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The Best Butter Chicken Recipe

This Butter Chicken is a creamy, savory delight! Packed with spices and rich flavors, it's sure to impress at any dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 2 pounds boneless chicken thighs cut into large bite-sized pieces
  • 2/3 cup plain Greek yogurt (full-fat is best)
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika (not smoked)
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon ground cardamom (optional if you have it)
For the Sauce:
  • 4 tablespoons vegetable or canola oil
  • 3 tablespoons ghee (may substitute unsalted butter)
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 14 oz. can fire roasted diced tomatoes
  • 3/4 cup water
  • 1/3 cup unsalted cashews
  • 1 cup heavy cream (sub evaporated milk for lower calories)
  • 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
  • 1 teaspoon sugar or more to taste

Equipment

  • Large mixing bowl
  • Skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or food processor

Method
 

Preparation Steps:
  1. In a large mixing bowl, combine the Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, chili powder, paprika, salt, turmeric, ground coriander, cayenne pepper, and ground cardamom. Mix well to form a marinade.
  2. Add the chicken thighs and ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
  3. In a large skillet or Dutch oven, heat the vegetable oil and ghee over medium heat. Once hot, add the minced garlic and ginger, stirring continuously until fragrant, about 1 minute.
  4. Add the marinated chicken (reserve any leftover marinade) to the skillet in a single layer. Cook for about 5-6 minutes, turning occasionally, until the chicken is browned on all sides.
  5. Stir in the fire-roasted diced tomatoes and water. Scrape up any browned bits from the bottom of the pan for added flavor. Bring to a gentle simmer.
  6. If you prefer a smoother sauce, use a blender or food processor to puree the mixture until smooth. Return it to the skillet if using a blender.
  7. Add the unsalted cashews and heavy cream to the skillet. Stir to combine, then add the reserved marinade. Let it simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
  8. Sprinkle in the kasoori methi and sugar. Taste and adjust seasoning as needed. If you prefer a sweeter sauce, add more sugar according to your taste.
  9. Serve the butter chicken hot, garnished with fresh cilantro if desired. Pair it with fluffy basmati rice or warm naan for the ultimate comfort food experience.

Notes

  • Marinating the chicken longer enhances the flavor; overnight is ideal.
  • Adjust the spice levels according to your preference; omit cayenne for a milder dish.
  • For a nut-free version, skip the cashews or replace them with sunflower seeds.