Butter Chicken Recipe
This butter chicken is the ultimate creamy, rich Indian curry with tender marinated chicken in a buttery tomato sauce that tastes exactly like your favorite restaurant. The secret is kasuri methi (dried fenugreek leaves) and properly blooming your spices in butter these two things transform ordinary chicken curry into authentic, restaurant-style butter chicken that everyone craves.
Print Pin Servings: 6 cup curry with chicken
Calories: 465kcal
Cost: $3.85
Equipment
- 1 Large mixing bowl For marinating chicken in yogurt and spices
- 1 Large pot or Dutch oven To make the butter chicken sauce and simmer everything
- 1 Skillet or grill pan For cooking marinated chicken with char marks
- 1 Immersion blender or regular blender Optional for silky smooth sauce texture
- 1 Wooden Spoon For stirring and blooming spices
Ingredients
- 2 pounds chicken thighs or breasts boneless and skinless
- 1 cup plain yogurt full-fat
- 2 tablespoons lemon juice fresh
- 2 tablespoons ginger garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 4 tablespoons butter divided
- 1 large onion finely diced
- 2 tablespoons ginger garlic paste
- 2 teaspoons garam masala
- 1 teaspoon red chili powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 cups tomato puree or crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons kasuri methi dried fenugreek leaves
- 1 teaspoon sugar
- 2 tablespoons butter for finishing
- Fresh cilantro for garnish
- Extra cream for drizzling
- Naan bread or basmati rice for serving
Instructions
- Cut chicken into bite-sized pieces. Mix yogurt, lemon juice, ginger garlic paste, garam masala, turmeric, chili powder, and salt in a large bowl. Coat chicken completely in the yogurt marinade. Cover and refrigerate for at least 2 hours, ideally overnight. The yogurt tenderizes the chicken and the spices penetrate deep. This step is what separates restaurant-style butter chicken from boring chicken in sauce.
- Heat a large skillet or grill pan over medium-high heat. Add marinated chicken pieces (you can also bake at 400°F for 20 minutes). Cook until chicken has char marks and is almost cooked through. Don't fully cook it yet - it'll finish in the sauce. This creates that tandoori chicken flavor even without a tandoor. Set cooked chicken aside while you make the sauce.
- Melt 4 tablespoons butter in a large pot over medium heat - use real butter for authentic butter chicken. Add finely diced onions and cook until soft and golden, about 8-10 minutes. Stir in ginger garlic paste and cook for 2 minutes until fragrant. Add garam masala, chili powder, turmeric, and salt - let spices bloom in the butter for 1 minute. Pour in tomato puree and cook for 10-15 minutes until oil separates from the sauce. This cooking time removes the raw tomato taste that makes curry bitter.
- Reduce heat to low and stir in heavy cream slowly. Add crushed kasuri methi (rub it between your palms to release oils). Add a pinch of sugar to balance the acidity. Simmer for 5 minutes until sauce is thick and creamy. Taste and adjust salt - this is your chance to get it perfect. The sauce should coat the back of a spoon and be bright orange-red.
- Add the partially cooked chicken pieces to the creamy butter chicken sauce. Stir gently to coat all the chicken. Simmer for 10 minutes until chicken is fully cooked and tender. The chicken will finish cooking and absorb all those flavors. If sauce gets too thick, add a splash of water or cream. Should be rich, creamy, and coat the chicken beautifully.
- Stir in 2 tablespoons butter for extra richness. Drizzle with extra cream in a decorative swirl. Sprinkle fresh chopped cilantro on top. Serve hot with warm naan bread or fluffy basmati rice. Let it sit for 5 minutes before serving so flavors settle.
Notes
The magic of authentic butter chicken comes from three critical steps: marinating chicken in yogurt with spices for at least 2 hours (overnight is better), blooming your spices in hot butter before adding liquids (this releases essential oils), and using kasuri methi (dried fenugreek leaves) which gives that signature restaurant flavor you can't replicate any other way. Cook your tomato sauce until oil separates from the mixture - this removes bitterness and creates that rich, restaurant-quality taste. Use real butter and heavy cream, not substitutes, for authentic creamy texture.
Nutrition
Serving: 1cup curry with chicken | Calories: 465kcal | Carbohydrates: 12g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 135mg | Sodium: 720mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 18mg | Calcium: 95mg | Iron: 2.4mg