Description
Here’s what you’ll need to make this Indian butter chicken recipe at home. Don’t be intimidated—the list is long but everything works well together.
Ingredients
Scale
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
- ⅓ cup plain yogurt (unsweetened)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- ¼ teaspoon ground turmeric
- ¾ teaspoon salt
For the Butter Chicken Sauce:
- 2 tablespoons unsalted butter (or ghee for a deeper flavor)
- ½ large onion, finely chopped (or 1 small onion)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¾ cup canned crushed tomatoes (or pureed fresh tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder (adjust to heat level)
- ¾ teaspoon salt (or to taste)
- ½ cup heavy cream (or full-fat coconut milk for dairy-free version)
- 1 teaspoon dried fenugreek leaves (kasoori methi, optional but adds authentic flavor)
- ⅓ to ½ cup water or stock (adjust to reach desired sauce thickness)
If you’re building a butter chicken spice collection, these are the ones you’ll use again and again in other Indian recipes chicken fans swear by.
Instructions
Here’s how to make the best butter chicken recipe at home, one step at a time.
Step One: Marinate the Chicken
- Mix the yogurt, lemon juice, garlic, ginger, and all your dry spices in a bowl. Add the chopped chicken and mix until everything is well coated. Cover and let it marinate in the fridge for at least 30 minutes. Longer is better—overnight is ideal if you’ve got the time.
- This step infuses the meat with flavor and guarantees that juicy, tender bite butter chicken is famous for.
Step Two: Cook the Chicken
- Heat a skillet or pan over medium-high heat with a bit of butter or oil. Add the marinated chicken pieces and cook until they’re golden on the outside. They don’t have to be fully cooked—just seared. Set them aside on a plate.
- This searing locks in the flavor and gives you that slightly smoky edge you get from restaurant versions.
Step Three: Build the Sauce
- In the same pan, melt more butter. Add the onions and cook until golden. Then stir in your garlic and ginger—let those bloom in the butter for a minute.
- Now toss in your tomatoes and let them simmer down until thickened. This is where the sauce builds its character. Don’t rush it. Let the tomatoes cook long enough to lose their raw edge.
- Add the ground spices—garam masala, cumin, chili powder, and coriander—and give everything a good stir.
Step Four: Blend the Sauce
- Once the tomatoes and spices are cooked down into a thick paste, let the mixture cool slightly. Then, transfer everything to a blender with a splash of water or stock. Blend until smooth and creamy.
- This is what gives your butter chicken sauce that velvety restaurant finish. No lumps, no chunks—just a smooth base that will coat your chicken like silk.
- If you prefer a rustic texture, you can skip the blender. But for that classic Indian restaurant butter chicken recipe feel, blending is key.
Step Five: Simmer Everything Together
- Pour the sauce back into the pan. Add the partially cooked chicken you set aside earlier. Let it simmer gently over low to medium heat. The chicken will finish cooking in the sauce, soaking up every bit of flavor.
- If the sauce feels too thick, add a little more water or stock to loosen it up.
- After a few minutes, stir in the cream (or coconut milk, if you’re making a dairy-free version). Add the crushed fenugreek leaves at this stage too. They’re optional, but if you can find them, they make a big difference.
- Simmer just a little longer, allowing everything to come together. Taste and adjust salt or spice if needed.