The Only Butter Chicken Recipe You Need

Ingredients

• 500 g Chicken Breast (cut into thin slices; can substitute with boneless chicken thighs)
• 1 tsp Ginger Paste (jarred or freshly made)
• 0.5 tbsp Garlic Paste (jarred or freshly minced)
• 0.25 cup Thick Yogurt (full‑fat plain yogurt works best)
• 4 tbsp Kashmiri Chili Powder (mild red chili powder for color and flavor)
• 2.5 tsp Cumin Powder
• 3.5 tsp Coriander Powder
• 0.75 tsp Turmeric Powder
• 2.5 tsp Garam Masala
• 1 tsp Amchur (Dried Mango) Powder
• 2 tbsp Lemon Juice (freshly squeezed)
• 6.5 tbsp Neutral Oil (vegetable or canola oil)
• 1 tsp Salt (or to taste)
• 4 tbsp Unsalted Butter (divided; can use ghee for authentic flavor)
• 3 pieces Dried Kashmiri Chilies (whole, for initial flavor base)
• 1 piece Green Chili (chopped; adjust heat to preference)
• 1 piece Large Onion (finely sliced; can dice if preferred)
• 6 pieces Tomatoes (ripe, slightly soft; coarsely chopped)
• 50 g Cashew Nuts (about 30 pieces; can toast for deeper flavor)
• 1 tbsp Granulated Sugar
• 3.5 cup Water (divided for cooking and adjusting sauce consistency)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms before adding)
• 0.25 cup Fresh Cream (full‑fat heavy cream)
• 2 tbsp Fresh Cilantro (finely chopped for garnish)

Instructions

1. Slice Chicken

   Trim any excess fat from the chicken breasts and slice into thin strips.

   Time: PT5M

2. Prepare Marinade

   In a mixing bowl combine ginger paste, garlic paste, thick yogurt, Kashmiri chili powder, cumin powder, coriander powder, turmeric, garam masala, amchur powder, lemon juice, oil, and salt. Mix well.

   Time: PT5M

3. Marinate Chicken

   Add the sliced chicken to the bowl, toss until every piece is fully coated, then cover and refrigerate for at least 30 minutes.

   Time: PT30M

4. Start Sauce Base

   Heat the heavy‑bottomed pot over medium heat, melt 2 tbsp butter with 2 tbsp oil.

   Time: PT2M

5. Sauté Whole Chilies

   Add the three dried Kashmiri chilies and sauté for about 2 minutes until fragrant.

   Time: PT2M

6. Cook Onion

   Add the finely sliced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

7. Add Ginger & Garlic

   Stir in 0.5 tbsp ginger paste and 1 tbsp garlic paste; cook until the raw aroma disappears and the onion turns a light golden hue, about 3 minutes.

   Time: PT3M

8. Toast Spices

   Add 2 tbsp Kashmiri chili powder, 2 tsp cumin, 2 tsp coriander, 0.5 tsp turmeric, and 1 tsp garam masala. Stir for 2 minutes to bloom the spices.

   Time: PT2M

9. Add Tomatoes

   Add the coarsely chopped tomatoes (about 6 medium) and mix.

   Time: PT2M

10. Add Cashews, Lemon, Sugar & Salt

    Stir in 50 g cashew nuts, 1 tbsp lemon juice, 1 tbsp sugar, and about 1 tsp salt.

    Time: PT1M

11. Simmer Sauce

    Pour in 1/4 cup water, give a quick stir, cover, and let simmer until the tomatoes are very soft, about 12 minutes, stirring occasionally.

    Time: PT12M

12. Cool Sauce

    Remove the pot from heat and allow the sauce mixture to cool for about 5 minutes before blending.

    Time: PT5M

13. Blend Sauce

    Transfer the cooled sauce to a blender, blend until completely smooth. Add a little water if needed to aid blending.

    Time: PT5M

14. Cook Marinated Chicken

    Heat a skillet over medium heat, melt 0.5 tbsp butter with 2 tbsp oil. Cook the marinated chicken in two batches, about 5 minutes per side, until fully cooked (no pink). Transfer cooked pieces to a bowl.

    Time: PT20M

15. Prepare Final Sauce Base

    In a clean pot melt 0.5 tbsp butter with 2 tbsp oil, sauté the chopped green chili for 1 minute, then add 1 tbsp Kashmiri chili powder and stir briefly.

    Time: PT2M

16. Strain Blended Sauce

    Pass the blended sauce through a fine mesh sieve into the pot, adding about 2 cups water to reach a silky consistency. Stir and bring to a gentle simmer.

    Time: PT5M

17. Combine Chicken and Sauce

    Add the cooked chicken pieces to the simmering sauce, stir and let cook together for 5 minutes.

    Time: PT5M

18. Finish with Kasuri Methi, Garam Masala, Butter & Cream

    Crush 1 tsp kasuri methi between your palms and add to the pot along with 1 tsp garam masala. Stir, then add 1 tbsp butter, 1/4 cup fresh cream, and chopped cilantro. Mix gently and remove from heat.

    Time: PT2M

19. Plate and Garnish

    Spoon the butter chicken into a serving bowl, drizzle a little extra cream on top, and garnish with additional cilantro.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs
• Instead of Ginger Paste: Fresh grated ginger
• Instead of Garlic Paste: Minced garlic
• Instead of Thick Yogurt: Greek yogurt
• Instead of Kashmiri Chili Powder: Paprika + a pinch cayenne
• Instead of Amchur (Dried Mango) Powder: Lemon zest
• Instead of Lemon Juice: Lime juice
• Instead of Neutral Oil: Ghee
• Instead of Unsalted Butter: Ghee
• Instead of Dried Kashmiri Chilies: Red pepper flakes
• Instead of Green Chili: Jalapeño
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Cashew Nuts: Almonds
• Instead of Granulated Sugar: Honey
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (ground)
• Instead of Fresh Cream: Coconut cream (non‑dairy)
• Instead of Fresh Cilantro: Fresh parsley

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Heavy‑Bottomed Pot
• Blender
• Fine Mesh Sieve
• Skillet or Frying Pan
• Spatula or Wooden Spoon
• Serving Bowl

Critical Steps — Do Not Skip

• Marinate chicken for at least 30 minutes.
• Blend the cooked tomato‑cashew mixture until completely smooth.
• Pass the blended sauce through a fine mesh sieve for silkiness.
• Cook chicken in two batches to avoid overcrowding.
• Finish the sauce with butter, cream, and kasuri methi for authentic flavor.

Chef Tips from the Video

• Use full‑fat yogurt for a tender, juicy chicken.
• Toast the cashews lightly before blending for a richer, nuttier flavor.
• For an authentic touch, replace butter with ghee in the final step.
• Add a pinch of sugar at the end if the tomato acidity is too sharp.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

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

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The tomato‑cashew sauce can be prepared up to 2 days ahead and refrigerated.
• Cooked butter chicken freezes well; reheat gently on the stovetop, adding a splash of water if needed.

Frequently Asked Questions