Perfect Butter Chicken at Home

Ingredients

• 2 cups Cilantro Leaves (packed, fresh)
• 3 cloves Garlic (peeled)
• 1 teaspoon Cumin Seeds (toasted)
• 1 teaspoon Kosher Salt
• 1 inch Ginger (peeled, grated for chutney; additional 2 inches for sauce)
• 3 Thai Bird's Eye Chili (or serrano, adjust for heat)
• 2 tablespoons Water (cold, for blending chutney)
• 1.5 pounds Boneless Skinless Chicken Thighs (cut into 1‑inch cubes)
• 2 teaspoons Kosher Salt (for first marinade)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Ginger (grated, for first marinade)
• 1 clove Garlic (grated, for first marinade)
• 1 cup Whole Milk Yogurt (145 g, hung to thicken (or use extra thick Greek yogurt))
• 2.5 teaspoons Kashmiri Chili Powder
• 1 teaspoon Turmeric Powder
• 2 teaspoons Lemon Juice (additional for second marinade)
• 1 teaspoon Ground Cumin
• 1 teaspoon Fenugreek Leaves (Kasuri Methi) (dried)
• 1 teaspoon Coriander Powder
• 1 tablespoon Garam Masala
• 2 teaspoons Fine Sea Salt
• 1 teaspoon Mustard Oil (optional, for authentic flavor)
• 4 tablespoons Ghee (Clarified Butter) (divided)
• 1 small Yellow Onion (diced)
• 1.5 inch Ginger (finely chopped for sauce)
• 7 cloves Garlic (finely chopped for sauce)
• 2.5 teaspoons Granulated Sugar
• 2 teaspoons Coriander Powder
• 0.5 teaspoon Cumin Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Kashmiri Chili Powder
• 1 teaspoon Garam Masala
• 1 tablespoon Tomato Paste
• 14 ounce Crushed Tomatoes (1 can)
• 1.25 cup Water
• 1 tablespoon Fenugreek Leaves (Kasuri Methi)
• 1 Cinnamon Stick (optional)
• 6 Cardamom Pods (whole)
• 5 Cloves (whole)
• 0.5 cup Heavy Whipping Cream
• 1.5 tablespoons Unsalted Butter (cold, cut into pieces)
• to taste Salt

Instructions

1. Prepare Green Chutney

   Combine cilantro, garlic, toasted cumin seeds, kosher salt, ginger knob, and Thai chilies in a blender. Add a splash of cold water and blend on medium, increasing to high until smooth. Transfer to a serving bowl.

   Time: PT10M

2. First Chicken Marinade

   In a bowl, toss chicken thigh cubes with 2 tsp kosher salt, 1 Tbsp lemon juice, 1 tsp grated ginger, and 1 grated garlic clove. Mix until evenly coated.

   Time: PT8M

3. Hang Yogurt (Optional)

   Place whole‑milk yogurt in a clean kitchen towel, gather the edges, tie with kitchen twine, and hang over a bowl for 2–3 hours (or overnight) to drain excess whey.

   Time: PT180M

4. Second Chicken Marinade

   In a large bowl combine the hung (or regular) yogurt with Kashmiri chili powder, turmeric, 2 tsp lemon juice, ground cumin, fenugreek leaves, coriander powder, garam masala, fine sea salt, grated ginger (2 inch knob), grated garlic (2 cloves), and mustard oil. Whisk until thick and smooth, then add the chicken from step 2 and massage the sauce into the meat.

   Time: PT12M

5. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours (overnight for best flavor).

   Time: PT30M

6. Skewer and Grill Chicken

   Thread marinated chicken onto metal skewers. Grill or broil on high heat, turning every 2–3 minutes, until charred on all sides (about 6‑9 minutes total). The chicken will be cooked through.

   Time: PT10M

   Temperature: 450°F

7. Start Sauce Base

   In a large saucepan heat 2 Tbsp ghee over medium. Add diced onion, 1.5‑inch chopped ginger, and 7 minced garlic cloves. Season with a pinch of salt and sauté until softened, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

8. Toast Spices

   Add sugar, coriander powder, cumin powder, turmeric, Kashmiri chili, garam masala, and salt to the onion mixture. Cook, stirring, for 30‑60 seconds until fragrant and slightly darkened.

   Time: PT1M

   Temperature: Medium

9. Add Tomato Elements

   Stir in tomato paste and cook 1‑2 minutes until it darkens slightly. Then add crushed tomatoes, 1¼ cup water, and 1 Tbsp fenugreek leaves. Bring to a boil.

   Time: PT5M

   Temperature: Medium

10. Spice Bag (Optional)

    Wrap a cinnamon stick, 6 cardamom pods, and 5 cloves in cheesecloth, tie with kitchen twine, and add to the simmering sauce. Let simmer 10‑15 minutes.

    Time: PT15M

    Temperature: Low

11. Blend Sauce

    Remove the spice bag, then carefully transfer the sauce to a blender (or use an immersion blender). Blend on high until ultra‑smooth.

    Time: PT5M

12. Smoke Ghee (Optional)

    Stir 2 Tbsp melted ghee into the sauce, then place a hot oak lump charcoal piece into the ghee, cover the pan and let smoke for 1‑2 minutes. Remove charcoal and strain the ghee through a fine mesh into the sauce.

    Time: PT5M

13. Finish Sauce

    Add ½ cup heavy whipping cream and bring to a gentle boil, then reduce to low simmer for 1 minute. Add the grilled chicken pieces, stir, and simmer 5 minutes to meld flavors.

    Time: PT7M

    Temperature: Medium‑High then Low

14. Finish with Butter

    Turn off heat. Whisk in 1‑2 Tbsp cold unsalted butter until fully emulsified, creating a velvety finish.

    Time: PT2M

15. Plate and Serve

    Ladle butter chicken into bowls, drizzle a little extra cream for visual shine, garnish with fresh cilantro leaves. Serve with basmati rice, garlic naan, and the green chutney on the side.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

30 g

Fat

32 g

Fiber

4 g