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A bowl of rice topped with butter chicken, garnished with cilantro, served with naan, lemon wedges, yogurt sauce, and extra cilantro on the side.
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Butter Chicken Recipe

You're about to pull off a butter chicken that tastes like it took all day — in under an hour. Kasoori methi and garam masala do the heavy lifting so the sauce hits with that deep, slightly haunting complexity that makes everyone at the table think you have a secret.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: dinner, lunch, Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 539kcal
Author: Abi Gunasekaran

Equipment

Ingredients

Chicken & Marinade

  • 1½ lb boneless skinless chicken thighs cut into 1½-inch pieces
  • ¾ cup plain yogurt Greek or regular
  • 1 tablespoon lemon juice
  • 1½ teaspoon kosher salt
  • 2 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder or 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 1 tablespoon grated ginger
  • 3 garlic cloves grated
  • 2 tablespoons unsalted butter

Sauce

  • 14 oz tomato purée tomato passata
  • 1 teaspoon brown sugar
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon kosher salt
  • ¾ cup heavy cream or half-and-half
  • 1 teaspoon kasoori methi dried fenugreek leaves
  • 2 tablespoons unsalted butter
  • Chopped cilantro to garnish
  • Lemon wedges to serve

Instructions

Marinate the Chicken

  • In a bowl, mix yogurt, lemon juice, salt, garam masala, cumin, chili, turmeric, ginger, and garlic. Add chicken; coat well. Cover and chill 30 minutes up to 24 hours.
    A bowl of marinated raw chicken pieces sits on a table, surrounded by lemon halves, fresh cilantro, a glass with a butter pat, and a striped cloth napkin.

Sear the Chicken

  • Heat a large skillet over medium-high with butter. Shake excess marinade and sear chicken in batches 2–3 min/side until lightly charred and just cooked through.
    Cooked, seasoned butter chicken pieces in a black cast iron skillet, with a sliced lemon, fresh cilantro, and a striped towel nearby.

Make the Sauce

  • Lower heat to medium. Stir in tomato purée along with the heavy cream.
    Cast iron skillet with cooked chicken pieces, red tomato puree, and cream, next to lemon halves, cilantro, and a striped towel.
  • Add the sugar, chili powder, and salt and stir to combine. And return the chicken to the pan if you removed it while searing.
  • Simmer gently 8–10 min, stirring, until noticeably thicker and glossy.
  • Finally add the kasoori methi and simmer on low 3–5 min until the chicken is tender and the sauce coats a spoon.
    A cast iron skillet filled with creamy butter chicken with chicken pieces, topped with Kasoori methi, next to lemon halves, cilantro, and a striped cloth.
  • Remove the pan from the heat and swirl in the final 2 tablespoons of butter.

Serve

  • Garnish with cilantro and a drizzle of cream.
    A skillet of butter chicken garnished with cream and cilantro, served with white rice, naan bread, lemon wedges, and fresh herbs on the side.
  • Serve hot with basmati rice or naan and lemon wedges.

Notes

  • Use chicken thighs for the best texture. Thighs become tender around 170–175°F. Chicken breasts tend to dry out during the simmer and are not recommended for this method.
  • Do not crowd the pan during searing. Browned edges = flavor. If the chicken releases liquid, cook in smaller batches to allow it to sear, not steam.
  • Shake off excess marinade before searing. Too much yogurt in the pan will steam the chicken instead of browning it.
  • Simmer gently after adding cream. Avoid boiling, or the sauce may separate.
  • Crush kasoori methi between your palms before adding. This releases its aroma and makes a noticeable difference. If you can't find fenugreek leaves, simply omit them. 
  • If the sauce tastes flat, add salt first. It usually needs seasoning, not sugar.
  • Cashew-cream variation: blend ¼ cup soaked cashews with ½ cup water until smooth; stir in at the end for extra richness. (If your sauce is thin, this is a great way to bring the body back.)
  • Rest 5 minutes before serving. The sauce thickens slightly and clings better to the chicken. 

Nutrition

Serving: 1servings | Calories: 539kcal | Carbohydrates: 16g | Protein: 38g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 248mg | Sodium: 1671mg | Potassium: 1029mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2098IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 4mg