Butter Chicken Creamy Classic (Print Version)
Tender chicken in creamy, spiced tomato-butter sauce. Classic comfort, perfect for naan or rice.
# Ingredients:
→ First Marination
01 -
1.1 pounds boneless chicken, cut into pieces
02 -
1/2 to 3/4 teaspoon Kashmiri red chili powder
03 -
1/4 to 1/3 teaspoon salt
04 -
3/4 to 1 tablespoon freshly squeezed lemon juice
→ Second Marination
05 -
1/3 cup Greek yogurt
06 -
3/4 tablespoon ginger garlic paste
07 -
1/8 teaspoon ground turmeric
08 -
3/4 to 1 teaspoon garam masala
09 -
1/2 teaspoon ground cumin
10 -
1 teaspoon ground coriander
11 -
1 teaspoon dried fenugreek leaves (kasuri methi)
12 -
3/4 to 1 tablespoon neutral oil
→ Sauce
13 -
2 to 3 tablespoons unsalted butter or ghee
14 -
1 cinnamon stick, about 2 inches
15 -
2 to 4 green cardamom pods
16 -
2 to 4 whole cloves
17 -
1 1/2 cups sliced onions
18 -
21 ounces fresh tomatoes, chopped
19 -
3/4 tablespoon ginger garlic paste
20 -
1 to 2 green chili peppers, whole or slit
21 -
28 raw cashews
22 -
1/2 cup water, for blending
23 -
1 to 2 teaspoons Kashmiri red chili powder
24 -
1 to 1 1/2 teaspoons garam masala
25 -
1 to 1 1/2 teaspoons ground coriander
26 -
1/2 teaspoon ground cumin
27 -
1/2 to 3/4 teaspoon salt, or to taste
28 -
1 teaspoon sugar
29 -
1/2 tablespoon dried fenugreek leaves (kasuri methi)
30 -
1 1/2 cups hot water
31 -
1/3 cup heavy cream
32 -
2 tablespoons fresh coriander leaves, chopped
# Steps:
01 -
Combine chicken pieces with lemon juice, Kashmiri red chili powder, and salt. Toss well and set aside for 20 minutes.
02 -
Add Greek yogurt, ginger garlic paste, turmeric, garam masala, cumin, coriander, dried fenugreek leaves, and oil to the marinated chicken. Coat evenly, cover, and refrigerate for at least 30 minutes or up to overnight.
03 -
Optionally, sauté sliced onions in a small amount of oil until lightly golden; let cool. Blend tomatoes, sautéed or raw onions, cashews, and 1/2 cup water until very smooth.
04 -
Melt butter or ghee in a large skillet over medium heat. Add cinnamon stick, cardamoms, and cloves. Sauté for about 1 minute until fragrant.
05 -
Add ginger garlic paste and green chili peppers to the pan. Sauté for 1–2 minutes until aromatic.
06 -
Stir in Kashmiri chili powder, garam masala, coriander, and cumin. Cook for 30 seconds, ensuring the spices do not burn.
07 -
Add the tomato-onion-cashew puree; cook, stirring often, until the mixture thickens and deepens in color, about 8–10 minutes.
08 -
Pour in 1 1/2 cups hot water and reduce the heat to maintain a gentle simmer. Cook for an additional 10 minutes until the sauce becomes rich and slightly glossy.
09 -
In a separate pan, heat butter or ghee over medium-high. Cook marinated chicken in batches until lightly charred and nearly cooked through, about 3–5 minutes per batch.
10 -
Add the cooked chicken and any pan juices to the sauce. Simmer together for 5 to 7 minutes, or until the chicken is completely tender.
11 -
Stir in salt to taste, sugar, dried fenugreek leaves, and heavy cream. Mix well and cook for 2 more minutes.
12 -
Garnish with chopped coriander leaves and a swirl of extra cream, if desired. Serve hot, accompanied by rice or naan.
# Notes:
01 -
For the best flavor, allow the chicken to marinate overnight. Passing the sauce through a fine sieve gives an extra-silky texture.