Authentic Indian Butter Chicken Recipe (Print Version)
Experience rich, creamy Authentic Indian Butter Chicken. This classic recipe features tender chicken in a spiced tomato-butter sauce. Perfect for a flavorful dinner.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Indian
# Ingredients:
→ The Tandoori-Style Chicken
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1/2 cup plain whole milk yogurt
03 -
1 tbsp fresh lemon juice
→ The Aromatic Foundation
04 -
6 tbsp unsalted butter, divided
05 -
1 medium yellow onion, finely chopped
06 -
3 tbsp fresh ginger-garlic paste, divided
07 -
1 (28 oz) can crushed tomatoes
→ The Signature Spice Blend
08 -
2 tsp Kashmiri red chili powder, divided
09 -
1/2 tsp ground turmeric
10 -
1 tsp ground cumin
11 -
1 tsp ground coriander
12 -
1 1/2 tsp garam masala
13 -
1 tbsp dried fenugreek leaves (Kasoori Methi), crushed
14 -
1 1/2 tsp salt, divided
→ The Creamy Finish & Aromatic Garnish
15 -
1/2 cup heavy cream
16 -
1 tsp granulated sugar
17 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Combine 1 1/2 lbs boneless, skinless chicken thighs, 1/2 cup plain whole milk yogurt, 1 tbsp fresh lemon juice, 1 tsp Kashmiri red chili powder, 1/2 tsp ground turmeric, and 1/2 tsp salt in a bowl. Mix well. Marinate for at least 30 minutes, or up to 4 hours, for the best Authentic Indian Butter Chicken Recipe flavor.
02 -
Melt 2 tbsp unsalted butter in a large pot or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary, and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside. This step adds depth to your Authentic Indian Butter Chicken Recipe.
03 -
Reduce heat to medium. Add 2 tbsp unsalted butter to the same pot. Sauté 1 medium yellow onion until softened, about 5-7 minutes. Stir in 2 tbsp fresh ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp Kashmiri red chili powder. Cook for 1 minute until fragrant.
04 -
Pour in 1 (28 oz) can crushed tomatoes. Add 1 tsp salt, 1 1/2 tsp garam masala, and 1 tbsp dried fenugreek leaves (Kasoori Methi), crushed. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, allowing the flavors to meld for your Authentic Indian Butter Chicken Recipe.
05 -
Add the seared chicken pieces back into the sauce. Stir well to coat. Cover and continue to simmer on low heat for another 10-15 minutes, or until the chicken is cooked through and tender.
06 -
Stir in 1/2 cup heavy cream, 1 tsp granulated sugar, and the remaining 2 tbsp unsalted butter. Cook for 2-3 minutes, just until heated through and the sauce is rich and creamy. Do not boil after adding cream.
07 -
Taste and adjust seasoning if needed. Garnish your Authentic Indian Butter Chicken Recipe generously with 1/4 cup fresh cilantro, chopped. Serve hot with basmati rice or naan bread.
# Notes:
01 -
For a spicier kick, increase the Kashmiri red chili powder or add a pinch of cayenne pepper to the sauce.
02 -
Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.
03 -
For an even richer and smoother sauce, blend a portion of the cooked sauce (before adding chicken) until smooth, then return to the pot.
04 -
Crushing the dried fenugreek leaves (Kasoori Methi) between your palms before adding them releases their aromatic oils, enhancing the dish's authentic flavor.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
Mixing bowls
03 -
Measuring cups and spoons
04 -
Cutting board
05 -
Chef's knife
06 -
Blender or immersion blender
# Nutrition Facts (Per Serving):
Calories: 565 kcal
Total Fat: 40 g
Total Carbohydrate: 18 g
Protein: 31 g