Butter Chicken Indian Curry (Print View)
Tender chicken in a rich, creamy tomato sauce with aromatic spices.
# What You'll Need:
→ Chicken Marinade
01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1 ½ tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1 ½ tsp ground cumin
07 - 1 ½ tsp ground coriander
08 - 1 tsp garam masala
09 - 1 tsp chili powder
10 - ¾ tsp salt
→ Sauce
11 - 3 tbsp unsalted butter
12 - 1 tbsp neutral oil
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tbsp ginger paste
16 - 14 oz canned crushed tomatoes
17 - 1 ½ tsp ground cumin
18 - 1 ½ tsp ground coriander
19 - 1 ½ tsp paprika
20 - 1 tsp garam masala
21 - 1 tsp sugar
22 - ½ tsp chili powder
23 - ½ cup heavy cream
24 - 1 tsp kasuri methi (dried fenugreek leaves)
25 - Salt, to taste
26 - Fresh cilantro, chopped, for garnish
# How to Make:
01 - In a large bowl, combine all marinade ingredients and mix well. Add chicken pieces, coating thoroughly. Cover and marinate in the refrigerator for at least 1 hour, ideally overnight for maximum flavor penetration.
02 - Preheat oven grill or grill pan to high heat. Arrange marinated chicken pieces on a foil-lined tray or skewers. Grill for 8–10 minutes, turning once, until lightly charred and just cooked through. Set aside.
03 - Heat butter and oil in a large skillet over medium heat. Add onions and sauté for 5–6 minutes until golden brown. Stir in minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer, stirring constantly, for 10–12 minutes until thickened and oil begins to separate from the mixture.
05 - Transfer sauce to a blender and blend until completely smooth, or use an immersion blender directly in the pan. Return the smooth sauce to the skillet.
06 - Add grilled chicken pieces to the sauce. Stir in heavy cream and kasuri methi. Simmer gently for 8–10 minutes until flavors meld together and chicken is tender. Adjust salt to taste.
07 - Garnish generously with chopped fresh cilantro. Serve hot accompanied by steamed basmati rice or warm naan bread.
# Expert Suggestions:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost melting in your mouth
- This sauce strikes that perfect balance between rich comfort food and aromatic spice that everyone craves
02 -
- Blending the hot sauce can be dangerous because steam expands rapidly, either let it cool slightly first or remove the blender cap center and hold a towel over the opening
- The sauce will thicken as it sits, so keep a splash of water or cream handy if you need to loosen it up
03 -
- Crush the kasuri methi between your palms before adding it to release its essential oils
- If you cannot grill the chicken, pan-sear it in a very hot cast-iron skillet to get that charred exterior