Description
Classic butter chicken is a rich, flavorful Indian dish featuring tender pieces of chicken marinated in a blend of spices and yogurt, then grilled and simmered in a creamy, buttery tomato sauce infused with aromatic spices like cardamom, fenugreek, and garam masala. Perfectly balanced between heat and creaminess, this comforting recipe delivers authentic flavors and a luscious texture that highlights traditional Indian cuisine.
Ingredients
Scale
For the Marinade and Chicken
- 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)
For the Sauce
- 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
Instructions
- Marinate the Chicken: Rub the lemon juice and Kashmiri chili powder or paprika into the chicken with a pinch of salt, then chill for 1 hour. Mix all the marinade ingredients—including yogurt, crushed garlic, grated ginger, ground coriander, cumin, amchoor powder, fenugreek, mint, black salt, and plain salt—in a bowl. Taste the marinade for seasoning, then add the chilled chicken pieces. Mix well and chill for another 2 hours to let the flavors deeply penetrate.
- Grill the Chicken: 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. It’s okay if the chicken is slightly undercooked at this stage, as it will finish cooking in the sauce. Remove the skewers and set aside.
- Prepare the Onion Base: Heat 2 tablespoons of vegetable oil in a wok or large frying pan and add cumin seeds. When they start to sizzle, add the remaining cumin seeds, swirl the pan, reduce the heat, and add the sliced green chillies. Stir gently until the skins of the chillies blister. Add the butter or ghee and raise the heat to high. Cook until the butter or ghee has melted completely, then add the finely chopped onions. Fry the onions for about 10 minutes, stirring often, until they turn light brown and soft. For a smooth sauce, transfer the onion mixture to a blender and blitz until smooth; otherwise, scrape into a bowl and set aside.
- Cook the Aromatics: Wipe the pan clean with kitchen paper and heat the remaining 1 tablespoon vegetable oil. Add cracked green cardamom pods and cook until they swell and lighten in color. Reduce the heat, then add crushed garlic and grated ginger. Fry for about 30 seconds, stirring continuously until the raw smell dissipates.
- Combine and Simmer the Sauce: Return the cooked onion mixture to the pan and mix well. Stir in turmeric powder and half the crushed fenugreek leaves. Season with salt to taste, adjusting if necessary, and optionally add more chili powder if desired. Pour in the diluted passata (tomato puree mixed with water), stir thoroughly, and bring to a boil. Reduce the heat to a simmer and cover, cooking for around 20 minutes. Stir occasionally; oil will eventually rise to the surface indicating the sauce is cooked.
- Add the Chicken to the Sauce: Remove chicken from skewers and chop into bite-sized pieces. Add the chicken pieces and any resting juices into the sauce. Take about 125ml of warm water and swirl it in the bowl with the reserved marinade to loosen it, then stir this into the sauce. Bring the sauce back to a boil, reduce to a simmer, and sprinkle over garam masala. Continue cooking for another 3–4 minutes until the chicken is fully cooked through. If needed, add a splash of boiling water to loosen the sauce, then taste and adjust seasoning.
- Finish with Cream and Garnish: Pour in half of the single cream and mix well to combine into the rich sauce. Transfer the butter chicken to a serving dish, drizzle over the remaining cream, sprinkle with the remaining dried fenugreek leaves, and garnish with fresh coriander leaves just before serving.
Notes
- Marinating the chicken for at least 3 hours (preferably overnight) enhances flavor and tenderness.
- Use Kashmiri chili powder for a mild heat and vibrant red color; paprika can be used as a milder alternative.
- Black salt adds a unique tangy flavor but can be omitted or substituted with regular salt.
- Blending the onion and chili base creates a smoother sauce, but leaving it chunky adds rustic texture.
- If you don’t have a grill, cooking the chicken on a stovetop grill pan or under an oven broiler works well.
- Adjust the number of green chillies according to your spice tolerance.
- Fresh coriander garnish adds brightness and fresh aroma to finish the dish.
- Prep Time: 3 hours 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Indian
Keywords: butter chicken, Indian butter chicken, chicken curry, grilled chicken curry, creamy chicken, Indian recipe, homemade butter chicken
