Classic Butter Chicken
About this Recipe
Classic Butter Chicken This authentic butter chicken recipe delivers the rich, creamy flavors that have made it one of India’s most beloved dishes. Tender chicken pieces are marinated in a spiced yogurt mixture, grilled to perfection with a slight char, then simmered in a velvety tomato-based gravy enriched with butter and cream. Instructions Step 1: Marinate the Chicken In a large mixing bowl, combine yogurt, lemon juice, garam masala, cumin, Kashmiri chili powder, turmeric, ginger-garlic paste, and salt. Whisk until smooth. Add the chicken pieces and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration. Step 2: Grill the Chicken Preheat your grill, oven broiler, or tandoor to high heat (around 230°C/450°F). Thread the marinated chicken onto skewers or arrange on a wire rack over a baking tray. Grill for 12-15 minutes, turning occasionally, until the chicken develops charred spots and is cooked through with an internal temperature of 75°C (165°F). The slight char adds an essential smoky flavor. Set aside. Step 3: Prepare the Gravy Base Heat 4 tablespoons of butter in a large, heavy-bottomed pan over medium heat. Add the cardamom pods, cinnamon stick, and bay leaves, allowing them to sizzle for 30 seconds to release their aromatics. Add the chopped onions and sauté for 8-10 minutes until they turn golden brown and soft. Stir in the ginger and garlic paste, cooking for another 2 minutes until the raw smell disappears. Step 4: Add Tomatoes and Spices Add the chopped tomatoes, Kashmiri chili powder, ground coriander, and salt to the pan. Cook for 10-12 minutes, stirring occasionally, until the tomatoes break down completely and the mixture becomes thick and pulpy. The oil should begin to separate from the sides of the masala. Step 5: Blend the Gravy Remove the whole spices (cardamom, cinnamon, bay leaves) from the pan. Allow the mixture to cool slightly, then transfer to a blender. Blend until completely smooth and silky. For an extra-refined texture, pass the blended gravy through a fine-mesh sieve to remove any remaining bits. Step 6: Finish the Sauce Return the smooth gravy to the pan over low heat. Stir in the heavy cream, remaining 2 tablespoons of butter, honey, and crushed kasuri methi. Simmer gently for 5-7 minutes, stirring occasionally. The gravy should be thick enough to coat the back of a spoon. Add the grilled chicken pieces and any accumulated juices, letting everything simmer together for another 5 minutes so the flavors meld beautifully. Step 7: Serve Garnish with a swirl of cream, a pat of butter, and fresh cilantro. Serve hot with naan, roti, or basmati rice. Chef’s Tips For a restaurant-style finish, add a small piece of charcoal smoking: heat a piece of charcoal until red-hot, place it in a small steel bowl set in the center of the finished curry, drizzle with ghee, and cover immediately for 2 minutes to infuse smoky flavor. Kasuri methi is essential for authentic flavor—crush it between your palms before adding to release the oils. The quality of butter and cream significantly impacts the final taste; use the best you can find.
Instructions
Classic Butter Chicken
This authentic butter chicken recipe delivers the rich, creamy flavors that have made it one of India’s most beloved dishes. Tender chicken pieces are marinated in a spiced yogurt mixture, grilled to perfection with a slight char, then simmered in a velvety tomato-based gravy enriched with butter and cream.
Instructions
Step 1: Marinate the Chicken
In a large mixing bowl, combine yogurt, lemon juice, garam masala, cumin, Kashmiri chili powder, turmeric, ginger-garlic paste, and salt. Whisk until smooth. Add the chicken pieces and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.
Step 2: Grill the Chicken
Preheat your grill, oven broiler, or tandoor to high heat (around 230°C/450°F). Thread the marinated chicken onto skewers or arrange on a wire rack over a baking tray. Grill for 12-15 minutes, turning occasionally, until the chicken develops charred spots and is cooked through with an internal temperature of 75°C (165°F). The slight char adds an essential smoky flavor. Set aside.
Step 3: Prepare the Gravy Base
Heat 4 tablespoons of butter in a large, heavy-bottomed pan over medium heat. Add the cardamom pods, cinnamon stick, and bay leaves, allowing them to sizzle for 30 seconds to release their aromatics. Add the chopped onions and sauté for 8-10 minutes until they turn golden brown and soft. Stir in the ginger and garlic paste, cooking for another 2 minutes until the raw smell disappears.
Step 4: Add Tomatoes and Spices
Add the chopped tomatoes, Kashmiri chili powder, ground coriander, and salt to the pan. Cook for 10-12 minutes, stirring occasionally, until the tomatoes break down completely and the mixture becomes thick and pulpy. The oil should begin to separate from the sides of the masala.
Step 5: Blend the Gravy
Remove the whole spices (cardamom, cinnamon, bay leaves) from the pan. Allow the mixture to cool slightly, then transfer to a blender. Blend until completely smooth and silky. For an extra-refined texture, pass the blended gravy through a fine-mesh sieve to remove any remaining bits.
Step 6: Finish the Sauce
Return the smooth gravy to the pan over low heat. Stir in the heavy cream, remaining 2 tablespoons of butter, honey, and crushed kasuri methi. Simmer gently for 5-7 minutes, stirring occasionally. The gravy should be thick enough to coat the back of a spoon. Add the grilled chicken pieces and any accumulated juices, letting everything simmer together for another 5 minutes so the flavors meld beautifully.
Step 7: Serve
Garnish with a swirl of cream, a pat of butter, and fresh cilantro. Serve hot with naan, roti, or basmati rice.
Chef’s Tips
- For a restaurant-style finish, add a small piece of charcoal smoking: heat a piece of charcoal until red-hot, place it in a small steel bowl set in the center of the finished curry, drizzle with ghee, and cover immediately for 2 minutes to infuse smoky flavor.
- Kasuri methi is essential for authentic flavor—crush it between your palms before adding to release the oils.
- The quality of butter and cream significantly impacts the final taste; use the best you can find.
Ingredients
- For the Marinade:
- 700g boneless chicken (thighs or breast), cut into 2-inch pieces
- 1 cup plain yogurt (full-fat preferred)
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder (for color and mild heat)
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt
- For the Gravy:
- 4 tablespoons butter (plus 2 tablespoons for finishing)
- 2 medium onions, roughly chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 6 medium tomatoes, roughly chopped (or 400g canned tomatoes)
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 2 bay leaves
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1/2 cup heavy cream
- 2 tablespoons crushed kasuri methi (dried fenugreek leaves)
- 1 tablespoon honey or sugar (to balance acidity)
- Salt to taste
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