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Classic Butter Chicken

Butter Chicken

Tender, juicy chicken coated in a rich, creamy, spiced tomato-butter sauce—it’s comforting and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: dinner, lunch, Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • Fresh chopped coriander (cilantro) for garnish
  • Serve with hot steamed rice or paratha
For The Marinade
  • 500 g chicken thighs, diced
  • 2 tbsp yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 tbsp butter (for pan frying)
For The Sauce
  • 2 tbsp butter
  • 200 g tomatoes
  • 1 large onion, sliced
  • 1 tbsp cumin powder
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tbsp tomato paste (optional)
  • 1 tsp cardamom
  • 4 cashew
  • 1 green chili
  • 1 tsp ginger powder
  • 3 cloves garlic
  • 1 tbsp yogurt
  • Salt and sugar to taste

Equipment

  • 1 Large Teflon

Method
 

  1. Mix the chicken with yogurt, lime juice, and spices in a bowl. Give it a good toss and let it rest. If you’ve got 30 minutes, great. More time? Even better.
  2. Melt butter in a pan. Add the chicken and cook it through until golden and a little crisp on the edges. Take it out and set aside.
  3. Melt the remaining butter in the same pan. Add onions, tomatoes, green chili, ginger, cloves, cashews—basically everything left in the sauce list except the yogurt. Stir in the spices and simmer until everything softens.
  4. Let the pan cool down a bit, then blend the sauce with yogurt until silky smooth.
  5. Add the cooked chicken, return the sauce to the pan, and stir to coat. Let the flavors really settle in, allow it bubble gently for a few minutes.