Name: Classic Butter Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 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; 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 melted butter or ghee; 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

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Introduction

Butter chicken is a beloved Indian dish known for its rich, creamy tomato sauce and tender spiced chicken. This classic recipe combines bold flavors with a smooth texture, perfect for a comforting home-cooked meal.

The image shows a black skillet filled with creamy orange curry that has chunks of cooked chicken pieces partially submerged in the sauce. There are white swirls of cream drizzled on top creating a pattern, and several fresh green cilantro leaves scattered across the curry surface. A silver spoon with a light wooden handle rests in the curry on the right side of the skillet. The skillet sits on a grey cloth over 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, then chill for 1 hour. Mix all the marinade ingredients together in a bowl, taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hours.
Step 2: 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, as it will finish cooking in the sauce. Remove the skewers to a board.

Step 3: Heat 2 tablespoons of vegetable oil in a wok or large frying pan and add a few cumin seeds. When they begin to sizzle, add the remaining 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 the heat and cook until melted.
Step 4: Add the chopped onions and fry for about 10 minutes until they are light brown and soft. For a smooth sauce, blend this mixture or set aside as is for a chunkier texture.
Step 5: Wipe the pan clean and heat the remaining oil. Add the cracked cardamom pods and cook until they swell and lighten in color. Reduce the heat, add crushed garlic and grated ginger, and fry for 30 seconds, stirring continuously to remove the raw flavors.

Step 6: Return the cooked onion mixture to the pan and stir well. Add turmeric and half the fenugreek leaves. Season with salt, taste, and adjust if needed. Pour in the diluted passata, mix, and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes, stirring occasionally until oil rises on the surface.
Step 7: Remove chicken from skewers and chop into bite-sized pieces. Add the chicken and any resting juices to the sauce. Loosen the leftover marinade with about 125ml warm water and stir into the sauce. Bring to a boil, reduce to simmer, sprinkle garam masala, and cook for 3-4 minutes or until the chicken is cooked through.
Step 8: Add a splash of boiling water if needed to loosen the sauce. Pour in half the cream and mix well. Transfer to a serving bowl, drizzle remaining cream on top, sprinkle with remaining fenugreek leaves, and garnish with fresh coriander leaves.

Tips & Variations

Use Kashmiri chili powder for vibrant color and mild heat, or substitute with paprika for a milder version.
Marinate the chicken overnight for a deeper flavor.
For a dairy-free option, substitute butter and cream with coconut milk and oil.

If you prefer a smoother sauce, blending the onion and spice mixture creates a silky texture.

Storage

Store butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the sauce’s creaminess. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A black pan filled with creamy orange curry sauce, showing several tender chicken pieces partially submerged within the sauce. The top of the curry is decorated with swirls of white cream and scattered bright green cilantro leaves. A silver spoon with a white and light wood handle dips into the curry on the right side of the pan. The pan is placed on a folded textured gray cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but thaw thoroughly before marinating to ensure even cooking and better flavor absorption.

Is black salt necessary for butter chicken?

Black salt adds a unique umami flavor but is optional. Regular salt works fine; you may need to adjust the quantity slightly.