Butter Chicken
Butter Chicken
Butter Chicken is a rich and creamy dish made with tender chicken pieces cooked in a spiced tomato and butter sauce. It’s flavorful, comforting, and perfect to serve with rice or naan. This homemade version brings restaurant-quality taste to your kitchen with simple ingredients.
Ingredients
For the Chicken
| Ingredient | Quantity |
|---|---|
| Plain whole-milk yogurt | 1/3 cup |
| Garlic (grated or chopped) | 2 cloves |
| Lemon juice | 1 Tbsp |
| Garam masala | 1 Tbsp |
| Ginger (grated or chopped) | 1 Tbsp |
| Kosher salt | 2 tsp |
| Kashmiri chili powder | 1 tsp |
| Boneless, skinless chicken thighs | 2 lb (cut into 1.5″ pieces) |
For Makhani Sauce & Assembly
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 5 Tbsp |
| Tomato paste | 1/2 cup |
| Serrano chile (chopped) | 1/2 |
| Ginger (grated or chopped) | 1 Tbsp |
| Garam masala | 1 tsp |
| Ground cumin | 1 tsp |
| Kashmiri chili powder | 1 tsp |
| Heavy cream | 1 cup |
| Dried fenugreek leaves (optional) | 1 Tbsp |
| Kosher salt | 1/2 tsp or more |
| Fresh cilantro (chopped) | 1/4 cup |
| Cooked basmati rice or naan | For serving |
About the Ingredients
Yogurt helps to tenderize the chicken and add creaminess. Garam masala, ginger, and garlic give the dish its warm and spicy flavor. Kashmiri chili powder adds vibrant color with moderate heat. Butter makes the sauce rich, while tomato paste brings tanginess and depth. Heavy cream gives a smooth, velvety texture. Optional fenugreek leaves (kasoori methi) enhance the flavor with an authentic Indian touch.
Instructions
For the Chicken
- In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and chili powder.
- Add chicken and mix well. Cover and refrigerate for 1 hour.
- Preheat broiler and line a baking sheet with foil. Spread chicken in a single layer.
- Broil for 15 minutes, or until charred and fully cooked. Let it cool slightly.
For Makhani Sauce & Assembly
- Melt butter in a large skillet over medium heat.
- Add tomato paste and cook for 5 minutes until darker in color.
- Add chile and ginger. Cook 1 minute more until fragrant.
- Add garam masala, cumin, and chili powder. Stir for 30 seconds.
- Stir in cream, fenugreek (if using), salt, chicken, and 1 cup water. Simmer on low for 10–15 minutes.
- Taste and adjust salt. Top with cilantro. Serve hot with rice or naan.
Nutrition (Per Serving – Approximate)
- Calories: 600–700
- Protein: High (from chicken and yogurt)
- Fats: High (from butter and cream)
- Carbs: Moderate (from tomato paste and sides)
Tips
- Use boneless thighs for more flavor and tenderness.
- Marinate longer (up to 24 hours) for deeper flavor.
- Adjust spice by using more or less chili powder.
- Serve hot with basmati rice or garlic naan for a complete meal.
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