Authentic Indian Butter Chicken: Creamy & Flavorful (Print Version)
Indian Butter Chicken features tender chicken in a rich, creamy tomato sauce. Master this classic dish with our authentic recipe for a delightful meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Indian
Dietary: Halal, Hindu
# Ingredients:
→ Tandoori-Kissed Chicken Marinade
01 -
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1/2 cup plain whole milk yogurt
03 -
2 tbsp ginger-garlic paste, divided
04 -
1 tsp Kashmiri chili powder
05 -
1 tsp garam masala
06 -
1 tsp salt
→ Velvety Makhani Sauce Foundation
07 -
1 large yellow onion, finely chopped
08 -
1 (28 oz) can crushed tomatoes
09 -
1/4 cup raw cashews, soaked in hot water for 15 minutes
10 -
1/2 cup water
11 -
1 tsp cumin powder
12 -
1 tsp coriander powder
13 -
1 tsp granulated sugar
→ Rich Finish & Aromatic Accents
14 -
6 tbsp unsalted butter, divided
15 -
1 tbsp dried fenugreek leaves (kasoori methi), crushed
16 -
1/2 cup heavy cream
17 -
Salt to taste
18 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
In a bowl, combine 2 lbs boneless, skinless chicken thighs with 1/2 cup plain whole milk yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, 1 tsp garam masala, and 1 tsp salt. Mix well and let marinate for at least 20 minutes, or up to 4 hours for the best Authentic Indian Butter Chicken Recipe flavor.
02 -
In a large pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Add 1 large yellow onion, finely chopped, and cook until softened and translucent, about 5-7 minutes. Stir in the remaining 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
03 -
Add 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp granulated sugar to the pot, cooking for 30 seconds. Pour in 1 (28 oz) can crushed tomatoes. Meanwhile, blend 1/4 cup raw cashews (soaked in hot water for 15 minutes) with 1/2 cup water until smooth. Add this cashew paste to the sauce.
04 -
In a separate pan, melt 2 tbsp unsalted butter over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary, and sear until lightly browned on all sides, about 3-4 minutes per batch. The chicken doesn't need to be fully cooked through at this stage for your Authentic Indian Butter Chicken Recipe.
05 -
Add the seared chicken to the makhani sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
06 -
Stir in the remaining 2 tbsp unsalted butter, 1/2 cup heavy cream, and 1 tbsp dried fenugreek leaves (kasoori methi), crushed. Season with salt to taste. Simmer for another 2-3 minutes, allowing the flavors to meld for a truly Authentic Indian Butter Chicken Recipe.
07 -
Remove the butter chicken from heat. Garnish generously with 1/4 cup fresh cilantro, chopped. Serve hot with basmati rice or naan bread for a complete and satisfying meal.
# Notes:
01 -
For deeper flavor, marinate the chicken overnight. The longer it marinates, the more tender and flavorful your butter chicken will be.
02 -
Leftover butter chicken stores beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
03 -
If you prefer, you can use boneless, skinless chicken breast instead of thighs, but reduce cooking time slightly to prevent drying out. For a nut-free option, omit cashews and use 1/4 cup heavy cream instead of 1/2 cup, or add a tablespoon of cornstarch slurry for thickness.
04 -
Serve this rich and creamy butter chicken with warm garlic naan, fluffy basmati rice, or even a side of cucumber raita to balance the flavors.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Large skillet
03 -
Blender
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 466 kcal
Total Fat: 20 g
Total Carbohydrate: 13 g
Protein: 42 g