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Indian Butter Chicken

A world-famous curry of char-grilled chicken folded into a silky tomato-butter sauce with cream and aromatic spices.
Print Recipe
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 500 g boneless chicken thighs preferred
  • 200 g plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp vegetable oil or ghee
  • 3 tbsp butter
  • 2 cups tomato purée
  • 1 cup fresh cream
  • 2 tbsp cashew paste optional for richness
  • 1 tsp dried fenugreek leaves kasuri methi
  • Salt to taste
  • Fresh coriander for garnish

Equipment

  • Large pan for the curry
  • Grill pan or oven for the chicken

Method
 

  1. Marinate Chicken: Mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, and salt. Coat chicken and marinate for at least 2 hours (overnight is best).
  2. Cook Chicken: Traditionally done in a tandoor, but a grill pan or oven works too. Cook until lightly charred.
  3. Prepare Curry Base: Heat butter in a pan, add tomato purée, and simmer with chili powder, cashew paste, and salt.
  4. Add Chicken & Cream: Add grilled chicken pieces, cream, and fenugreek leaves. Simmer until flavors meld.
  5. Serve: Garnish with fresh coriander. Serve with naan, roti, or basmati rice.