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A rich and creamy Indian Butter Chicken dish in a bowl, garnished with cilantro.

Authentic Kasoori Methi Butter Chicken

This Authentic Kasoori Methi Butter Chicken recipe features tender marinated chicken simmered in a rich and creamy tomato-based sauce, highlighted by the unique flavor of kasoori methi.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large bowl
  • large skillet or Dutch oven

Ingredients
  

For the Chicken Marinade:

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 1/2 cup plain full-fat yogurt
  • 1 tbsp ginger-garlic paste (or 1 tbsp grated ginger + 1 tbsp minced garlic)
  • 1 tsp red chilli powder (Kashmiri or paprika for less heat)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 lemon
  • Salt to taste

For the Sauce:

  • 2 tbsp unsalted butter
  • 1 tbsp oil (vegetable or canola)
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 can crushed tomatoes or tomato purée (28 oz)
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp Kasoori Methi (dried fenugreek leaves) crushed between your palms
  • 1/2 cup heavy cream (or cashew paste for a dairy-free option)
  • 1 tbsp granulated sugar (optional, for balancing acidity)
  • Salt to taste

For Garnish:

  • Fresh cilantro chopped

Optional:

  • A few strands saffron soaked in 2 tbsp warm milk for extra aroma

Instructions
 

Marinating the Chicken

  • In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chilli powder, turmeric, garam masala, lemon juice, and salt. Mix well and refrigerate for at least 30 minutes, or ideally 2-4 hours.

Cooking the Chicken

  • Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Sear marinated chicken in batches for 2-3 minutes per side until browned and cooked through, then remove and set aside.

Building the Sauce Base

  • In the same pan, reduce heat to medium and add 2 tbsp butter. Sauté the chopped onion for 5-7 minutes until softened and translucent.

Adding Aromatics & Tomatoes

  • Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add crushed tomatoes or purée, then red chilli powder, turmeric, and garam masala, stirring well.

Simmering and Flavoring

  • Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally.

Introducing the Secret & Finishing

  • Remove the lid and stir in crushed Kasoori Methi, heavy cream, sugar (if using), and salt. Gently return the cooked chicken pieces to the sauce and stir in saffron milk (if using).

Final Simmer

  • Simmer for another 5-10 minutes to allow flavors to meld and chicken to absorb the sauce. Taste and adjust seasoning as needed.

Garnish and Serve

  • Garnish generously with fresh chopped cilantro.

Notes

For best results, marinate the chicken for at least 2 hours to allow the flavors to fully develop. Adjust the red chilli powder to your preferred spice level. Serve with naan or rice.