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A bowl of rich and creamy butter chicken, garnished with fresh cilantro.

Best way to grow Butter Chicken

This recipe provides a method to prepare a delicious Butter Chicken. It involves marinating chicken, preparing a rich tomato-based sauce, and combining them for a flavorful meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 0.5 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 1 tsp chili powder (or paprika for less heat)
  • 0.5 tsp salt
For the Sauce
  • 2 tbsp ghee or unsalted butter
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 15 oz canned crushed tomatoes
  • 0.25 cup cashews, soaked in warm water for 15 minutes
  • 0.5 cup heavy cream
  • 1 tsp sugar
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed optional
For Garnish
  • Fresh cilantro, chopped optional
For Serving
  • Basmati rice or naan bread

Equipment

  • Large bowl
  • Large pan
  • Blender
  • Fine-mesh sieve

Method
 

Marinate the Chicken
  1. Combine all chicken marinade ingredients in a bowl, mix well, and refrigerate for at least 30 minutes, or preferably 2-4 hours.
Cook the Chicken
  1. Heat 1 tablespoon of ghee or oil in a large pan over medium-high heat. Add the marinated chicken in batches and cook until browned and almost cooked through, then set aside.
Prepare the Sauce Base
  1. In the same pan, melt the remaining ghee over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
Build the Sauce
  1. Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add the crushed tomatoes, soaked cashews, garam masala, turmeric, chili powder, and salt, then bring to a simmer.
Blend the Sauce
  1. Remove the pan from heat and carefully transfer the mixture to a blender. Blend until completely smooth, then strain the sauce through a fine-mesh sieve back into the pan for a silkier texture.
Finish the Dish
  1. Return the sauce to medium-low heat. Stir in the cooked chicken, heavy cream, and sugar, cooking for 5-10 minutes until heated through and the sauce thickens slightly.
  2. Stir in the crushed kasuri methi, if using, and adjust seasoning as needed.
Serve
  1. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Notes

For extra flavor, you can grill or pan-fry the chicken until charred before adding it to the sauce. Adjust spice levels to your preference by modifying the amount of chili powder. Soaking the cashews helps create a smoother, richer sauce; don't skip this step!