How To Make The Creamiest Butter Chicken

Ingredients

• 1.5 kg Chicken Thighs, Boneless Skinless (cut into 2‑inch strips)
• 1 cup Full‑Fat Greek Yogurt (plain, unsweetened)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Salt (plus extra to taste)
• 1 teaspoon Turmeric Powder
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 2 teaspoons Kashmiri Red Chili Powder (mildly spicy, gives signature color)
• 2 tablespoons Garam Masala (Homemade) (toasted and ground whole spices)
• 5 tablespoons Ginger Garlic Paste (freshly blended)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Cumin Seeds
• 2 Cardamom Pods (green, slightly crushed)
• 1 Bay Leaf
• 4 Cloves
• 2 Green Chilies (slit lengthwise)
• 1 Onion (medium, finely chopped)
• 1 teaspoon Ground Cumin (for sauce)
• 1 teaspoon Ground Coriander (for sauce)
• 0.5 teaspoon Turmeric Powder (for sauce)
• 400 g Canned Crushed Tomatoes (1 14‑oz can, preferably San Marzano)
• 0.25 cup Raw Cashews (soaked 10 minutes then drained)
• 0.5 cup Water
• 1 teaspoon Sugar (balances acidity)
• 0.5 cup Heavy Cream (full‑fat)
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• 2 tablespoons Fresh Cilantro (chopped for garnish)
• Whole Spices for Homemade Garam Masala (2 bay leaves, 2 cinnamon sticks (2‑inch), 4 cloves, 6 green cardamom pods, 10 black peppercorns, 2 tsp cumin seeds, 2 tsp coriander seeds, ¼ tsp grated nutmeg)

Instructions

1. Toast Whole Spices for Garam Masala

   Heat a dry skillet over medium heat. Add bay leaves, cinnamon sticks, cloves, cardamom pods, peppercorns, cumin seeds, coriander seeds, and a pinch of grated nutmeg. Toast, stirring constantly, for 1‑2 minutes until fragrant but not burnt.

   Time: PT2M

2. Grind Toasted Spices

   Transfer the cooled spices to a spice grinder (or coffee grinder) and pulse until a fine powder forms. Store any excess in an airtight container.

   Time: PT2M

3. Prepare Fresh Ginger‑Garlic Paste

   Peel 2 inches of ginger root and 6 garlic cloves. Add them to a food processor with 2 Tbsp neutral oil and ½ tsp salt. Blend until smooth, scraping the sides as needed.

   Time: PT5M

4. Marinate the Chicken

   In a large bowl combine the ginger‑garlic paste, 2 Tbsp homemade garam masala, 1 tsp turmeric, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp Kashmiri red chili powder, 1 tsp salt, 2 Tbsp lemon juice, and 1 cup full‑fat Greek yogurt. Add the chicken strips, toss to coat, and cover. Refrigerate for at least 3 hours, preferably overnight.

   Time: PT5M

5. Broil the Marinated Chicken

   Preheat the oven’s broiler on high. Thread the chicken strips onto metal skewers (or arrange on a broiler pan). Broil 7 minutes each side, total about 15 minutes, until the chicken is 75 % cooked and has a slight char.

   Time: PT15M

   Temperature: 500°F

6. Start the Butter‑Chicken Gravy

   In a large skillet, melt 4 Tbsp butter with 2 Tbsp oil over medium heat. Add 1 tsp cumin seeds, 2 crushed cardamom pods, 1 bay leaf, 4 cloves, the slit green chilies, and ½ tsp turmeric. Sauté until the spices sizzle and become aromatic, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Sauté Onion

   Add the finely chopped onion to the pan. Cook, stirring occasionally, until the onion turns light golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Add Paste and Ground Spices

   Stir in 2 Tbsp of the ginger‑garlic paste, then add 1 tsp ground cumin, 1 tsp Kashmiri red chili powder, 1 tsp ground coriander, and 1 tsp garam masala. Cook for 1‑2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

9. Simmer Tomatoes and Cashews

   Pour in the canned crushed tomatoes and add the soaked cashews. Stir, then let the sauce simmer gently for 12 minutes, stirring occasionally, until the tomatoes deepen to a rich red and the cashews are completely softened.

   Time: PT12M

   Temperature: Low

10. Blend the Sauce

    Transfer the hot tomato‑cashew mixture to a high‑speed blender. Add ½ cup water and blend until perfectly smooth. Return the puree to the skillet.

    Time: PT3M

11. Combine Chicken and Finish the Gravy

    Stir in an extra 2 Tbsp butter, 1 tsp sugar, and the broiled chicken pieces. Reduce heat to low, cover, and simmer for 10 minutes so the chicken absorbs the sauce.

    Time: PT10M

    Temperature: Low

12. Finish with Cream and Fenugreek

    Remove the lid, stir in ½ cup heavy cream and 1 tsp crushed dried fenugreek leaves. Cook for another 2 minutes, then garnish with chopped cilantro.

    Time: PT2M

    Temperature: Low

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

20 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs, Boneless Skinless: Chicken Breast
• Instead of Full‑Fat Greek Yogurt: Plain regular yogurt
• Instead of Lemon Juice: Lime juice
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Garam Masala (Homemade): Store‑bought garam masala (double amount)
• Instead of Ginger Garlic Paste: Store‑bought ginger‑garlic paste
• Instead of Unsalted Butter: Ghee (use less)
• Instead of Vegetable Oil: Canola oil
• Instead of Green Chilies: Jalapeño
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
• Instead of Raw Cashews: Almonds
• Instead of Sugar: Honey
• Instead of Heavy Cream: Half‑and‑half
• Instead of Whole Spices for Homemade Garam Masala: Store‑bought garam masala

Equipment Needed

• Spice Grinder or Coffee Grinder
• High‑Speed Blender
• Large Skillet or Heavy‑Bottomed Pan
• Broiler Rack or Grill Pan with Skewers
• Mixing Bowls
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Tongs
• Wooden Spoon or Silicone Spatula

Critical Steps — Do Not Skip

• Toasting whole spices without burning them
• Grinding the toasted spices to a fine powder
• Marinating the chicken with yogurt for tenderness
• Simmering the tomato‑cashew sauce until cashews are fully softened
• Blending the hot sauce safely
• Finishing with cream and fenugreek without curdling

Chef Tips from the Video

• Toast the whole spices in a dry pan for extra smoky depth.
• Use Kashmiri red chili powder for color without excessive heat.
• Crush the dried fenugreek leaves between your palms to release their aroma.

Troubleshooting

Storage

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

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

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

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• The sauce can be prepared a day ahead; reheat gently and add fresh cream before serving.
• Freeze cooked chicken strips separately if you plan to store for longer periods.

Frequently Asked Questions