Name: Classic Butter Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: Indian
Ingredients: 3 tbsp lemon juice; 2-3 tbsp kashmiri chili powder or paprika; 4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes; 3 tbsp melted butter or ghee, for basting the skewers; 200ml plain yogurt; 1 tbsp crushed garlic; 1 tbsp finely grated ginger; 2 tbsp ground coriander; 2 tbsp ground cumin; 2 tsp amchoor powder (dried mango powder); 1 tbsp dried fenugreek leaves, crushed; 1 tbsp dried mint leaves; ½ tsp black salt (optional); ½ tsp plain salt (use 1 tsp if you do not have black salt); 3 tbsp vegetable oil; 1 tsp cumin seeds; 4-8 hot green chillies, sliced; 90g butter or ghee; 2 medium onions, finely chopped; 4 green cardamom pods, cracked; ½ tbsp crushed garlic; ½ tbsp grated ginger; 1 tsp ground turmeric; 2 tsp dried fenugreek leaves, crushed; 500ml passata, diluted with 150ml water; 2 tsp garam masala; 100ml single cream; Large pinch of coriander leaves, to garnish

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Introduction

Butter chicken is a beloved Indian classic, known for its creamy tomato sauce and tender marinated chicken. This recipe guides you through making an authentic, rich, and flavorful dish that’s perfect for any weeknight or special occasion.

The image shows a black cast iron pan filled with rich orange curry, with several pieces of chicken visible in the sauce. The curry has white cream swirled on top, creating a contrast with the orange. Fresh green cilantro leaves are scattered over the curry, adding a touch of color and freshness. A knife with a silver blade and a wooden handle rests on the edge of the pan. The pan is sitting on a gray cloth which is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp lemon juice
2-3 tbsp Kashmiri chili powder or paprika
4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes
3 tbsp melted butter or ghee, for basting the skewers
200ml plain yogurt
1 tbsp crushed garlic
1 tbsp finely grated ginger
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp amchoor powder (dried mango powder)
1 tbsp dried fenugreek leaves, crushed
1 tbsp dried mint leaves
½ tsp black salt (optional)
½ tsp plain salt (use 1 tsp if you do not have black salt)
3 tbsp vegetable oil
1 tsp cumin seeds
4-8 hot green chillies, sliced
90g butter or ghee
2 medium onions, finely chopped
4 green cardamom pods, cracked
½ tbsp crushed garlic
½ tbsp grated ginger
1 tsp ground turmeric
2 tsp dried fenugreek leaves, crushed
500ml passata, diluted with 150ml water
2 tsp garam masala
100ml single cream
Large pinch of coriander leaves, to garnish

Instructions

Step 1: Rub the lemon juice and chili powder or paprika into the chicken with a pinch of salt, then chill for 1 hour. Mix all the marinade ingredients (yogurt, crushed garlic, grated ginger, ground coriander, ground cumin, amchoor powder, dried fenugreek and mint leaves, black salt, and plain salt) in a bowl. Taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hours.
Step 2: Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill over a hot barbecue for 5 minutes, turning occasionally and basting with melted butter or ghee. Alternatively, cook under a hot grill for 8-10 minutes, turning occasionally. Remove the skewers to a board; the chicken may be slightly undercooked but will finish in the sauce.
Step 3: To make the sauce, heat 2 tbsp vegetable oil in a wok or large frying pan and add a few cumin seeds. When they start sizzling, add the remaining cumin seeds. Swirl the pan, reduce heat, and add the sliced green chillies. Stir briefly until the chilli skins blister, then add the butter or ghee. Increase heat to high and cook until melted.
Step 4: Add the chopped onions and fry for about 10 minutes until light brown and soft. For a smooth sauce, blend the onion mixture until smooth or scrape into a bowl and set aside.
Step 5: Wipe the pan clean. Heat the remaining oil and add cracked cardamom pods. When they swell and lighten in color, reduce heat, add crushed garlic and grated ginger, and fry for 30 seconds until fragrant. Return the cooked onion mixture to the pan and mix well.
Step 6: Add turmeric, half the dried fenugreek leaves, and salt. Adjust seasoning if needed and add chili powder if desired. Pour in the diluted passata, stir, and bring to a boil. Reduce heat to simmer, cover, and cook for 20 minutes, stirring occasionally until oil rises to the surface.
Step 7: Remove chicken from skewers and chop into bite-sized pieces. Add chicken and any resting juices to the sauce. Pour about 125ml warm water into the reserved marinade bowl, swirl to loosen, and stir this into the sauce. Bring to boil again, then simmer for 3-4 minutes until chicken is fully cooked.
Step 8: Add garam masala and half the cream, mixing well. Adjust the sauce thickness with a splash of boiling water if needed.
Step 9: Transfer the butter chicken to a serving bowl. Drizzle over the remaining cream, sprinkle with the remaining fenugreek leaves, and garnish with fresh coriander leaves.

Tips & Variations

Use thigh fillets for juicier, more flavorful chicken.
If you prefer less heat, reduce or omit green chillies and chili powder.
For a smoother sauce, blend the onion mixture before adding it back to the pan.
Substitute single cream with coconut cream for a dairy-free version.
Marinate the chicken overnight for an even deeper flavor.

Storage

Store butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if needed.

How to Serve

A black cast iron pan holds a rich orange curry with a smooth creamy texture, swirled with white cream on top that forms gentle curves across the surface. Several pieces of chicken, coated in the curry sauce, sit spread out evenly, partially covered by the sauce. Fresh bright green cilantro leaves are scattered on top, adding pops of color. A silver spoon with a wooden handle rests on the right side of the pan, placed on a folded gray cloth. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butter chicken without a grill?

Yes, you can cook the marinated chicken pieces in a hot frying pan or oven instead of grilling. Cook until just browned, then finish cooking in the sauce.

What can I serve with butter chicken?

Butter chicken pairs beautifully with basmati rice, naan bread, or even steamed vegetables for a complete meal.