ULTIMATE BUTTER CHICKEN RECIPE
This easy homemade Butter Chicken recipe delivers authentic, restaurant-quality flavor with surprisingly simple steps. Marinated chicken is simmered in a creamy, flavorful tomato-based sauce, creating a dish that's both satisfying and impressive.
Equipment
- Large bowl
- Measuring cups and spoons
- Whisk
- Large skillet or pot
- Cutting board
- Knife
- Grater
- Garlic press (optional)
- Baking sheet (optional)
- Parchment paper (optional)
- Tongs or spatula
- Ladle
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 cup plain yogurt, full-fat preferred
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup heavy cream
- ½ cup water
- 1 tablespoon sugar
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- ½ teaspoon kasuri methi dried fenugreek leaves
- Salt to taste
- Fresh cilantro, for garnish
- 1 tablespoon oil for pan-frying, optional
Instructions
- **Marinating the Chicken:** In a large bowl, combine the chicken cubes, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, chili powder, cumin, and salt.
- Mix well to ensure all the chicken pieces are coated evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!
- **Making the Butter Chicken Sauce:** In a large skillet or pot, melt the butter over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger and cook for another minute, until fragrant.
- Pour in the diced tomatoes and tomato sauce. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally. This helps the flavors meld together.
- Stir in the heavy cream, water, sugar, garam masala, chili powder, and crushed kasuri methi.
- Season with salt to taste. Remember, you can always add more, but you can't take it away!
- Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.
- **Cooking the Chicken (Pan-Fried Option):** Heat a tablespoon of oil in a separate skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches) and cook until browned on all sides and cooked through, about 5-7 minutes per batch.
- **Cooking the Chicken (Baked Option):** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until cooked through.
- **Bringing It All Together:** Add the cooked chicken to the butter chicken sauce.
- Stir well to coat the chicken evenly with the sauce.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Garnish with fresh cilantro, if desired.
- Serve hot with basmati rice, naan bread, or roti.
Notes
For a richer flavor, use full-fat yogurt and heavy cream. Kasuri Methi (dried fenugreek leaves) adds a unique flavor; don't skip it if possible. Adjust chili powder to your spice preference. To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so add a splash of water or cream when reheating to restore its creamy consistency.