Butter Chicken Recipe

A bowl of butter chicken with a piece of naan bread sticking out.

5 from 2 votes

One bite of this easy butter chicken recipe, and you'll understand why it's one of the most popular foods in the world. I replicate traditional recipes using a slow cooking method to achieve bold flavor. Paired with fluffy rice and naan bread, it’s rich, comforting, and perfect for cozy nights or impressing guests.

Prep Time1 15

Cook Time45

Total Time2

Course: Main Course

Cuisine: Indian

Keyword: butter chicken recipe, easy butter chicken, how to make butter chicken, indian butter chicken

Servings: servings

Equipment

1 Large Mixing Bowl
1 Stainless Steel Skillet
1 Dutch Oven or Large Saucepan
Tongs or Spatula
Measuring Spoons + Cups
1 Small Bowl (Optional: for dhungar)
Kitchen Weights or Small Heavy Skillet
Tongs and Foil (for charcoal smoking)

Ingredients

For the Yogurt Marinade

¼ cup Greek yogurt
2 tablespoon lemon juice
5 tablespoon neutral oil, divided
1 tablespoon garlic paste
1 tablespoon ginger paste
1½ teaspoon kosher salt
1 teaspoon garam masala
1½ teaspoon Kashmiri chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried methi (fenugreek leaves)
2 pound boneless skinless chicken thighs or breasts, cut into 2-inch (5 centimeter) pieces

For the Butter Chicken Sauce

5 tablespoon unsalted butter
1 stick Indian cinnamon
3 green cardamom pod
1 black cardamom pod
3 whole clove
2 teaspoon Kashmiri chili powder
1½ teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon garlic paste
1 tablespoon ginger paste
2 green chilies slit lengthwise
2 cups tomato puree
1 cup water
kosher salt to taste
6 tablespoon heavy cream
sugar if needed (optional)
1 teaspoon dried methi (fenugreek leaves)

For Dhungar (Optional Smoke Infusion)

1 piece charcoal
1 teaspoon ghee or neutral oil

For Serving

fresh cilantro chopped
fresh methi fenugreek leaves, optional
naan or papadam
steamed basmati rice

US Customary - Metric

Instructions

Marinate the Chicken

In a large bowl, whisk together the yogurt, lemon juice, two tablespoons of oil, garlic paste, ginger paste, salt, garam masala, chili powder, cumin, coriander, and methi. Add the chicken and mix to coat well. Cover and refrigerate for at least one hour or up to 12 hours.
¼ cup Greek yogurt, 2 tablespoon lemon juice, 5 tablespoon neutral oil, divided, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1½ teaspoon kosher salt, 1 teaspoon garam masala, 1½ teaspoon Kashmiri chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried methi (fenugreek leaves), 2 pound boneless skinless chicken thighs or breasts, cut into 2-inch (5 centimeter) pieces

Cook the Chicken

Heat a large stainless steel skillet over high heat. Add three tablespoons of oil. Once shimmering, add half the marinated chicken. Weigh it down using kitchen weights or a small heavy skillet. Sear for three to four minutes per side or until golden brown. Transfer to a bowl and repeat with the remaining chicken. Set aside.

Make the Sauce

In a Dutch oven over medium heat, melt the butter. Add cinnamon, cardamom pods, and cloves. Cook for one to two minutes until fragrant. Stir in chili powder, cumin, and garam masala; cook for 30 seconds.
5 tablespoon unsalted butter, 1 stick Indian cinnamon, 3 green cardamom pod, 1 black cardamom pod, 3 whole clove, 2 teaspoon Kashmiri chili powder, 1½ teaspoon ground cumin, 1 teaspoon garam masala
Add garlic paste, ginger paste, and chilies. Cook for one to two minutes, stirring constantly, until golden and fragrant.
1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 green chilies
Stir in tomato puree, one cup of water, and salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until thickened.
2 cups tomato puree, 1 cup water, kosher salt
Add cream and a pinch of sugar, if needed. Simmer for another 10–15 minutes, until the fat separates from the sauce.
6 tablespoon heavy cream, sugar
Add the cooked chicken and simmer uncovered for five to ten minutes. Remove from heat and stir in the methi.
1 teaspoon dried methi (fenugreek leaves)

Optional: Add Dhungar (Smoke Infusion)

Heat the charcoal until red-hot. Place it in a small bowl or foil nest in the pot of butter chicken. Drizzle with ghee or oil, immediately cover the pot, and let the smoke infuse for three to five minutes. Discard charcoal.
1 piece charcoal, 1 teaspoon ghee or neutral oil

Serve

Garnish with chopped cilantro or fresh methi. Serve hot with naan, papadam, or steamed basmati rice.
fresh cilantro, naan or papadam, steamed basmati rice, fresh methi

Video

Notes

*Nutrition information does not include sides or toppings.

Storage:
- Store leftovers in an airtight container in the fridge for up to four days.
- Reheat on the stovetop or in the microwave just until warmed through.
- Freeze the dish for one to two months. Just keep in mind that the sauce may separate slightly. Thaw in the fridge overnight, and reheat as normal to serve.

Nutrition