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Delicious Butter Chicken served as a featured image for a food blog post.

Best Butter Chicken Recipe

This recipe delivers an authentic and delicious Butter Chicken experience at home. The tender chicken and creamy tomato-based sauce, infused with aromatic spices, create a deeply satisfying flavor profile that rivals takeout versions. It's a family-favorite Indian recipe that is quick, easy, and bursting with flavor.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder or to taste
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 tbsp ghee or additional butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder or to taste
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 cup heavy cream
  • 1 tbsp dried fenugreek leaves kasuri methi
  • Salt to taste
  • Sugar to taste
  • Fresh cilantro, for garnish
  • Naan bread or rice, for serving

Equipment

  • mixing bowl
  • measuring cups and spoons
  • baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Spatula or spoon
  • knife
  • cutting board

Method
 

  1. In a bowl, combine the chicken, yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
  2. Preheat oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until cooked through and lightly browned. Alternatively, you can pan-fry the chicken in batches until cooked through.
  3. In a large pot or Dutch oven, melt the butter and ghee over medium heat. Add the chopped onion and cook until softened and golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. Stir in the crushed tomatoes, tomato sauce, garam masala, turmeric powder, red chili powder, cumin, coriander, salt, and sugar. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Use an immersion blender to blend the sauce until smooth. If you don't have an immersion blender, carefully transfer the sauce to a regular blender and blend until smooth (be cautious when blending hot liquids).
  6. Add the cooked chicken to the sauce. Stir in the heavy cream and crushed fenugreek leaves. Simmer for another 5-10 minutes to allow the flavors to meld together.
  7. Garnish with fresh cilantro and serve hot with naan bread or rice.

Notes

For best results, marinate the chicken overnight. Blooming the spices in ghee or butter before adding the tomatoes enhances their flavor. Add a pinch of sugar to balance the acidity of the tomatoes. Dried fenugreek leaves (kasuri methi) are crucial for an authentic flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can adjust the amount of red chili powder to your spice preference. Full-fat yogurt is recommended for the marinade.