Butter Chicken

Name: Butter Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 6.6 tbsp 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 4.7 dash 1 cup plain yogurt; 3.3 can 1 tbsp ginger-garlic paste; 8.3 half 1 tbsp lemon juice; 9 dash 1/2 tsp turmeric powder; 9.2 inch 1 tbsp chili powder (adjust to taste); 3.6 pinch 1 tbsp garam masala; 3.5 inch Salt to taste; 4.6 pinch 2 tbsp oil or ghee; 5.1 can 1 large onion, finely chopped; 10.1 half 1 tbsp ginger-garlic paste; 5.8 pinch 1 (28 oz) can crushed tomatoes or tomato puree; 2.4 as needed 1/2 cup cashew nuts; 6.8 whole 1 tsp sugar; 7.9 half 1 tbsp kasuri methi (dried fenugreek leaves), crushed; 4 box 4 tbsp butter; 6.1 can 1/2 cup heavy cream; 1 mg Fresh coriander leaves, for garnish

By Yousuf Rasheed

November 18, 2025

6618 views

This recipe brings the vibrant flavors of India to your table with a creamy, aromatic butter chicken. Tender chicken pieces are marinated in a spiced yogurt mixture, then simmered in a rich tomato and cashew-based sauce, finished with butter and cream for a luscious texture. It's the ultimate comfort food. The dish features marinated chicken simmered in a tomato-based sauce enriched with butter, cream, and aromatic spices. The dish achieves its distinctive flavor through a combination of traditional Indian spices, including garam masala, ginger, garlic, and chili powder. The slow simmering process allows the flavors to meld together. This butter chicken is great with naan bread or rice.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 6.6 tbsp
1 cup plain yogurt - 4.7 dash
1 tbsp ginger-garlic paste - 3.3 can
1 tbsp lemon juice - 8.3 half
1/2 tsp turmeric powder - 9.0 dash
1 tbsp chili powder (adjust to taste) - 9.2 inch
1 tbsp garam masala - 3.6 pinch
Salt to taste - 3.5 inch
2 tbsp oil or ghee - 4.6 pinch
1 large onion, finely chopped - 5.1 can

Cooking Steps

Step 1

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

Step 2

Heat oil or ghee in a large pan or pot over medium heat. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.

Step 3

Add tomato puree, cashew nuts, sugar, and kasuri methi (dried fenugreek leaves). Cook for 10-15 minutes, stirring occasionally, until the tomatoes are cooked down and the sauce thickens.

Step 4

Add the marinated chicken to the sauce. Stir well to coat the chicken with the sauce. Cover and simmer for 20-25 minutes, or until the chicken is cooked through.

Step 5

Stir in butter and cream. Simmer for another 5 minutes, allowing the sauce to become rich and creamy. Adjust salt and spices to taste.

Step 6

Garnish with fresh coriander leaves. Serve hot with naan bread, roti, or rice.

Step 7

Optional: For a smoky flavor, you can give the butter chicken a 'dhungar' treatment. Place a small steel bowl in the center of the pan, put a burning piece of charcoal in it, pour a teaspoon of ghee over the charcoal, and immediately cover the pan with a lid. Let the smoke infuse for 2-3 minutes before removing the bowl.

# Rice # Probiotic # Special Occasion # Savory