Description
Classic Butter Chicken is a rich and flavorful Indian dish featuring marinated grilled chicken cooked in a creamy tomato-based sauce infused with aromatic spices like garam masala, fenugreek, and cardamom. This recipe balances the smoky char of the chicken with a luscious, buttery sauce perfect for serving with rice or naan.
Ingredients
Scale
Chicken Marinade
- 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)
Basting
- 3 tbsp melted butter or ghee
Sauce
- 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
- Marinate the Chicken: Rub the lemon juice and chili powder or paprika into the chicken with a pinch of salt, then chill for 1 hour. Mix together all the marinade ingredients (yogurt, crushed garlic, grated ginger, ground coriander, cumin, amchoor powder, fenugreek, mint leaves, black salt, and plain salt) in a bowl, taste for seasoning, then add the chilled chicken. Mix well and chill for another 2 hours to infuse the flavors.
- Grill the Chicken: Thread the marinated chicken pieces onto metal skewers, reserving any leftover marinade. Grill the skewers 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 still be slightly undercooked as it will finish cooking in the sauce. Remove the skewers and set aside.
- Prepare the Sauce Base: 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, then add the sliced green chillies. Stir once or twice until the chilli skins blister. Add butter or ghee, increase heat to high, and cook until fully melted. Add the finely chopped onions and fry for about 10 minutes until light brown and soft. For a smoother texture, blend the onion mixture and set aside.
- Cook Aromatics and Combine: 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 and add crushed garlic and grated ginger; fry for 30 seconds while stirring until fragrant and no longer raw. Return the onion mixture to the pan, then add turmeric and half the fenugreek leaves. Season with salt and adjust seasoning as needed. Pour in the diluted passata, stir well, and bring to a boil. Reduce heat, cover, and simmer for around 20 minutes, stirring occasionally until oil rises to the surface.
- Finish Cooking Chicken in the Sauce: Remove chicken pieces from the skewers and cut into bite-sized pieces. Add the chicken and any resting juices to the sauce. Pour about 125ml warm water into the reserved marinade bowl, swirl to loosen, and stir this into the sauce. Bring to a boil and reduce to a simmer. Sprinkle garam masala over the top and cook for another 3-4 minutes until the chicken is fully cooked. If the sauce is too thick, add a splash of boiling water. Stir in half the cream until well combined.
- Serve: Transfer the butter chicken to a serving bowl. Drizzle the remaining cream over the top and sprinkle with the remaining crushed fenugreek leaves. Garnish with fresh coriander leaves before serving.
Notes
- Using kashmiri chili powder gives the dish its characteristic bright color, but paprika can be substituted for milder heat.
- Black salt adds a slight tangy flavor but is optional; adjust plain salt accordingly.
- For a smoother sauce, blend the onions after frying; if you prefer texture, skip blending.
- Chicken is partially cooked on the grill to impart smoky flavor but finishes cooking in the sauce to ensure tenderness.
- Serve with basmati rice or warm naan bread for a traditional experience.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Grilling and Stovetop
- Cuisine: Indian
Keywords: butter chicken, Indian chicken curry, grilled chicken curry, creamy chicken curry, classic Indian recipe
