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The Best Butter Chicken Recipe

A rich, creamy butter chicken made with marinated thigh meat and a spiced tomato-cashew sauce.
Prep Time40 minutes
Cook Time30 minutes
Total Time5 hours 10 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2 inches)
  • 2/3 cup plain Greek yogurt full-fat is best
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika not smoked
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 teaspoon ground cardamom optional if you have it
  • 4 tablespoons vegetable or canola oil
  • 3 tablespoons ghee may substitute unsalted butter
  • 1 tablespoon garlic minced (for sauce)
  • 1 tablespoon ginger minced (for sauce)
  • 1 14 oz can fire roasted diced tomatoes
  • 3/4 cup water
  • 1/3 cup unsalted cashews
  • 1 cup heavy cream or evaporated milk for lower calories
  • 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
  • 1 teaspoon sugar or more to taste

Instructions

  • Make the spice blend: In a small bowl, whisk together garam masala, ground cumin, chili powder, paprika, salt, turmeric, ground coriander, cayenne (if using) and ground cardamom (if using). Set aside.
  • Marinate the chicken: Reserve 3 tablespoons of the spice blend and put it in a large bowl or freezer bag. Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic; whisk to combine. Add the chicken pieces and toss to coat. Marinate 30–45 minutes at room temperature or refrigerate overnight for best flavor.
  • Cook the chicken: Heat 2 tablespoons oil in a large skillet over high heat until just smoking. Working in batches, sear the chicken in a single layer until charred on each side, about 2 minutes per side; it will not be fully cooked. Transfer seared chicken to a bowl and repeat, adding more oil as needed.
  • Sauté aromatics: In a large braiser or Dutch oven, melt 3 tablespoons ghee over medium-high heat. Add the 1 tablespoon minced ginger, 1 tablespoon minced garlic and the remaining spice blend, and sauté for about 1 minute until fragrant.
  • Build the sauce: Stir in the fire-roasted diced tomatoes, 3/4 cup water and 1/3 cup cashews. Bring to a boil, then reduce heat to low and simmer gently for 8 minutes, stirring occasionally.
  • Blend the sauce: Carefully transfer the tomato-cashew mixture to a high-powered blender and purée until smooth, leaving a corner of the lid slightly open so steam can escape. Return the puréed sauce to the pan.
  • Finish: Stir in the heavy cream, kasoori methi and 1 teaspoon sugar. Add the seared chicken and any accumulated juices to the sauce. Gently simmer over low heat for about 8 minutes, until the chicken is cooked through. Add up to 1/2 cup additional water if needed to thin the sauce and adjust seasoning with salt, sugar or cayenne to taste.
  • Serve: Serve the butter chicken over basmati rice and garnish with optionally chopped cilantro.

Equipment

  • large bowl or freezer bag
  • cast iron skillet or heavy skillet
  • large braiser or Dutch oven
  • High-powered blender
  • Measuring Spoons
  • Measuring Cups
  • Spatula or tongs

Notes

  • Ghee is clarified butter prized for its rich, nutty flavor and high smoke point.
  • Dried fenugreek (kasoori methi) adds a tangy, bitter note central to butter chicken.
  • Leftovers keep up to 5 days in an airtight container in the fridge.
  • For vegetarian options, swap chicken with chickpeas, firm tofu, paneer, or vegetables.
  • To make paneer butter chicken, replace chicken with paneer cheese.