Butter Chicken Indian Style (Printable)

Tender chicken in a rich, creamy spiced tomato sauce with authentic Indian flavors

# What You Need:

→ Chicken Marinade

01 - 1.3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1.5 tbsp lemon juice
04 - 1 tbsp ginger paste
05 - 1 tbsp garlic paste
06 - 1.5 tsp ground cumin
07 - 1.5 tsp ground coriander
08 - 1 tsp garam masala
09 - 1 tsp chili powder
10 - 3/4 tsp salt

→ Sauce

11 - 3 tbsp unsalted butter
12 - 1 tbsp neutral oil
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tbsp ginger paste
16 - 14 oz canned crushed tomatoes
17 - 1.5 tsp ground cumin
18 - 1.5 tsp ground coriander
19 - 1.5 tsp paprika
20 - 1 tsp garam masala
21 - 1 tsp sugar
22 - 1/2 tsp chili powder
23 - 1/2 cup heavy cream
24 - 1 tsp dried fenugreek leaves
25 - Salt to taste
26 - Fresh cilantro, chopped for garnish

# How to Make It:

01 - Whisk together yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat completely. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven broiler or grill pan to high heat. Arrange marinated chicken on a foil-lined baking sheet or skewers. Broil or grill for 8 to 10 minutes, turning once halfway through, until pieces develop light charring and are cooked through. Remove and set aside.
03 - Melt butter with oil in a large skillet over medium heat. Add chopped onion and sauté for 5 to 6 minutes until golden brown. Stir in minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, then add cumin, coriander, paprika, garam masala, sugar, and chili powder. Stir well and simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens and oil begins to separate on the surface.
05 - Transfer the sauce to a blender and purée until completely smooth, or use an immersion blender directly in the pan. Return the smooth sauce to the skillet and bring back to a gentle simmer.
06 - Add grilled chicken pieces to the sauce. Pour in heavy cream and sprinkle with dried fenugreek leaves. Simmer gently for 8 to 10 minutes until flavors meld together and chicken is tender. Season with salt to taste.
07 - Transfer to a serving dish and garnish generously with chopped fresh cilantro. Serve immediately while hot, accompanied by basmati rice or warm naan bread.

# Expert Tips:

01 -
  • The marinade transforms humble chicken thighs into something impossibly tender and flavorful
  • This sauce keeps beautifully for days, actually tasting better the next night
  • Restaurant quality results without any hard to find ingredients or techniques
02 -
  • Grilling the chicken first adds a smoky depth you cannot achieve by simmering raw pieces directly in sauce
  • The sauce needs time to reduce until oil separates or it will taste thin and watery
  • Kasuri methi makes a huge difference, so do not skip it or substitute with fresh fenugreek leaves
03 -
  • Use a grill pan indoors when weather prevents outdoor grilling
  • Crush kasuri methi between your palms to release maximum flavor

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