Description
This Best Butter Chicken recipe delivers a rich, creamy, and flavorful Indian classic that is perfect for any occasion. Tender marinated chicken thighs are cooked to perfection and simmered in a luscious tomato-based sauce enriched with cream, butter, and a blend of aromatic spices. Served best with basmati rice or naan, this ultimate butter chicken guide ensures a restaurant-quality dish made entirely at home.
Ingredients
Scale
For the Chicken Marinade
- 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)
For the Sauce
- 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
To Garnish and Serve
- Fresh cilantro leaves, chopped, for garnish
- Cooked basmati rice or naan bread
Instructions
- Marinating the Chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric, red chili powder, cumin, coriander, and salt. Mix thoroughly to coat each piece. Cover and refrigerate the mixture for at least 2 hours, preferably overnight, to tenderize and infuse flavors.
- Preparing the Cashew Paste: Drain the soaked cashew nuts and blend them into a smooth paste with a little water. Set this creamy cashew paste aside for incorporation into the sauce.
- Starting the Sauce: Heat butter and olive oil together in a large pot over medium heat. Add the finely chopped onions and cook them until softened and lightly golden brown, about 5-7 minutes.
- Adding Aromatics: Stir in the ginger-garlic paste and cook for an additional 1 minute until fragrant, releasing their flavors.
- Incorporating Tomatoes: Pour in the crushed tomatoes and tomato sauce into the pot and stir well to combine all ingredients.
- Seasoning the Sauce: Add garam masala, red chili powder, cumin powder, coriander powder, and sugar to balance acidity. Mix everything thoroughly.
- Simmering: Bring the sauce to a gentle simmer, then reduce heat to low. Cover the pot and let it cook for 15-20 minutes, stirring occasionally to meld the flavors.
- Cooling the Sauce: Remove the pot from heat and allow the sauce to cool slightly for safer blending.
- Blending the Sauce: Carefully blend the sauce until smooth and creamy, using caution with hot liquids to avoid splatters.
- Returning Sauce to Pot: Pour the blended smooth sauce back into the pot on low heat.
- Enriching the Sauce: Stir in the cashew paste and heavy cream until well combined, creating a rich and creamy texture.
- Final Seasoning: Adjust salt to taste and simmer the sauce gently over low heat for 5-10 minutes, stirring occasionally to prevent sticking.
- Cooking the Chicken (Pan-Frying Method): Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary) and cook each side for 5-7 minutes until fully cooked through (internal temperature should reach 165°F/74°C). Remove chicken and set aside.
- Cooking the Chicken (Baking Method): Alternatively, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange chicken pieces in a single layer. Bake for 20-25 minutes or until cooked through with an internal temperature of 165°F (74°C).
- Combining Chicken with Sauce: Add the cooked chicken into the pot containing the butter chicken sauce. Stir well to coat all pieces thoroughly.
- Simmering Together: Let the chicken simmer gently in the sauce over low heat for 5-10 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
- Adding Fenugreek: Stir in the crushed dried fenugreek leaves (Kasuri Methi) for an authentic flavor boost.
- Final Taste Check: Taste the dish and adjust seasoning if needed, adding more salt or spices according to preference.
- Serving: Serve the butter chicken hot, accompanied by cooked basmati rice or warm naan bread. Garnish generously with freshly chopped cilantro leaves for a fresh finish.
Notes
- Marinate the chicken overnight for more tender and flavorful results.
- Adjust red chili powder to your preferred spice level for a milder or spicier dish.
- You can use chicken breast instead of thighs but thighs provide juicier, more flavorful meat.
- The cashew paste adds creaminess and richness; soaking cashews for at least 30 minutes softens them for blending.
- Be cautious when blending hot sauce to avoid burns – blend in batches if necessary.
- Kasuri Methi (dried fenugreek leaves) is essential for authentic butter chicken flavor; if unavailable, a pinch of fenugreek powder can be used but fresh flavor may differ.
- Leftover butter chicken tastes great the next day as flavors deepen.
- This recipe offers two cooking methods for chicken: pan-frying or baking; choose one based on preference or equipment availability.
- Prep Time: 20 minutes plus 2 hours marinating (preferably overnight)
- Cook Time: 45 minutes (including sauce prep and chicken cooking)
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Butter Chicken, Indian Butter Chicken, Murgh Makhani, Indian Curry, Creamy Chicken Curry, Indian Dinner Recipes, Chicken Thighs Recipe
