Butter Chicken (Printable)

Succulent chicken in a rich, spiced tomato-butter sauce with aromatic herbs and cream.

# What You Need:

→ Chicken Marinade

01 - 1.3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1 1/2 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1 1/2 tsp ground cumin
07 - 1 1/2 tsp ground coriander
08 - 1 tsp garam masala
09 - 1 tsp chili powder
10 - 3/4 tsp salt

→ Sauce

11 - 3 tbsp unsalted butter
12 - 1 tbsp neutral oil
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tbsp ginger paste
16 - 14 oz canned crushed tomatoes
17 - 1 1/2 tsp ground cumin
18 - 1 1/2 tsp ground coriander
19 - 1 1/2 tsp paprika
20 - 1 tsp garam masala
21 - 1 tsp sugar
22 - 1/2 tsp chili powder
23 - 1/2 cup heavy cream
24 - 1 tsp kasuri methi (dried fenugreek leaves)
25 - Salt to taste
26 - Fresh cilantro, chopped for garnish

# How To Make It:

01 - Combine all marinade ingredients in a large bowl and mix thoroughly. Coat chicken pieces completely with the mixture. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven grill or grill pan to high heat. Arrange marinated chicken on a foil-lined tray or skewers. Grill for 8 to 10 minutes, turning once, until lightly charred and cooked through. Remove and set aside.
03 - Heat butter and oil in a large skillet over medium heat. Sauté onions for 5 to 6 minutes until golden brown. Add minced garlic and ginger paste, cooking for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer while stirring for 10 to 12 minutes until the sauce thickens and oil begins to separate on the surface.
05 - Transfer sauce to a blender and purée until completely smooth, or use an immersion blender directly in the pan. Return the blended sauce to the skillet.
06 - Add grilled chicken pieces to the sauce. Stir in heavy cream and kasuri methi. Simmer gently for 8 to 10 minutes until flavors meld and chicken is tender. Season with salt to taste.
07 - Sprinkle chopped fresh cilantro over the dish. Serve immediately with basmati rice or naan bread for a complete meal.

# Expert Tips:

01 -
  • The sauce achieves that impossibly velvety texture that usually takes restaurant chefs years to perfect
  • Marinating the yogurt spiced chicken ahead of time transforms ordinary weeknight dinner into something that tastes like you spent all day cooking
02 -
  • Blending the sauce might seem unnecessary but it creates that impossibly smooth restaurant texture you can't achieve any other way
  • Grilling the chicken first instead of simmering it raw in the sauce gives you those caramelized edges that add so much depth
03 -
  • Don't skip charring the chicken first—those grill marks add a smoky depth you can't get from simmering alone
  • Fenugreek leaves are worth seeking out at an Indian grocer, but a pinch of mustard powder makes a decent substitute in a pinch

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