Ingredients
For the Chicken Marinade:
1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (or Kashmiri chili powder for color)
1/2 teaspoon turmeric powder
1/2 teaspoon salt
For the Butter Chicken Sauce:
3 tablespoons unsalted butter
1 tablespoon neutral oil (like vegetable or canola)
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1–2 green chilies, slit (optional, for heat)
1 (28 ounce) can crushed tomatoes or tomato purée
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sugar (or to taste)
1/4 cup raw cashews (soaked in hot water for 15 minutes, then drained, optional for extra creaminess)
1 cup water
1 teaspoon garam masala
1 tablespoon Kasuri Methi (dried fenugreek leaves), crushed between palms
1/2 cup heavy cream (plus extra for garnish)
Salt to taste
Fresh cilantro, chopped (for garnish)
Instructions
Step 1: In a large bowl, combine the diced chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Mix well to ensure every piece of chicken is coated. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours, or even overnight for maximum flavor.
Step 2: In a large pan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Sear the chicken until lightly browned on all sides, about 5-7 minutes per batch. It doesn’t need to be cooked through, just nicely seared. Remove the chicken and set aside.
Step 3: In the same pan, reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the chopped onions and sauté until translucent and softened, about 5-7 minutes. Stir frequently to prevent burning.
Step 4: Add the remaining ginger-garlic paste and green chilies (if using) to the pan. Sauté for another minute until fragrant. Be careful not to burn the garlic.
Step 5: Stir in the crushed tomatoes or tomato purée. Add red chili powder, cumin powder, coriander powder, and a pinch of sugar. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes darken and the oil starts to separate from the mixture.
Step 6: Add the cashews (if using) and water. Bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes, allowing the flavors to meld and the cashews to soften.
Step 7: Carefully transfer the sauce mixture to a blender. Blend until completely smooth. For an extra velvety texture, you can strain the sauce through a fine-mesh sieve back into the pan.
Step 8: Return the pan to medium-low heat. Stir in the seared chicken pieces. Add the garam masala and the crushed Kasuri Methi (dried fenugreek leaves). Mix well to coat the chicken.
Step 9: Pour in the heavy cream. Stir gently and heat through for 3-5 minutes, being careful not to boil the cream. Taste and adjust seasoning with salt and sugar if needed.
Step 10: Garnish with fresh cilantro and a swirl of extra cream, if desired. Serve hot with basmati rice, naan bread, or your favorite side dishes.
Notes
For best results, marinate the chicken overnight. If you prefer a dairy-free option, substitute the heavy cream with soaked and blended cashews (nutritional values will change). Always crush Kasuri Methi between your palms to release its full aroma. This Butter Chicken Recipe makes excellent leftovers and can be stored in airtight containers for up to 3 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 48 g
- Saturated Fat: 25 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 150 mg
Keywords: butter chicken, indian food, chicken curry, murgh makhani, creamy chicken, homemade butter chicken, easy butter chicken, indian recipes, chicken recipe, main dish
