For a richer sauce, increase the heavy cream slightly or add an extra tablespoon of butter at the end.
Make it lighter by using half-and-half instead of heavy cream; the sauce will be slightly less rich but still delicious.
Butter chicken tastes even better the next day as the flavors meld; store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To freeze, cool completely and store in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge and reheat gently, adding a splash of water or cream if needed.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian