Creamy Butter Chicken
Succulent chicken pieces are marinated and then simmered in a rich, velvety tomato and butter-based sauce. This iconic Indian dish is known for its mild spice and incredibly creamy texture, perfect served with rice or naan.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 560 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
marinade
- 600 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 120 mlplain yogurt
- 1 tbspginger, grated
- 1 tbspgarlic, minced
- 0.5 tspturmeric powder
- 1 tspgaram masala
- 0.5 tspchili powder
- 0.5 tspsalt
sauce
- 2 tbspunsalted butter
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 1 tbspgarlic, minced
- 1 tspcumin powder
- 1 tspcoriander powder
- 1 tsppaprika
- 400 gcanned crushed tomato
- 1 tspsugar
- 120 mlheavy cream
- 1 tspkasuri methi, crushed
garnish
- 2 tbspfresh cilantro, chopped
Equipment
large skillet · pot · large bowl
The method
Step by step
- 1
Combine the chicken pieces, plain yogurt, marinade ginger, marinade garlic, turmeric powder, garam masala, chili powder, and marinade salt in a bowl.
About 5 min
- 2
Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
Cook’s note: Longer marination time results in more tender and flavorful chicken.
- 3
Melt the unsalted butter in a large skillet or pot over medium heat.
About 1 min
- 4
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 5
Stir in the sauce ginger and sauce garlic, cooking for another minute until fragrant.
About 1 min
- 6
Add the cumin powder, coriander powder, and paprika, stirring for 30 seconds to toast the spices.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 7
Pour in the canned crushed tomato and sugar. Bring the mixture to a gentle simmer.
About 3 min
- 8
Add the marinated chicken to the pot, including any excess marinade. Stir to combine.
About 1 min
- 9
Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through.
About 20 min
Cook’s note: Ensure chicken reaches an internal temperature of 74°C (165°F).
- 10
Stir in the heavy cream and crushed kasuri methi. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
About 3 min
Cook’s note: Kasuri methi adds a distinctive flavor; rub it between your palms before adding to release its aroma.
- 11
Taste and adjust seasoning with salt if needed.
- 12
Garnish with fresh cilantro before serving.
About 1 min
Per serving
Nutrition
- Calories
- 560.2kcal
- Protein
- 43.3g
- Carbs
- 16.6g
- Fat
- 35.5g
- Fibre
- 2.7g
- Sugar
- 8.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover butter chicken in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce is too thick.
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