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Butter Chicken

A rich and creamy dish that brings authentic Indian flavors to your kitchen, perfect for family dinners or special gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs chicken thighs (cubed) Trim the fat and cut into 1-inch cubes.
  • ½ cup dahi For marinating the chicken.
  • ½ lemon juiced
  • 2 tablespoon ginger garlic paste
  • 1 pinch green chili (finely chopped, optional) Adjust to taste.
  • ½ teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon salt
For the Sauce
  • 4 tablespoon butter (divided) Use quality butter for best flavor.
  • 1 small yellow onion (chopped)
  • 1 piece star anise
  • 1 pod black cardamom
  • 4-5 pods green cardamom Crushed, discard green parts.
  • 1 stick cinnamon
  • ½ teaspoon cumin seeds
  • 1 tablespoon ginger garlic paste Added to the sauce.
  • ½ teaspoon garam masala
  • 1 teaspoon ground coriander
  • ⅛ teaspoon ground cloves
  • 1 tablespoon Kashmiri chili powder
  • 1 tablespoon tomato paste
  • 14 oz canned tomatoes
  • 1 teaspoon sugar
  • 5-8 pieces cashews (optional) Can be blended for a creamier texture.
  • ¼ cup heavy cream
  • 1 teaspoon kasuri methi

Method
 

Preparation
  1. Trim the fat from the chicken thighs and cut them into 1-inch cubes.
  2. In a large bowl, mix the dahi, lemon juice, ginger garlic paste, green chili, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add the chicken and toss until coated. Cover and marinate for at least 30 minutes, ideally up to 24 hours.
Making the Sauce
  1. Crush the green cardamom pods, discarding the green parts and keeping the seeds.
  2. Melt 2 tablespoons of butter in a pot over medium heat. Add the star anise, black cardamom, green cardamom seeds, cinnamon stick, and cumin seeds to infuse the butter for about a minute.
  3. Add the chopped onions and ginger garlic paste, and sauté until the onions brown.
  4. Incorporate the ground spices (garam masala, coriander, cloves, and Kashmiri chili powder) for about a minute.
  5. Stir in the tomato paste, crushed tomatoes, cashews (if using), sugar, and salt to taste. Lower the heat to simmer for 5-10 minutes until the sauce thickens.
Cooking the Chicken
  1. Meanwhile, heat a skillet on high and add a tablespoon of ghee or oil. Cook the marinated chicken until browned and fully cooked, about 3-4 minutes on each side.
Combining and Finishing
  1. Discard the whole spices (black cardamom, star anise, cinnamon stick) and blend the sauce until smooth. If it’s too thick, add water as needed.
  2. Return the sauce to the skillet, bring to a simmer, and add the chicken. Cook for an additional 5 minutes.
  3. Slowly stir in the heavy cream, simmering for 2-3 minutes. Adjust spices to taste and finish with kasuri methi.
Serving
  1. Garnish with heavy cream, cilantro, and diced red onions. Serve hot with rice or naan.

Notes

Allow any leftovers to cool completely, then transfer them to an airtight container. Butter Chicken can be stored in the refrigerator for up to 4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water if needed to loosen the sauce. You can freeze Butter Chicken for up to three months; just ensure it's well-sealed to prevent freezer burn. For an intense flavor, allow the chicken to marinate for the full 24 hours.