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butter chicken recipe
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4.74 from 15 votes

Indian Butter Chicken

This is creamiest butter chicken recipe, you ever had. The subtle smoky taste and tomatoey gravy boosted with spices is treat to taste buds.
Course Dinner Recipes, Main Course
Cuisine Indian
Keyword indian butter chicken recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 444kcal

Ingredients

Marinate chicken

  • 450 grams skinless boneless chicken cut in 1 inch cubes, preferably chicken thigh meat
  • ¼ cup yogurt
  • 2 tablespoon lemon juice
  • 1 tablespoon Kashmiri chili
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 1 teaspoon green chili paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala Powder
  • ½ teaspoon red chilli flakes
  • ½ teaspoon salt

Other

  • ¼ cup oil or butter

For Gravy

  • 2 tablespoon butter or ghee
  • ¼ cup cashew nuts grounded
  • 1 tablespoon Kashmiri chilli powder
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 1 teaspoon red chilli flakes skip for less spicy
  • ½ teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt

Other

  • 3 medium (250g) tomato blended into smooth puree
  • ½ cup cream
  • ½ teaspoon sugar
  • 1 tablespoon fenugreek leaves (kasuri meethi)
  • ½-1 cup water adjust consistency to your preference

Instructions

For Chicken

  • Take all the ingredients to marinate the chicken in a bowl. Mix well and marinate chicken for at least 30 minutes or overnight. (Tip: Skip marination if using chicken thigh pieces.)
  • Heat oil in a skillet. Add chicken and cook for 7-10 minutes on high heat until the water dries and the chicken looks slightly charred. Stay around and stir frequently.
  • Remove the cooked chicken from the pan to a plate. Set aside. (Protip: You can smoke this chicken with red hot charcoal.)

For Butter Chicken Sauce

  • To make the sauce, heat butter in the same pan. Add cashew powder, ground spices, ginger, and garlic. Mix well for 1 to 2 minutes until it sizzles.
  • Immediately, add the tomato puree to the skillet and stir well. Co the gravy for 2-3 minutes until oil separates on the sides.
  • Now, add cream, sugar, and dried fenugreek. Mix it well.
  • Adjusting the consistency by adding ½ to 1 cup water. Cover the pot and simmer the gravy on low heat for 5 minutes.
  • Drizzle some cream over to garnish, enjoy!

Video

Notes

  • Yogurt: Substitute with 1 tablespoon lemon juice for non dairy version.
  • Cream: You can substitute with coconut cream for non-dairy version.
  • Cashews: If skipping nuts, use extra cream. If you could soak cashews ahead and make paste it will be even better.
  • Ginger & garlic: I prefer freshly minced, the paste is fine too.
  • Kashmiri chili: This ingredient primarily enhances the vibrant color of the dish and is spicier than cayenne. You can substitute it with paprika powder.
  • Dried fenugreek: The dried fenugreek leaves (kasuri methi) add a unique aroma that is characteristic of butter chicken. You can omit it.
  • Marinating chicken allows extra time for the chicken to absorb flavors and be super tender and moist to bite. Don't skip this step if possible.
  • The consistency of butter chicken is usually like a creamy gravy.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 10g | Protein: 28g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 827mg | Potassium: 675mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1924IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 3mg