A rich and creamy Indian dish featuring tender, marinated chicken cooked in a spiced tomato-based gravy, finished with butter and cream for a velvety texture. This restaurant-style Butter Chicken is perfect with naan or basmati rice.
Serves: 4 people | Time: 50 minutes
Ingredients
Chicken Marinade:
- 500g boneless chicken (cut into chunks)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp red chili powder
- Salt to taste
Gravy:
- 2 tbsp oil (for frying)
- 1 large onion (roughly chopped)
- 2 large tomatoes (roughly chopped)
- 8-10 cashew nuts
- 1 tbsp garlic paste
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp malt vinegar
- 1 tsp sugar
- Salt to taste
- 2 tbsp butter
- 2 tbsp cream
- 1 tsp kasuri methi (dried fenugreek leaves)
Instructions
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Marinate the Chicken:
- In a bowl, mix the chicken chunks with garlic paste, ginger paste, red chili powder, and salt.
- Let the chicken marinate for 15-20 minutes.
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Fry the Chicken:
- Heat 2 tbsp of oil in a pan over medium heat.
- Once the oil is hot, pan-fry the marinated chicken pieces until cooked. Transfer to a bowl and set aside.
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Prepare the Gravy:
- In the same pan, add a little more oil if needed. Add roughly chopped onions and a tablespoon of butter.
- Sauté until the onions are soft and translucent.
- Add the chopped tomatoes and cashew nuts, and mix well.
- Pour in some water, then add garlic paste, salt, malt vinegar, sugar, garam masala powder, and red chili powder.
- Stir to combine, and let the mixture simmer for 15-20 minutes until the ingredients are soft and mushy.
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Blend the Gravy:
- Once the mixture has softened, turn off the heat and let it cool slightly.
- Use a hand blender or a mixer to puree the mixture into a smooth paste.
- Strain the puree back into the pan, ensuring you extract as much liquid as possible, leaving behind the seeds and tomato skins.
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Finish the Gravy:
- Reheat the strained gravy and add butter, cream, and crushed kasuri methi. Stir well.
- Add the cooked chicken pieces to the gravy, and let it simmer for 5-7 minutes.
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Plating & Serving:
- Garnish with a drizzle of fresh cream and some more crushed kasuri methi if desired.
- Serve hot with naan or basmati rice.
Tips
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Char the Chicken: For an authentic smoky flavor, grill or broil the marinated chicken instead of pan-frying.
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Secret Ingredient: Add 1/2 tsp honey to balance the acidity of the tomatoes and enhance the richness.
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Make it Spicier: Add a pinch of cayenne pepper or more red chili powder for an extra kick.
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Nut-Free Option: Replace cashews with sunflower seeds or skip them altogether, though the creaminess may be reduced.
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Storage: Butter Chicken tastes even better the next day! Store in an airtight container in the fridge for up to 3 days.