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A bowl of easy homemade butter chicken, rich and creamy

Easy Homemade Butter Chicken

This recipe guides you through creating a rich and flavorful butter chicken, a beloved Indian dish, right in your own kitchen, featuring tender chicken in a creamy, spiced tomato sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Bowl
  • Large pot or Dutch oven
  • Blender or immersion blender

Ingredients
  

Chicken Marinade

  • 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts
  • 1/2 cup Plain Yogurt
  • 1 tablespoon Ginger-Garlic Paste
  • 1 teaspoon Garam Masala
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder (or Kashmiri chili powder)
  • 1 teaspoon Cumin Powder
  • Salt to taste

Sauce

  • 1 can Canned Crushed Tomatoes or Tomato Passata 28 oz
  • 1 Onion large, finely chopped
  • 1 Green Chili optional, finely chopped
  • 1/2 cup Cashews soaked
  • 3 tablespoons Butter
  • 1/2 cup Heavy Cream or Coconut Milk
  • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
  • 1-2 teaspoons Sugar to taste
  • 2 tablespoons Oil
  • 1/2 cup Water or Chicken Broth or as needed

Remaining Spices

  • 1 tablespoon Ginger-Garlic Paste
  • 1 teaspoon Garam Masala
  • 1.5 teaspoons Coriander Powder

Instructions
 

Preparation

  • Combine diced chicken with yogurt, 1 tablespoon ginger-garlic paste, salt, 1 teaspoon garam masala, turmeric, red chili powder, and 1 teaspoon cumin; mix well and refrigerate for at least 30 minutes.
  • Soak cashews in warm water for at least 15 minutes to facilitate smooth blending into the sauce.

Cooking

  • Heat 1 tablespoon of oil in a large pot over medium-high heat, then brown the marinated chicken pieces in batches for 3-5 minutes per side, and set aside.
  • In the same pot, add another tablespoon of oil and cook the chopped onion until softened (5-7 minutes); stir in the remaining 1 tablespoon ginger-garlic paste and green chili for another minute.
  • Pour in crushed tomatoes, add the remaining 1 teaspoon garam masala, 1.5 teaspoons coriander powder, 1 teaspoon sugar, and salt; simmer for 8-10 minutes until the sauce thickens.
  • Drain and blend soaked cashews with 1/4 cup water into a smooth paste; add this to the tomato mixture, then blend the entire sauce base until smooth using a regular or immersion blender and return to the pot.
  • Return browned chicken to the pot with the sauce, add 1/2 cup water or broth for desired consistency, then simmer covered for 15-20 minutes until chicken is cooked through.
  • Stir in heavy cream, the remaining 2 tablespoons butter, and crushed Kasoori Methi; simmer for 2-3 minutes to meld flavors, but do not boil.

Finishing

  • Taste and adjust salt, sugar, or spices as needed, adding more cream for extra richness if desired.

Notes

For spicier butter chicken, increase the amount of red chili powder or add extra green chilies. Serve with basmati rice or naan bread for a complete meal.