Introduction

Butter Chicken is India’s most iconic curry — tender chicken simmered in a rich, creamy, buttery tomato-based gravy bursting with flavor. This restaurant-style recipe brings that same luxurious taste to your kitchen using simple steps and pantry staples. Perfect with naan, rice, or just a spoon to soak up the silky sauce — this dish is love at first bite!

PREP TIME	MARINATION TIME	COOK TIME
15 MIN	30 minutes – 1 hour	30 minutes

Ingredients:

🔸 For Chicken Marination:

500g boneless chicken (preferably thighs or breasts, cut into medium chunks)

½ cup thick yogurt (curd or hung curd)

1 tbsp lemon juice

1½ tsp Kashmiri red chili powder (for color, not heat)

1 tsp turmeric powder

1 tsp garam masala

1 tsp coriander powder

1 tsp salt (or to taste)

1 tbsp ginger-garlic paste

1 tbsp oil

💡 Optional: ½ tbsp cornflour for extra coating texture

🔸For the Butter Chicken Gravy:

2 tbsp butter

1 tbsp oil

2 large tomatoes (pureed)

1 medium onion (finely chopped) (optional in some versions)

1½ tbsp ginger-garlic paste

10–12 cashews (soaked in warm water for 15 mins, then blended to paste)

1 tsp Kashmiri red chili powder

½ tsp cumin powder

1 tbsp sugar or honey (for sweetness)

⅓ cup fresh cream

Salt to taste

1 tsp kasuri methi (dried fenugreek, crushed)

Extra butter for garnish

Equipments:

Mixing bowl (for marination)

Blender or mixer (for tomato-cashew puree)

Non-stick pan or heavy-bottomed skillet (for cooking chicken & gravy)

Tongs or spatula (for flipping chicken)

Knife and chopping board

Measuring spoons & cups

Small bowl (for cream/kasuri methi finishing)

💡 Optional: Grill pan or oven if you prefer tandoori-style chicken for extra char.

Step-by-Step Guide

Step 1: Marinate the Chicken

• In a large bowl, add chicken pieces, yogurt, lemon juice, spices, ginger-garlic paste, and oil.
• Mix well until chicken is coated evenly.
• Cover and refrigerate for at least 30 minutes (1 hour preferred for deeper flavor).

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Step 2: Cook the Marinated Chicken

• Heat 1 tbsp oil + 1 tbsp butter in a non-stick pan over medium-high heat.
• Add the marinated chicken and sear until lightly golden and cooked through, about 8–10 minutes.
• Remove and set aside. (Do not overcook to avoid drying out the chicken.)

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Step 3: Prepare the Gravy Base

• In the same pan, add 1 tbsp butter and a touch of oil.
• Sauté ginger-garlic paste for 1 minute until aromatic.
• Add pureed tomatoes and cook for 5–6 minutes until the raw smell goes away and the oil begins to separate.

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Step 4: Add Flavor & Creaminess

• Stir in Kashmiri red chili powder, cumin powder, garam masala, and salt.
• Add the cashew paste and cook for another 3–4 minutes while stirring.

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Step 5: Add Chicken & Finish the Gravy

• Add the cooked chicken pieces back to the gravy and mix well.
• Pour in fresh cream, sugar/honey, and crushed kasuri methi.
• Simmer for 5–7 minutes until the sauce thickens and coats the chicken beautifully.
• Add a small cube of butter on top for that signature shine and richness.

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Step 6: Serve Hot!

• Garnish with a drizzle of cream and chopped coriander.
• Serve hot with butter naan, jeera rice, or paratha.

Chef’s Notes & Cooking Tips

• Chicken thighs are juicier than breasts and give that authentic restaurant-style tenderness.
• Marination is key: the longer, the better. Overnight marination gives the best flavor and texture.
• Use Kashmiri red chili powder for rich color without too much heat.
• For a deeper, smokier flavor, briefly grill the marinated chicken or cook it over a flame before adding to the gravy.
• Cashew paste adds creaminess without making the curry too heavy. You can substitute with blanched almonds if preferred.
• Don’t skip the kasuri methi (dried fenugreek) — it adds that signature butter chicken aroma.
• Adjust cream and butter levels depending on how rich or light you want the curry.
• Want a smoky twist? Try the dhungar method: place a hot coal in a small bowl inside the curry, add a few drops of ghee, and cover for 2–3 mins.

Serving Suggestions

• Pair your rich, creamy butter chicken with soft, hot butter naan, garlic naan, or tandoori roti for the most authentic restaurant-style experience.
• It’s equally delicious with jeera rice, plain basmati rice, or ghee rice — perfect for soaking up that luxurious gravy.
• Add a side of sliced onions, lemon wedges, and cucumber raita to balance the richness.
• Make it a complete meal by serving with a light kacumber salad and a glass of sweet lassi or masala chaas.
• For special occasions, pair with a simple veg pulao and finish off with gulab jamun or kheer for dessert.

Nutrition Information (Estimated):

🔴 High | 🟡 Medium | 🟢 Low