Creamy Butter Chicken
Creamy Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the Creamy Gravy
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 can canned crushed tomatoes, 15 ounces
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kashmiri chili powder, (or paprika for milder flavor)
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/2 cup heavy cream
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, garam masala, turmeric powder, cayenne pepper, and salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to marinate.
⏱️ 5 min
- 2
Heat 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side, until lightly browned and slightly charred. The chicken does not need to be cooked through at this stage. Remove the seared chicken from the skillet and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Once melted, add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min
- 4
Add the ginger paste and garlic paste to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes and stir well. Add the garam masala, cumin powder, coriander powder, Kashmiri chili powder (or paprika), sugar, and salt. Mix thoroughly and bring the mixture to a simmer.
⏱️ 3 min
- 6
Reduce the heat to low, cover the skillet, and let the gravy simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the tomatoes to break down.
⏱️ 20 min
- 7
Carefully transfer the gravy mixture to a blender and blend until completely smooth. You may need to do this in batches. Alternatively, use an immersion blender directly in the pot. Strain the smooth gravy through a fine-mesh sieve back into the skillet for an extra silky texture (optional but recommended).
⏱️ 5 min
- 8
Return the seared chicken pieces to the smooth gravy in the skillet. Stir in the heavy cream and crushed kasuri methi. Simmer gently for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
⏱️ 15 min
- 9
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the Creamy Gravy
- 4 tablespoons unsalted butter
- 1 yellow onion, medium, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 can canned crushed tomatoes, 15 ounces
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kashmiri chili powder, (or paprika for milder flavor)
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/2 cup heavy cream
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, lemon juice, garam masala, turmeric powder, cayenne pepper, and salt. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, to marinate.
⏱️ 5 min - 2
Heat 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side, until lightly browned and slightly charred. The chicken does not need to be cooked through at this stage. Remove the seared chicken from the skillet and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Once melted, add the chopped yellow onion and sauté for 5-7 minutes, until softened and translucent.
⏱️ 7 min - 4
Add the ginger paste and garlic paste to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes and stir well. Add the garam masala, cumin powder, coriander powder, Kashmiri chili powder (or paprika), sugar, and salt. Mix thoroughly and bring the mixture to a simmer.
⏱️ 3 min - 6
Reduce the heat to low, cover the skillet, and let the gravy simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the tomatoes to break down.
⏱️ 20 min - 7
Carefully transfer the gravy mixture to a blender and blend until completely smooth. You may need to do this in batches. Alternatively, use an immersion blender directly in the pot. Strain the smooth gravy through a fine-mesh sieve back into the skillet for an extra silky texture (optional but recommended).
⏱️ 5 min - 8
Return the seared chicken pieces to the smooth gravy in the skillet. Stir in the heavy cream and crushed kasuri methi. Simmer gently for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
⏱️ 15 min - 9
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min