Description
This Authentic Butter Chicken recipe features tender marinated chicken pieces cooked in a rich, creamy tomato-based sauce infused with aromatic spices like garam masala, cumin, and fenugreek. It is a classic North Indian dish perfect for serving with naan or rice, delivering a deliciously balanced blend of heat, creaminess, and depth of flavor in just 45 minutes.
Ingredients
Scale
Chicken Marinade
- 28 oz boneless and skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon salt
For Cooking
- 2 tablespoons olive oil
- 2 tablespoons ghee or 1 tablespoon butter + 1 tablespoon oil
- 1 large onion, sliced or chopped
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground coriander
- 14 oz crushed tomatoes
- 1 teaspoon red chili powder (adjust to taste)
- 1 1/4 teaspoons salt (or to taste)
- 1 cup thickened cream or heavy cream (evaporated milk can be used as a lighter alternative)
- 1 tablespoon sugar
- 1/2 teaspoon kasoori methi (dried fenugreek leaves)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, garlic, ginger, garam masala, turmeric, cumin, red chili powder, and salt. Mix thoroughly to coat and let it marinate for 30 minutes to an hour, or overnight in the refrigerator for enhanced flavor.
- Brown the Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Fry the marinated chicken in batches to avoid overcrowding, browning each side for about 3 minutes. Set the browned chicken aside and keep warm; it will finish cooking in the sauce.
- Sauté Onions: In the same skillet, heat ghee or butter and oil. Add the sliced onions and sauté until they sweat and soften, approximately 6 minutes. Scrape the pan periodically to lift the browned bits for more flavor.
- Add Garlic, Ginger & Spices: Stir in garlic and ginger and cook for 1 minute until fragrant. Then add ground coriander, cumin, and garam masala, cooking for another 20 seconds to bloom the spices.
- Simmer the Tomato Sauce: Add crushed tomatoes, red chili powder, and salt. Let the mixture simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Blend the Sauce: Remove the sauce from heat and carefully blend it until smooth. Add up to 1/4 cup water if necessary to help blending. If your blender is small, blend in batches to ensure an even texture.
- Finish the Sauce: Return the pureed sauce to the pan. Stir in cream, sugar, and kasoori methi (dried fenugreek leaves) to add richness and aroma.
- Cook the Chicken in Sauce: Add the browned chicken pieces along with their juices back into the sauce. Simmer for 8-10 minutes until the chicken is fully cooked and the sauce is bubbling and thickened.
- Serve: Garnish with freshly chopped cilantro. Serve hot with fresh naan bread or steamed rice for a complete and satisfying meal.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderness.
- Use chicken thighs for juicier meat; breasts work well if preferred leaner.
- Adjust chili powder according to your spice tolerance.
- If avoiding dairy, substitute cream with coconut cream and ghee with oil for a dairy-free version.
- Blending the sauce creates a silky texture that is signature to butter chicken.
- Kasoori methi adds a unique aroma and flavor—do not skip if possible.
- Serve immediately for the best taste and texture, as the sauce thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
