Butter Chicken
intro
Tender spiced chicken simmered in a velvety, rich tomato-butter gravy, finished with cream and aromatic fenugreek for the iconic comforting North Indian classic.
Ingredients
Steps
Marinate the Chicken Thighs
In a large mixing bowl, combine 600g of 5cm chicken thigh chunks, 120g full-fat Greek yogurt, 1 tablespoon lemon juice, 2 tablespoons ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon garam masala, and 1 teaspoon salt. Mix thoroughly until every chicken piece is evenly coated in the spiced yogurt, then let rest at room temperature for 15 minutes (or refrigerate for up to 2 hours for deeper flavor).
Sear Marinated Chicken Pieces
Heat 1 tablespoon vegetable oil and 20g unsalted butter in a large heavy-bottomed skillet over medium-high heat (175°C/350°F). Once the butter is foaming and fragrant, add marinated chicken pieces in a single layer, working in 2 batches if needed to avoid crowding the pan. Sear for 3 minutes per side until edges are lightly charred and chicken is 80% cooked (internal temperature ~70°C/158°F), then transfer seared chicken to a clean plate and set aside.
Sauté Spiced Onion Base
Lower the pan heat to medium (150°C/300°F), and add the remaining 60g unsalted butter to the same skillet, using the leftover chicken drippings for flavor. Once butter melts, add 1 teaspoon cumin seeds and let sizzle for 30 seconds until fragrant, then stir in 150g finely diced yellow onion. Sauté for 5 minutes until onions are soft and translucent, then mix in the remaining 1 tablespoon ginger-garlic paste and cook for 1 additional minute until the raw sharp aroma fades.
Simmer Tomato Sauce Mixture
Add 400g strained canned tomato puree, remaining 0.5 teaspoon Kashmiri red chili powder, and remaining 0.5 teaspoon salt to the onion mixture. Stir to fully combine, then bring to a gentle simmer. Reduce heat to medium-low (120°C/250°F), cover the skillet, and cook for 10 minutes, stirring every 2-3 minutes to prevent sticking, until the gravy thickens and glossy butter separates from the tomato mixture at the pan edges.
Return the seared chicken pieces
Return the seared chicken pieces and any accumulated juices from the holding plate to the tomato gravy, stirring to coat every piece fully. Pour in 100ml heavy whipping cream, stir gently to combine, then bring back to a low simmer. Cook uncovered for 7 minutes over medium-low heat, stirring occasionally, until chicken is fully cooked through (internal temperature 75°C/165°F) and the gravy turns a rich, warm orange-brown color.
Turn off the heat, sprinkle
Turn off the heat, sprinkle 1 tablespoon dried kasuri methi (fenugreek leaves) and the remaining 1 teaspoon garam masala over the dish. Crush the fenugreek leaves between your palms as you add them to release their aromatic essential oils, then stir gently to incorporate the spices. Let the dish rest for 2 minutes before serving to let flavors meld.
Tips
2.Do not skip crushing the kasuri methi (dried fenugreek) between your palms before adding it; this step releases the herb’s essential oils that create butter chicken’s signature warm, earthy, slightly sweet aroma.
3.If your gravy thickens too much during simmering, stir in 2-3 tablespoons of warm water or low-sodium chicken broth 1 tablespoon at a time to reach your preferred consistency; avoid adding cold liquid, as it can cause the cream to split and curdle.
OMG this was a total game changer for our weekly family dinner! I’ve tried so many butter chicken recipes that come out too watery or lack that deep, warm restaurant flavor, but this one hit every single note. My 7 and 10 year old practically licked their plates, even asked for seconds before they finished their first helping — even my super picky husband raved about it! I prepped the marinade the night before to cut down on weeknight cook time, and it came together right at 45 minutes like the recipe said. 10/10 will be bringing this to our next neighborhood potluck too, everyone is going to lose their minds over how rich and creamy it is.
Really solid butter chicken recipe, tastes exactly like the murgh makhani I order at my favorite local Indian spot downtown! Only reason I’m knocking off one star is I messed up the first batch by adding the heavy cream too early when the pan was screaming hot, so it curdled a little and had that weird grainy texture. Second time around I turned the heat way down before stirring in the cream and let it simmer super gently, and it came out perfect. Served it over basmati rice with some buttery garlic naan on the side, SO good. Will be making this on repeat for date nights in with my partner.
I cannot believe how approachable this was for a medium-difficulty recipe! I was low-key intimidated at first because I’ve never made murgh makhani from scratch before, always relying on those jarred simmer sauces from the grocery store. But the steps were super straightforward, and the 45 minute cook time was totally accurate — no weird hidden prep steps that tack on extra hours like a lot of online recipes. I portioned this out for my work lunches for the whole week, and every single coworker who walked past the break room microwave while I was heating it up asked me for the recipe. The balance of creamy tomato, warm spices, and tender chicken is absolutely chef’s kiss, no weird artificial aftertaste like the jarred stuff. 100% adding this to my regular meal prep rotation!