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A bowl of creamy butter chicken garnished with fresh cilantro

Ultimate Tender Butter Chicken

This recipe delivers a rich and creamy butter chicken with tender pieces of chicken, perfect for a cozy meal.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large bowl
  • large pan or Dutch oven

Ingredients
  

Chicken Marinade

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup plain yogurt (or Greek yogurt)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt

Curry Base

  • 2 tablespoons oil (vegetable or ghee)
  • 1 large onion, chopped
  • 1 (15 oz) can crushed tomatoes or tomato purée
  • 1/4 cup cashews pre-soaked in warm water for 20 minutes, then blended into a paste with a little water

Finishing Ingredients

  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, for garnish optional
  • Basmati rice and naan, for serving

Instructions
 

Marinate Chicken

  • Combine chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric, chili powder, garam masala, and salt in a bowl. Mix well and marinate for at least 30 minutes, or ideally 2-4 hours or overnight in the refrigerator.

Sear Chicken

  • Heat oil in a large pan or Dutch oven over medium-high heat. Add marinated chicken in a single layer and sear for 2-3 minutes per side until colored, but not cooked through. Remove chicken and set aside.

Prepare Sauce

  • Reduce heat to medium in the same pan and sauté chopped onion until softened. Stir in additional ginger-garlic paste and spices, then cook for 1 minute until fragrant. Pour in crushed tomatoes and cashew paste (if using), simmer for 10-15 minutes until the sauce thickens and oil separates.

Combine and Simmer

  • Return seared chicken to the sauce and stir to coat. Add butter, heavy cream, and crushed fenugreek leaves, then gently combine. Simmer for 5-10 minutes until chicken is cooked through and tender, and the sauce reaches your desired consistency.

Serve

  • Taste and adjust seasoning. Serve hot with basmati rice and naan, garnished with fresh cilantro if desired.

Notes

For best flavor, marinate the chicken overnight. Kashmiri chili powder provides color without too much heat; use regular chili powder for a spicier dish. Adjust the consistency of the sauce by adding a little water or broth if it's too thick.