Butter Chicken North Indian Classic (Print View)
Tender chicken in spiced tomato-butter sauce with cream. Rich North Indian classic ready in one hour.
# What You Need:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1.5 tablespoons lemon juice
04 - 1 tablespoon ginger paste
05 - 1 tablespoon garlic paste
06 - 1.5 teaspoons ground cumin
07 - 1.5 teaspoons ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon chili powder
10 - 3/4 teaspoon salt
→ Sauce
11 - 3 tablespoons unsalted butter
12 - 1 tablespoon neutral oil
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tablespoon ginger paste
16 - 14 ounces canned crushed tomatoes
17 - 1.5 teaspoons ground cumin
18 - 1.5 teaspoons ground coriander
19 - 1.5 teaspoons paprika
20 - 1 teaspoon garam masala
21 - 1 teaspoon sugar
22 - 1/2 teaspoon chili powder
23 - 1/2 cup heavy cream
24 - 1 teaspoon kasuri methi (dried fenugreek leaves)
25 - Salt, to taste
26 - Fresh cilantro, chopped, for garnish
# How-To Steps:
01 - Combine yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for optimal flavor penetration.
02 - Preheat oven broiler or grill pan to high heat. Arrange marinated chicken on a foil-lined tray or skewers. Grill for 8–10 minutes, turning once, until lightly charred and cooked through. Remove from heat and set aside.
03 - Heat butter and oil in a large skillet over medium heat. Add chopped onions and sauté for 5–6 minutes until golden brown. Stir in minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, coriander, paprika, garam masala, sugar, and chili powder. Simmer over medium heat, stirring frequently, for 10–12 minutes until sauce thickens and oil begins to separate on surface.
05 - Transfer sauce to a blender and puree until completely smooth, or use an immersion blender directly in the pan. Return smooth sauce to the skillet.
06 - Add grilled chicken pieces to the sauce. Stir in heavy cream and kasuri methi. Simmer gently over low heat for 8–10 minutes until flavors meld and chicken is tender. Adjust salt as needed.
07 - Sprinkle with chopped fresh cilantro. Serve hot accompanied by basmati rice or warm naan bread.
# Expert Hints:
01 -
- The marinade makes the chicken impossibly tender, almost like it's been slow-cooked for hours
- Everything comes together in one pan, meaning less cleanup and more time eating
02 -
- The sauce will look curdled when you first add the cream, but keep stirring gently and it will come back together
- Dont skip the grilling step, those char bits are where the soul of this dish lives
03 -
- Use a splatter screen when blending hot tomato sauce unless you want your kitchen painted red
- Freshly crushed kasuri methi between your palms releases way more aroma than just tossing it in whole