Description
Classic Butter Chicken is a rich and flavorful Indian dish featuring tender marinated chicken cooked in a fragrant, creamy tomato-based sauce seasoned with a blend of traditional spices. Perfectly grilled and simmered in a spiced butter sauce with cream, this dish is a comforting favorite that pairs well with rice or naan.
Ingredients
Scale
Marinade & Chicken
- 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)
Sauce
- 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
- Prepare the Chicken Marinade: Rub the lemon juice and kashmiri chili powder or paprika onto the chicken pieces with a pinch of salt. Chill for 1 hour. Then, mix the plain yogurt, crushed garlic, grated ginger, ground coriander, ground cumin, amchoor powder, dried fenugreek leaves, dried mint leaves, black salt, and plain salt in a bowl. Add the chicken to the marinade, mix well, and chill for another 2 hours to allow flavors to meld.
- Grill the Chicken: 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. The chicken might be slightly undercooked at this stage as it will finish cooking in the sauce. Remove skewers and set aside.
- Cook Onions and Spices Base: Heat 2 tbsp vegetable oil in a wok or large frying pan and add the cumin seeds. When they start sizzling, add the remaining cumin seeds, swirl the pan and reduce the heat. Add sliced green chillies, stir briefly until their skins blister. Add butter or ghee and heat on high until melted. Add finely chopped onions and fry for 10 minutes until light brown and soft. For a smooth sauce, blend this mixture until smooth, or keep as is for texture, then set aside.
- Prepare Aromatic Spice Base: Wipe the pan clean. Heat remaining oil and add cracked cardamom pods. When they swell and lighten in color, reduce heat and add crushed garlic and grated ginger. Fry for 30 seconds, stirring continually until fragrant without raw smell.
- Combine Sauce Ingredients: Return the cooked onion mixture to the pan, mix well. Add ground turmeric and half of the dried fenugreek leaves. Season with salt and adjust with chili powder if desired. Pour in the diluted passata, stir well and bring to boil. Reduce heat, cover, and simmer for about 20 minutes, stirring occasionally until oil rises to the surface.
- Add Chicken to Sauce and Simmer: Remove chicken from skewers and chop into bite-sized pieces. Add chicken and any juices to the sauce. Pour about 125ml warm water into the bowl with the reserved marinade, swirl to loosen and stir into the sauce. Bring to boil, reduce heat to simmer, sprinkle garam masala and cook for 3-4 minutes until chicken is fully cooked through. Adjust sauce consistency with boiling water if needed.
- Finish with Cream and Garnish: Stir in half the single cream thoroughly into the sauce. Transfer butter chicken to a serving bowl, drizzle with the remaining cream, sprinkle the remaining dried fenugreek leaves, and garnish with fresh coriander leaves for freshness and color.
Notes
- Using kashmiri chili powder gives a vibrant color and moderate heat; substitute with paprika for less spice.
- Black salt is optional but adds an authentic depth of flavor.
- Marinating chicken overnight will enhance the flavor and tenderness significantly.
- Butter chicken pairs excellently with basmati rice or Indian breads like naan or roti.
- Adjust green chillies and chili powder according to your preferred spice level.
- For a smoother sauce, blending the onion mixture before adding other ingredients is recommended.
- Chicken thighs are preferred for juiciness and tenderness but chicken breasts work well too.
- Prep Time: 15 minutes (plus 3 hours marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling and Stovetop
- Cuisine: Indian
Keywords: butter chicken, Indian chicken curry, grilled chicken curry, creamy chicken curry, classic Indian recipe
