Name: Best Butter Chicken: The Ultimate Recipe and Guide Recipe
Prep time: PT-492335H35M54S
Cook time: 45 min
Total time: PT-492335H35M54S
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 cup plain yogurt, full fat; 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended); 1 tablespoon lemon juice; 1 teaspoon garam masala; 1 teaspoon turmeric powder; 1 teaspoon red chili powder (adjust to your spice preference); 1/2 teaspoon cumin powder; 1/2 teaspoon coriander powder; 1/2 teaspoon salt (or to taste); 2 tablespoons butter; 1 tablespoon olive oil (plus extra for cooking chicken); 1 large onion, finely chopped; 2 tablespoons ginger-garlic paste; 1 (14.5 ounce) can crushed tomatoes; 1 (14.5 ounce) can tomato sauce; 1 cup heavy cream; 1/2 cup cashew nuts, soaked in warm water for at least 30 minutes; 1 tablespoon garam masala; 1 teaspoon red chili powder (adjust to your spice preference); 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon sugar (or to taste, balances the acidity); 1/2 teaspoon dried fenugreek leaves (Kasuri Methi), crushed; Salt to taste; Fresh cilantro leaves, chopped, for garnish; Cooked basmati rice or naan bread

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Introduction

Butter Chicken is a rich and creamy Indian classic beloved worldwide for its vibrant flavors and tender chicken pieces. This ultimate recipe guides you through marinating, cooking, and creating the perfect buttery tomato sauce to bring this dish to life. Whether you’re a beginner or an experienced cook, this guide makes it easy to enjoy authentic butter chicken at home.

The dish is served in a white bowl on a white marbled surface, showing three main layers: white basmati rice mixed with chopped green herbs on the left, a creamy orange curry with large, tender chicken pieces sprinkled with green cilantro leaves in the center and right, and a folded, lightly charred naan bread placed behind the rice and curry, curving inside the bowl. The curry sauce looks thick and smooth, with specks of red chili and green herbs adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup plain yogurt, full fat
2 tablespoons ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
1 tablespoon lemon juice
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon salt (or to taste)
2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 tablespoons ginger-garlic paste
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can tomato sauce
1 cup heavy cream
1/2 cup cashew nuts, soaked in warm water for at least 30 minutes
1 tablespoon garam masala
1 teaspoon red chili powder (adjust to your spice preference)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon sugar (or to taste, balances the acidity)
1/2 teaspoon dried fenugreek leaves (Kasuri Methi), crushed
Salt to taste
Fresh cilantro leaves, chopped, for garnish
Cooked basmati rice or naan bread, for serving

Instructions

Step 1: In a large bowl, combine chicken pieces, yogurt, 2 tablespoons ginger-garlic paste, lemon juice, 1 teaspoon garam masala, turmeric, red chili powder, cumin powder, coriander powder, and 1/2 teaspoon salt. Mix well, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Drain soaked cashews and blend into a smooth paste using a little water. Set aside.
Step 3: Heat butter and olive oil in a large pot over medium heat. Add chopped onion and cook until softened and lightly golden brown, about 5-7 minutes.
Step 4: Add 2 tablespoons ginger-garlic paste and cook for 1 minute until fragrant.
Step 5: Pour in crushed tomatoes and tomato sauce, stirring well to combine.
Step 6: Add 1 tablespoon garam masala, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and sugar. Stir to blend all spices.
Step 7: Bring the sauce to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally.
Step 8: Remove the pot from heat and let the sauce cool slightly before blending.
Step 9: Carefully blend the sauce until smooth and creamy. Return the blended sauce to the pot.
Step 10: Stir in cashew paste and heavy cream. Mix well and season with salt to taste.
Step 11: Simmer the sauce gently over low heat for 5-10 minutes, stirring occasionally.
Step 12: To cook the chicken, heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (cook in batches if necessary). Cook each side for 5-7 minutes until cooked through (internal temperature 165°F/74°C). Remove and set aside.
Alternative Step 12: For baking, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange chicken in a single layer and bake for 20-25 minutes or until cooked through.
Step 13: Add the cooked chicken to the pot with the butter chicken sauce. Stir well to coat all pieces.
Step 14: Simmer over low heat for 5-10 minutes to let the chicken absorb the flavors.
Step 15: Stir in crushed dried fenugreek leaves (Kasuri Methi).
Step 16: Taste and adjust seasoning if needed.
Step 17: Serve hot over cooked basmati rice or with naan bread. Garnish with fresh chopped cilantro leaves.

Tips & Variations

For extra smoky flavor, marinate and cook the chicken over a grill or use a charcoal grill pan.
If you prefer a lighter sauce, substitute half the heavy cream with plain yogurt stirred in at the end.
Adjust red chili powder according to your spice tolerance to make it mild or spicy.
Cashew paste adds creaminess; you can substitute with almond paste or skip it for a simpler sauce.
Use fresh fenugreek leaves if available for a more vibrant flavor instead of dried Kasuri Methi.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A white bowl holds a dish with three main parts: on the left, a mound of fluffy white rice mixed with small green herbs; in front, rich orange curry with chunky pieces of chicken covered in creamy sauce, sprinkled with fresh green cilantro leaves; behind, a piece of soft, browned flatbread leaning against the side of the bowl. The bowl is placed on a white marbled surface with a glass of water blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs remain juicier and more flavorful in this recipe. If using breast, avoid overcooking to prevent dryness.

Is it necessary to soak cashew nuts before blending?

Soaking softens the cashews, making them easier to blend into a smooth paste, which creates a creamier sauce. If you’re in a hurry, blend them with hot water to help soften quickly.