Butter Chicken North Indian Classic (Printable View)
Tender chicken in spiced tomato-butter sauce with aromatic spices, creamy texture and vibrant flavors
# Ingredient List:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1 1/2 tablespoons lemon juice
04 - 1 tablespoon ginger paste
05 - 1 tablespoon garlic paste
06 - 1 1/2 teaspoons ground cumin
07 - 1 1/2 teaspoons ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon chili powder
10 - 3/4 teaspoon salt
→ Sauce
11 - 3 tablespoons unsalted butter
12 - 1 tablespoon neutral oil (sunflower or canola)
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tablespoon ginger paste
16 - 14 ounces canned crushed tomatoes
17 - 1 1/2 teaspoons ground cumin
18 - 1 1/2 teaspoons ground coriander
19 - 1 1/2 teaspoons paprika
20 - 1 teaspoon garam masala
21 - 1 teaspoon sugar
22 - 1/2 teaspoon chili powder
23 - 1/2 cup heavy cream
24 - 1 teaspoon kasuri methi (dried fenugreek leaves)
25 - Salt to taste
26 - Fresh cilantro, chopped for garnish
# How to Make It:
01 - Whisk together yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven broiler or grill pan to high heat. Arrange marinated chicken on a foil-lined baking sheet or skewers. Grill for 8-10 minutes, turning once halfway through, until lightly charred and cooked through. Remove and set aside.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onion and sauté for 5-6 minutes until golden brown. Stir in minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer for 10-12 minutes, stirring frequently, until sauce thickens and oil begins to separate on surface.
05 - Transfer sauce to a blender and purée until completely smooth. Alternatively, use an immersion blender directly in the pan. Return smooth sauce to skillet.
06 - Add grilled chicken pieces to the smooth sauce. Pour in heavy cream and sprinkle kasuri methi. Simmer gently over low heat for 8-10 minutes, stirring occasionally, until flavors meld together and chicken is tender. Season with salt to taste.
07 - Remove from heat. Garnish generously with chopped fresh cilantro. Serve immediately over basmati rice or with warm garlic naan bread.
# Expert Suggestions:
01 -
- The overnight marinade makes the chicken impossibly tender, almost like it is been slow-cooked for hours
- This sauce keeps beautifully and actually tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
- The sauce will look frighteningly acidic and bright red before the cream goes in, but trust the process and let it simmer until the oil separates
- Grilling the chicken first creates those charred edges that add complexity you cannot achieve by simmering raw chicken directly in sauce
03 -
- Crush the kasuri methi between your palms before adding it to release its essential oils
- Let the chicken come to room temperature before grilling so it cooks evenly