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Butter Chicken

This rich, creamy butter chicken features tandoori-roasted chicken enveloped in a luscious tomato and cream sauce, balancing spices and cream for a family-friendly dish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1.5 pounds boneless chicken thighs, cut into 1.5-inch pieces Choose fresh chicken for best flavor.
  • 1 cup plain yogurt (full fat) Use full-fat yogurt for best texture.
  • 1 tablespoon lemon juice Freshly squeezed preferred.
  • 1 teaspoon salt (for marinade) Adjust to taste.
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder or paprika For spice level adjustment.
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
For cooking
  • 2 tablespoons oil or ghee For searing the chicken.
  • 3 tablespoons butter Adds richness to the sauce.
  • 1 large onion, finely chopped Sauté until golden.
  • 1 cup tomato puree Or substitute with 2 cups canned crushed tomatoes.
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon sugar or honey
  • 3/4 cup heavy cream (or coconut milk) For a dairy-free option, use coconut milk.
  • 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
  • Salt and black pepper to taste

Method
 

Marinate the chicken
  1. Mix yogurt, lemon juice, salt, turmeric, chili powder, ginger, and garlic in a bowl.
  2. Add chicken and coat well. Cover and chill for at least 30 minutes or overnight.
Sear the chicken
  1. Heat oil or ghee over medium-high heat in a heavy skillet.
  2. Add chicken in a single layer. Cook for 2–3 minutes per side until golden brown.
Make the sauce base
  1. In the same pan, lower heat to medium. Add butter and chopped onion. Sauté until onion is soft and light golden, about 6–8 minutes.
Add spices and tomatoes
  1. Stir in cumin, coriander, garam masala; cook for 30 seconds.
  2. Add tomato puree and tomato paste; simmer for 8–10 minutes until sauce thickens.
Blend smooth
  1. Optional: Blend sauce until smooth with a stick blender or in a jar. Return to pan.
Finish with chicken
  1. Add seared chicken pieces and any juices back to the pan. Simmer on low for 8–12 minutes until chicken is cooked through.
Add cream and fenugreek
  1. Stir in cream, sugar, and crushed fenugreek. Cook for 2–3 more minutes; taste and adjust salt.
Garnish and rest
  1. Remove from heat. Let rest for 5 minutes, then garnish with chopped cilantro.

Notes

Store leftovers in an airtight container for up to 3–4 days in the fridge. For best flavor, let the dish rest before serving. Pair with basmati rice or naan.