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Indian Butter Chicken

Creamy, mildly spiced Indian butter chicken with tender marinated chicken in a rich tomato-butter-cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • ​ ​ ​ ​
  • 500 g boneless chicken thighs preferred
  • 200 g plain yogurt ​
  • 1 tbsp lemon juice ​
  • 2 tsp ginger-garlic paste ​
  • 1 tsp turmeric powder ​
  • 2 tsp red chili powder ​
  • 1 tsp garam masala ​
  • 2 tbsp vegetable oil or ghee ​
  • 3 tbsp butter ​
  • 2 cups tomato purée ​
  • 1 cup fresh cream ​
  • 2 tbsp cashew paste optional for richness
  • 1 tsp dried fenugreek leaves kasuri methi
  • Salt to taste ​
  • Fresh coriander for garnish ​

Method
 

  1. Marinate Chicken: Mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, and salt. Coat chicken and marinate for at least 2 hours (overnight is best).
  2. Cook Chicken: Traditionally done in a tandoor, but a grill pan or oven works too. Cook until lightly charred.
  3. Prepare Curry Base: Heat butter in a pan, add tomato purée, and simmer with chili powder, cashew paste, and salt.
  4. Add Chicken and Cream: Add grilled chicken pieces, cream, and fenugreek leaves. Simmer until flavors meld.
  5. Serve: Garnish with fresh coriander. Serve with naan, roti, or basmati rice.