Butter Chicken

5 from 2 votes

A rich and creamy butter chicken made with marinated chicken and a velvety spiced tomato-cashew sauce — perfect with basmati rice or naan.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Indian

Freezer friendly: 2 Months, Yes

Shelf life: 3-4 Days

Servings:

Author: Samira

Equipment

Ingredients

Marinade ingredients

2 pounds chicken thighs or breasts, cut into bite-sized pieces
¾ cup plain yogurt Greek or hung curd
1 lemon juiced
½ tablespoon ginger grated
½ tablespoon garlic grated
½ tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Kashmiri chili powder or paprika, adjust for heat
½ teaspoon ground turmeric powder
1 teaspoon salt

Sauce ingredients

3 tablespoons butter divided
2 tablespoons olive oil or ghee
2 onions medium, finely chopped
3 cloves garlic minced
1 tablespoon ginger grated
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ tablespoon kasuri methi (dried fenugreek leaves, crushed). Optional
1 can tomato puree (14 ounces) or passata (or 4–5 ripe tomatoes, blended
½ cup cashews soaked and blended smooth (or ¼ cup cream for nut-free)
1 cup heavy cream
1 tablespoon sugar or honey
1 teaspoon salt (adjust to taste)

Garnish

fresh cilantro leaves
Extra cream drizzle

Instructions

Marinate the chicken

Mix all marinade ingredients in a large bowl. Add the chicken and toss well to coat. Cover and refrigerate for at least 3 hours or overnight.

Cook the chicken

Grill, broil, or pan-fry the marinated chicken until lightly browned on the edges. It doesn’t need to be fully cooked. Set aside.

Make the sauce and combine

Heat 2 tablespoons of butter with the oil or ghee in a large pan over medium heat. Add the onions and sauté until golden.
Stir in the garlic, ginger, chili powder, cumin, coriander, and garam masala. Cook for 1 minute until fragrant.
Add the tomato puree and cashew paste. Stir well and simmer for 10 minutes, stirring often, until the sauce thickens and deepens in color.
Pour in the cream, sugar or honey, kasuri methi (if using), and salt. Simmer for another 5–10 minutes until rich and silky.
Add the chicken and any juices. Simmer gently for 10–15 minutes until the chicken is fully cooked through and tender.
Stir in the remaining 1 tablespoon of butter. Taste and adjust salt or spice if needed.
Garnish with fresh cilantro and a drizzle of cream. Serve hot with basmati rice or naan.

Notes

Make ahead: The sauce can be made 1–2 days in advance and stored in the fridge. Add chicken when ready to serve.
Storage: Leftovers keep well in the fridge for 3–4 days, or freeze for up to 2 months. Reheat gently with a splash of cream or water.

Nutrition