Butter Chicken Recipe

Ingredients

• 800 g Boneless Chicken (cut into bite‑size pieces)
• 1/4 cup Full-Fat Yogurt (plain, unsweetened)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Red Chili Powder (regular red chili powder; Kashmiri optional for color)
• 0.5 tsp Cumin Powder (ground cumin)
• 1 tbsp Ginger Garlic Paste (store‑bought or freshly made equal parts minced ginger and garlic)
• 0.5 tbsp Lemon Juice (freshly squeezed)
• pinch Food Coloring (optional) (red or deep orange for visual appeal)
• 1/4 cup Cooking Oil (neutral oil such as vegetable or canola)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for start, 2 tbsp added at end)
• 2 medium Onion (sliced thin)
• 4 medium Tomato (roughly chopped)
• 20 Cashews (raw, about 1/4 cup; optional soak for smoother gravy)
• 4 Green Cardamom Pods (slightly crushed)
• 1 tsp Kashmiri Red Chili Powder (gives vibrant color and mild heat)
• 0.25 tsp Turmeric Powder
• 1 handful Fresh Coriander (chopped; part of blend and garnish)
• 1 cup Water (add as needed to adjust gravy consistency)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed before adding)
• 1 tsp Garam Masala
• 1/2 cup Heavy Cream (full‑fat, not light or table cream)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with yogurt, salt, red chili powder, cumin powder, ginger‑garlic paste, lemon juice and a pinch of food coloring if using. Mix well, cover with plastic wrap and refrigerate for at least 1 hour.

   Time: PT1H10M

2. Fry the Onions

   Heat 1/4 cup oil and 2 tbsp butter in a large skillet over medium heat. Add sliced onions and fry, stirring occasionally, until they turn soft and translucent (about 5‑6 minutes).

   Time: PT6M

3. Add Tomatoes, Cashews & Spices

   Add the roughly chopped tomatoes, ginger‑garlic paste, cashews, crushed cardamom pods, Kashmiri red chili powder, turmeric, salt, regular red chili powder and fresh coriander. Fry for 8‑10 minutes until the tomatoes soften and the mixture darkens slightly.

   Time: PT10M

4. Steam (Dam) the Masala

   Cover the pan with a lid and let the mixture steam on low heat for 3‑4 minutes. This helps the tomatoes and nuts blend together.

   Time: PT4M

5. Blend the Gravy

   Transfer the cooked masala to a bowl, let it cool slightly, then blend with a hand blender or countertop blender until completely smooth. Add a splash of water if needed to aid blending.

   Time: PT2M

6. Cook the Marinated Chicken

   Heat 3 tbsp oil in a separate skillet over medium flame. Add the marinated chicken (including the yogurt mixture) and cook, stirring occasionally, until the released water evaporates and the chicken is cooked through (about 8‑10 minutes).

   Time: PT10M

7. Optional Light Browning

   If desired, push the chicken pieces to the sides and let them get a light golden color for 2 minutes.

   Time: PT2M

8. Combine Gravy and Chicken

   Return the blended gravy to the large skillet used for the onions. Add about 1 cup of water (adjust for desired thickness) and bring to a gentle boil. Add the cooked chicken pieces and stir to coat.

   Time: PT5M

9. Add Kasuri Methi and Garam Masala

   Stir in crushed kasuri methi and garam masala. Cook for 1 minute to release their aromas.

   Time: PT1M

10. Finish with Cream and Butter

    Pour in the heavy cream, stir and cook for 1 minute. Reduce the flame to low, add the remaining 2 tbsp butter, and let the butter melt while simmering gently for another 5‑6 minutes. The gravy should become glossy and rich.

    Time: PT7M

11. Garnish and Serve

    Garnish with a drizzle of extra cream and a handful of chopped fresh coriander. Serve hot with naan, roti, or steamed basmati rice.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Chicken: Chicken thighs, Turkey breast
• Instead of Full-Fat Yogurt: Greek yogurt (full‑fat), Kefir
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Paprika
• Instead of Cumin Powder: Ground coriander (different flavor)
• Instead of Ginger Garlic Paste: Fresh minced ginger and garlic (1:1)
• Instead of Lemon Juice: Lime juice
• Instead of Cooking Oil: Ghee
• Instead of Unsalted Butter: Ghee
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes
• Instead of Cashews: Almonds
• Instead of Green Cardamom Pods: Cardamom powder (1/4 tsp)
• Instead of Kashmiri Red Chili Powder: Regular red chili powder (use half)
• Instead of Fresh Coriander: Cilantro
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves (1 tsp)
• Instead of Garam Masala: Curry powder
• Instead of Heavy Cream: Half‑and‑half with a knob of butter (less authentic)

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Large Skillet or Deep Pan
• Small Skillet
• Hand Blender
• Spatula or Wooden Spoon
• Lid for Pan
• Serving Spoon

Critical Steps — Do Not Skip

• Marinating the chicken for at least 1 hour
• Frying onions until soft before adding tomatoes
• Properly blending the cashew‑tomato mixture to a smooth puree
• Ensuring the chicken water evaporates before mixing with gravy
• Adding butter and cream at low heat to prevent curdling

Chef Tips from the Video

• Soak cashews for 15 minutes before blending for an ultra‑smooth texture.
• Use ghee instead of oil for an authentic buttery aroma.
• Crush whole spices (cardamom, cumin) just before adding to release maximum flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw overnight before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Gravy can be prepared up to step 5, blended, and stored refrigerated; add cream and butter just before serving.
• Cooked chicken can be frozen separately and reheated with the gravy.

Frequently Asked Questions