Butter Chicken

Name: Butter Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4.6 bottle 500g boneless, skinless chicken thighs, cut into bite-sized pieces; 4.8 dash 1 cup plain yogurt; 9.1 bag 1 tablespoon ginger-garlic paste; 2.3 cm 1 teaspoon garam masala; 2.2 pinch 1/2 teaspoon turmeric powder; 4 tsp 1 teaspoon red chili powder (adjust to taste); 2.6 to taste Salt to taste; 4.6 g 2 tablespoons butter; 3.4 pinch 1 tablespoon cooking oil; 0.6 pinch 1 teaspoon cumin seeds; 2.9 bag 1 large onion, finely chopped; 5.3 kg 2 cups tomato puree; 9.2 inch 1 teaspoon coriander powder; 4.2 whole 1/2 cup heavy cream; 5.2 cm 1 tablespoon kasuri methi (dried fenugreek leaves), crushed; 9.8 package Fresh cilantro leaves, for garnish

By Veronica Hansen

November 17, 2025

3452 views

This Butter Chicken recipe is incredibly flavorful and aromatic. The chicken is marinated in a spiced yogurt mixture, then cooked in a creamy tomato-based sauce enriched with butter and cream. The dish is characterized by its rich, velvety texture and a balance of tangy, sweet, and savory notes. Garam masala and kasuri methi add depth and authenticity to the flavor profile, making it a classic Indian delicacy. Serve it with naan or rice for a complete meal.

Ingredients

500g boneless, skinless chicken thighs, cut into bite-sized pieces - 4.6 bottle
1 cup plain yogurt - 4.8 dash
1 tablespoon ginger-garlic paste - 9.1 bag
1 teaspoon garam masala - 2.3 cm
1/2 teaspoon turmeric powder - 2.2 pinch
1 teaspoon red chili powder (adjust to taste) - 4.0 tsp
Salt to taste - 2.6 to taste
2 tablespoons butter - 4.6 g
1 tablespoon cooking oil - 3.4 pinch
1 teaspoon cumin seeds - 0.6 pinch

Cooking Steps

Step 1

In a bowl, combine the chicken pieces with 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 up to 2 hours in the refrigerator.

Step 2

Heat butter and oil in a large pan or pot over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown.

Step 3

Stir in the ginger-garlic paste and sauté for another minute. Add the tomato puree, red chili powder, turmeric powder, and coriander powder. Cook until the tomatoes are well-cooked and the oil starts to separate from the mixture.

Step 4

Add the marinated chicken to the pan and cook until the chicken is browned on all sides. Cover and simmer for about 15-20 minutes, or until the chicken is cooked through.

Step 5

Stir in the cream and kasuri methi (dried fenugreek leaves). Mix well and simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 6

Garnish with fresh cilantro leaves. Serve hot with naan bread or rice.

Step 7

Optionally, add a teaspoon of sugar to balance the acidity of the tomatoes.

# Comfort Food # Sous Vide # Blender # Make-Ahead