Butter Chicken

Name: Butter Chicken
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g Chicken Thigh, boneless, skinless, cut into bite-size pieces; 120g Plain Yogurt, full-fat (about 1/2 cup); 1 1/2 tbsp Lemon Juice; 2 tbsp Ginger Garlic Paste; 2 tsp Kashmiri Chili Powder; 1/2 tsp Ground Turmeric; 1 tsp Garam Masala; 1 1/4 tsp Fine Salt; 1 tbsp Neutral Oil; 60g Unsalted Butter, about 4 tbsp; 1 tbsp Neutral Oil; 4 pods of Green Cardamom, lightly crushed; 1 small stick of Cinnamon Stick, about 2.5 cm; 3 Cloves; 1 Bay Leaf; 1 tbsp Ginger Garlic Paste; 800g Ripe Tomatoes, chopped (or equivalent canned crushed tomatoes); 1 tsp Kashmiri Chili Powder; 2 tsp Sugar; 1 tsp Fine Salt, to taste; 150ml Heavy Cream; 2 tsp Dried Fenugreek Leaves, kasuri methi, crushed; 150ml Water, hot (to adjust consistency); 20g Unsalted Butter, for finishing, optional; 2 tbsp Coriander Leaves, fresh, chopped (cilantro)

This classic Butter Chicken presents tender, spice‑kissed chicken simmered in a silky tomato‑cream sauce enriched with butter and fenugreek for a comforting, restaurant‑style dish at home. Bright lemon and yogurt in the marinade keep the thighs juicy while a slow‑cooked tomato gravy develops deep, rounded flavor. Finish with a drizzle of cream and fresh coriander for a rich, fragrant meal perfect with rice or warm flatbreads.

This classic Butter Chicken presents tender, spice‑kissed chicken simmered in a silky tomato‑cream sauce enriched with butter and ... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

1 hr10 min

Price

1,12 €

Calories

763 kcal

gluten free

high protein

low carb

keto

Method

Wash the produce

Rinse the ripe tomatoes and coriander leaves under cold water. Shake off the excess water and pat them dry so the tomatoes are easier to chop and the coriander stays fresh and bright for garnish.

Cut and chop

Trim and cut the chicken thighs into bite-size pieces if they are not already cut. Finely chop the tomatoes, roughly discarding any very tough core pieces. Finely chop the coriander leaves for serving later.

Marinate the chicken

In a medium bowl, mix the plain yogurt, lemon juice, ginger garlic paste, Kashmiri chili powder, ground turmeric, garam masala, fine salt, and neutral oil until smooth. Add the chicken and turn well so every piece is coated. Cover and let it marinate for at least 30 minutes at room temperature if your kitchen is cool, or in the fridge if it is warm.

Heat the pan

Set a large heavy skillet or saute pan over medium-high heat and let it get properly hot before the chicken goes in. A hot pan gives you browned, slightly charred edges instead of pale steamed chicken.

Sear the chicken

Lay the marinated chicken in the hot pan in a single layer; cook in batches if needed so you do not crowd it. Sear for 3 minutes without moving, then turn the pieces and cook for 3 more minutes until lightly charred in spots and nearly cooked through. Transfer the chicken to a plate and keep any juices for the sauce.

Build the sauce

Lower the heat to medium. In the same pan, melt the unsalted butter with the remaining neutral oil. Lightly crush the green cardamom pod with the side of your knife, then add it to the pan with the cinnamon stick, cloves, and bay leaf. Let the spices sizzle for 30 to 45 seconds, then stir in the remaining ginger garlic paste and cook for about 30 seconds, just until fragrant.

Cook the tomatoes

Add the chopped tomatoes, the remaining Kashmiri chili powder, sugar, and the remaining salt. Stir well, scraping up any browned bits from the pan, then simmer for 10 to 12 minutes, stirring now and then, until the tomatoes are completely softened, darker in color, and the fat begins to separate around the edges.

Blend until smooth

Take the pan off the heat and remove the bay leaf and cinnamon stick if you can spot them easily. Blend the sauce with an immersion blender until very smooth and velvety; a few tiny spice flecks are fine. Return the pan to low heat once blended.

Finish the curry

Add the seared chicken and any resting juices back to the sauce, then pour in the heavy cream. Crush the dried fenugreek leaves between your fingers and stir them in, then add hot water a little at a time until the sauce is rich but spoonable. Simmer gently for 5 to 8 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce coats it nicely. Taste and adjust the salt if needed.

Garnish and serve

Stir in the optional extra butter for a glossy finish. Remove any whole spices you find, spoon the butter chicken into serving bowls, and scatter over the chopped coriander leaves. Serve hot with rice, naan, or both.