Name: Classic Butter Chicken Recipe
Prep time: 3 h 30 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: Indian
Ingredients: 3 tbsp lemon juice; 2-3 tbsp Kashmiri chili powder or paprika; 4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes; 3 tbsp melted butter or ghee, for basting the skewers; 200ml plain yogurt; 1 tbsp crushed garlic; 1 tbsp finely grated ginger; 2 tbsp ground coriander; 2 tbsp ground cumin; 2 tsp amchoor powder (dried mango powder); 1 tbsp dried fenugreek leaves, crushed; 1 tbsp dried mint leaves; ½ tsp black salt (optional); ½ tsp plain salt (use 1 tsp if you do not have black salt); 3 tbsp vegetable oil, divided; 1 tsp cumin seeds; 4-8 hot green chillies, sliced; 90g butter or ghee; 2 medium onions, finely chopped; 4 green cardamom pods, cracked; ½ tbsp crushed garlic; ½ tbsp grated ginger; 1 tsp ground turmeric; 2 tsp dried fenugreek leaves, crushed; 500ml passata, diluted with 150ml water; 2 tsp garam masala; 100ml single cream; large pinch coriander leaves, to garnish

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Introduction

Classic butter chicken is a beloved Indian dish known for its rich, creamy tomato sauce and tender marinated chicken. This recipe combines vibrant spices and a luscious sauce to create a comforting meal perfect for any occasion.

A black cast iron pan filled with a creamy orange curry that has four pieces of meat partially covered in the sauce and scattered fresh green cilantro leaves on top. Swirls of white cream are drizzled across the curry, adding contrast. A woman's hand is holding a silver spoon with a wooden handle that rests inside the pan. The pan sits on a gray cloth on top of a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp lemon juice
2-3 tbsp Kashmiri chili powder or paprika
4 skinless chicken breasts or 8 thigh fillets, chopped into 5cm cubes
3 tbsp melted butter or ghee, for basting the skewers
200ml plain yogurt
1 tbsp crushed garlic
1 tbsp finely grated ginger
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp amchoor powder (dried mango powder)
1 tbsp dried fenugreek leaves, crushed
1 tbsp dried mint leaves
½ tsp black salt (optional)
½ tsp plain salt (use 1 tsp if you do not have black salt)
3 tbsp vegetable oil
1 tsp cumin seeds
4-8 hot green chillies, sliced
90g butter or ghee
2 medium onions, finely chopped
4 green cardamom pods, cracked
½ tbsp crushed garlic
½ tbsp grated ginger
1 tsp ground turmeric
2 tsp dried fenugreek leaves, crushed
500ml passata, diluted with 150ml water
2 tsp garam masala
100ml single cream
Large pinch of coriander leaves, to garnish

Instructions

Step 1: Rub the lemon juice and chili powder or paprika into the chicken with a pinch of salt. Chill for 1 hour.
Step 2: Mix all the marinade ingredients (yogurt, crushed garlic, grated ginger, ground coriander, cumin, amchoor powder, fenugreek leaves, mint leaves, black salt, and plain salt) in a bowl. Taste and adjust seasoning, then add the chicken. Mix well and chill for another 2 hours.
Step 3: Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill over a hot barbecue for 5 minutes, turning occasionally and basting with melted butter or ghee. Alternatively, cook under a hot grill for 8-10 minutes, turning occasionally. The chicken may be slightly undercooked but will finish cooking in the sauce. Remove skewers to a board.
Step 4: To make the sauce, heat 2 tbsp vegetable oil in a wok or large frying pan. Add a few cumin seeds. When they start sizzling, add the rest of the cumin seeds. Swirl the pan, reduce the heat, and add the sliced green chillies. Stir once or twice until the chilli skins blister, then add the butter or ghee. Increase heat and cook until melted.
Step 5: Add the onions and fry for 10 minutes until light brown and soft. For a smooth sauce, transfer to a blender and blend until smooth. Otherwise, scrape into a bowl and set aside.
Step 6: Wipe the pan clean and heat the remaining vegetable oil. Add the cracked cardamom pods. When swollen and lightened in color, reduce heat and add crushed garlic and grated ginger. Fry for 30 seconds, stirring until fragrant.
Step 7: Return the cooked onion mixture to the pan and mix well. Add turmeric and half the fenugreek leaves. Season with salt and adjust if needed, adding chili powder if desired. Stir in the diluted passata and bring to a boil.
Step 8: Reduce heat to simmer, cover, and cook for about 20 minutes, stirring occasionally. Look for oil rising to the surface indicating the sauce is cooked.
Step 9: Remove chicken from skewers and chop into bite-sized pieces. Add chicken and any juices to the sauce. Pour about 125ml warm water into the reserved marinade bowl, swirl to loosen, then stir into the sauce.
Step 10: Bring sauce to the boil, then simmer. Sprinkle garam masala on top and cook for 3-4 minutes, or until chicken is fully cooked. Add a splash of boiling water if needed to loosen the sauce. Pour in half the cream and mix well.
Step 11: Transfer butter chicken to a serving bowl. Drizzle with remaining cream, sprinkle with remaining fenugreek leaves, and garnish with fresh coriander leaves.

Tips & Variations

Use Kashmiri chili powder for a vibrant color and mild heat, or substitute with paprika for less spice.
Marinate the chicken overnight for deeper flavor.
For a smoother sauce, blend the onion and butter mixture before continuing.
Adjust the amount of green chillies to control the heat level.
Serve with basmati rice or warm naan bread for a complete meal.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened.

How to Serve

A black pan filled with a thick orange curry sauce covering tender chicken pieces. The curry is topped with light cream swirls and fresh green cilantro scattered on top. A spoon with a silver head and light wooden handle rests in the pan’s right side. The pan is set on a white marbled surface with a dark gray cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe and tend to stay juicier and more flavorful when cooked in the sauce.

Is black salt necessary for this recipe?

Black salt adds a unique tangy flavor but is optional. If unavailable, simply use an increased amount of plain salt instead.