Description
This easy butter chicken recipe features tender yogurt-marinated chicken simmered in a rich, creamy tomato sauce with butter, ginger, garlic, and warming Indian spices. Blended cashews add body, while heavy cream creates a smooth, velvety finish. Serve with basmati rice or warm naan for a comforting homemade Indian-inspired dinner.
Ingredients
Scale
For the Marinade
- 2 pounds chicken thighs or breasts, cut into bite-sized pieces
- ¾ cup plain yogurt, Greek or hung curd
- 1 lemon, juiced
- ½ tablespoon grated ginger
- ½ tablespoon grated garlic
- ½ tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or paprika, adjust for heat
- ½ teaspoon ground turmeric powder
- 1 teaspoon salt
For the Sauce
- 3 tablespoons butter, divided
- 2 tablespoons olive oil or ghee
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ tablespoon kasuri methi (dried fenugreek leaves), crushed (optional)
- 1 can tomato puree (14 ounces) or passata, or 4–5 ripe tomatoes, blended
- ½ cup cashews, soaked and blended smooth (or ¼ cup cream for nut-free)
- 1 cup heavy cream
- 1 tablespoon sugar or honey
- 1 teaspoon salt, adjust to taste
For Garnish
- Fresh cilantro leaves
- Extra cream drizzle
Instructions
- Marinate the chicken: In a large bowl, combine the chicken, yogurt, lemon juice, grated ginger, grated garlic, garam masala, cumin, coriander, Kashmiri chili powder or paprika, turmeric, and salt. Mix until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes if time allows.
- Cook the chicken: Heat a large skillet over medium-high heat. Cook the marinated chicken in batches if necessary, allowing the pieces to brown lightly without overcrowding the pan. Transfer to a clean plate. If the chicken is not fully cooked at this stage, it will finish cooking in the sauce.
- Soften the onions: Reduce the heat to medium. Add the olive oil or ghee and butter to the skillet. Add the chopped onions and cook, stirring regularly, until softened and lightly golden.
- Add the aromatics and spices: Stir in the minced garlic and grated ginger. Cook briefly until fragrant. Add the Kashmiri chili powder or paprika, cumin, coriander, and garam masala. Stir well. If using kasuri methi, crush the dried leaves between your fingers and add them to the pan.
- Prepare the tomato base: Pour in the tomato puree or passata and stir, scraping up any flavorful browned bits from the pan. Simmer gently until the sauce thickens and the raw tomato aroma softens.
- Add the cashews: Stir in the soaked cashews blended until smooth. If using the nut-free alternative, use the specified ¼ cup of cream instead of the cashew paste.
- Make the sauce creamy: Stir in the heavy cream, sugar or honey, and salt. Add the remaining butter and allow it to melt into the sauce. Simmer gently until the sauce is smooth and creamy. If it becomes too thick, add a small splash of water.
- Combine the chicken and sauce: Return the chicken and any accumulated juices to the skillet. Stir to coat every piece in the sauce. Simmer gently for several minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Remove from the heat. Garnish with fresh cilantro leaves and a drizzle of extra cream, if desired. Serve hot with basmati rice or warm naan.
Notes
- For a milder curry, use paprika instead of Kashmiri chili powder and adjust the seasoning to taste.
- Chicken thighs tend to remain juicier, while chicken breasts are a leaner alternative. Cook until the chicken reaches 165°F (74°C).
- For a nut-free version, replace the blended cashews with the specified ¼ cup of cream. Kasuri methi is optional but adds a distinctive aroma.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 6 servings
- Calories: 650 kcal
Keywords: butter chicken, easy butter chicken recipe, creamy butter chicken, Indian butter chicken, restaurant-style butter chicken, chicken tikka masala alternative