I made an Indian Style Butter Chicken that’s shockingly silky and sweet and actually foolproof, so keep scrolling if you want dinner to feel a little indulgent tonight.

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I’m obsessed with Indian Style Butter Chicken because it’s sweet, silky, and basically my go-to when I need something ridiculous. I adore the way tender 1.5 lb (700 g) boneless chicken thighs, cut into bite sized pieces soak up that buttery tomato thing.

And the sauce, so creamy, not cloying, just right. I love that it sits on the table smelling like nostalgia and spices without being fussy.

This is one of those Delicious Curry Recipes that feels like a treat but is honest food. Rich, saucy, makes rice disappear.

I want it right now. Every spoonful demands more.

Ingredients

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Chicken thighs: juicy, forgiving protein that soaks up the sauce.
Yogurt: tangy tenderizer that keeps the meat soft.
Lemon juice: bright acid, wakes up the richness.
Ginger paste: warm, zippy note that cuts through creaminess.
Garlic paste: savory backbone, adds comforting garlic punch.
Salt: basic flavor anchor, don’t skimp it.
Garam masala: warm spice mix, adds cozy depth.
Kashmiri chili: bright red color and mild heat.
Turmeric: earthy color boost, subtle warmth.
Ground coriander: citrusy, slightly sweet lift.
Ground cumin: toasty, smoky edge beneath the sauce.
Neutral oil: slick for cooking, won’t overpower flavors.
Unsalted butter: creamy richness and glossy finish.
Ghee: basically butter’s soul, nutty and luxurious.
Onion: sweet base, builds the sauce’s body.
Crushed tomatoes: tomatoey tang and rounded acidity.
Cashew paste or cream: silky thickness, mellow nutty sweetness.
Heavy cream: lush creaminess that calms the spices.
Sugar or honey: balances sharp tomato notes.
Kasuri methi: herbal, slightly bitter lift at the end.
Bay leaf: background aromatic note, subtle and warm.
Green cardamom: floral, perfumed pops in the sauce.
Cloves: intense little bites of sweet heat.
Cinnamon stick: warm, comforting backbone spice.
Cilantro: fresh, bright garnish to cut richness.
Black pepper: sharp finish, little bite when needed.
Water: thins sauce to your preferred comfort level.

Ingredient Quantities

1.5 lb (700 g) boneless chicken thighs, cut into bite sized pieces

1 cup plain yogurt (for marinade)

1 tbsp lemon juice

1 tbsp fresh ginger paste

1 tbsp garlic paste

1 to 1.5 tsp salt, divided

1 tsp garam masala (plus extra for finishing)

1 tsp Kashmiri red chili powder or 1 tbsp for milder color

1/2 tsp turmeric powder

1 tsp ground coriander

1 tsp ground cumin

2 tbsp neutral oil (vegetable or canola)

3 to 4 tbsp unsalted butter

1 tbsp ghee (optional, for richer flavor)

1 medium onion, finely chopped (about 1 cup)

14 oz (400 g) canned crushed tomatoes or tomato puree

1/3 cup cashews, soaked and blended to a paste (or 1/3 cup heavy cream if skipping cashews)

3/4 cup heavy cream (or more to taste)

1 to 2 tsp sugar or honey (balances acidity)

1 tsp dried fenugreek leaves (kasuri methi), lightly crushed

1 bay leaf

2 green cardamom pods

2 whole cloves

1 small cinnamon stick

Fresh cilantro, chopped, about 2 tbsp for garnish

Black pepper, freshly ground, to taste

Water as needed to adjust sauce consistency

How to Make this

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1. Make the chicken marinade: in a bowl mix yogurt, lemon juice, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 to 1 tsp salt (use less if you like), 1 tsp garam masala, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric and 1 to
1.5 tsp Kashmiri red chili powder (or 1 tbsp for color). Add the
1.5 lb chicken thighs, stir to coat, cover and chill at least 30 minutes, preferably 2 hours or overnight for best flavor.

2. While the chicken marinates, soak 1/3 cup cashews in hot water for 15 minutes then blend to a smooth paste with a little water; or skip and measure 1/3 cup heavy cream instead. Also crush 1 tsp dried fenugreek leaves lightly between your palms and set aside.

3. Heat 2 tbsp neutral oil in a large skillet or heavy pan over medium high. Add the marinated chicken in batches so it browns, not steams. Cook until about 70 to 80 percent done, maybe 4 to 6 minutes per batch. Remove chicken and set aside; it will finish cooking in the sauce.

4. In the same pan reduce heat to medium low, add 3 to 4 tbsp unsalted butter and 1 tbsp ghee if using. Add 1 bay leaf, 2 green cardamom pods, 2 whole cloves and 1 small cinnamon stick. Let them sizzle for 30 seconds until fragrant.

5. Add 1 medium finely chopped onion and a pinch more salt. Cook stirring often until softened and lightly golden, about 6 to 8 minutes. Scrape up any browned bits from the chicken for more flavor.

6. Stir in the remaining 1 tbsp ginger paste and 1 tbsp garlic paste, cook 30 to 45 seconds. Pour in 14 oz canned crushed tomatoes or tomato puree and 1 tsp Kashmiri chili if you want more color. Simmer on medium low for 8 to 10 minutes until the raw tomato smell reduces and the oil starts to separate a bit.

7. Add the cashew paste (or 1/3 cup heavy cream) and 3/4 cup heavy cream to the tomato mixture, stir until smooth. If sauce is too thick add water a few tablespoons at a time to reach a creamy silky consistency you like.

8. Return the browned chicken to the sauce, bring to a gentle simmer, cover and cook 8 to 10 minutes until chicken is fully cooked and sauce is glossy and thickened. Check seasoning and add remaining 1/2 tsp to 1 tsp salt as needed.

9. Finish with 1 tsp dried fenugreek leaves, 1 tsp garam masala sprinkled, 1 to 2 tsp sugar or honey to balance acidity, and freshly ground black pepper to taste. Stir and simmer 1 to 2 minutes so flavors meld.

10. Turn off heat, stir in a small knob of butter if you like, garnish with chopped fresh cilantro about 2 tbsp and a little extra cream or garam masala for presentation. Serve hot with steamed basmati rice or naan. Enjoy, and remember leftovers taste even better the next day.

Equipment Needed

1. Large mixing bowl (for the yogurt marinade and tossing the chicken)
2. Measuring cups and spoons (for yogurt, spices, cream, etc.)
3. Blender or small food processor (to puree soaked cashews or blend tomatoes if needed)
4. Large heavy skillet or sauté pan (for browning chicken and making the sauce)
5. Wooden spoon or heatproof spatula (to stir and scrape up browned bits)
6. Chef’s knife and cutting board (for chopping onion, cilantro and cutting thighs)
7. Small bowl or ramekin (to hold crushed fenugreek and whole spices)
8. Tongs or slotted spoon (to turn and remove chicken from the pan)

FAQ

Q: Can I make this ahead and reheat it later?

A: Yes. Cooked butter chicken keeps well in the fridge for up to 3 days. Cool quickly, store in an airtight container, and reheat gently on low so the cream doesn’t split. Add a splash of water or cream while reheating if it looks too thick.

Q: I don’t have kasuri methi or garam masala. What can I use instead?

A: If you’re out of kasuri methi, add a little extra fenugreek powder or a tiny pinch of ground cumin and a few basil leaves for a mild substitute. For garam masala, use a mix of cinnamon, cardamom, cloves and a pinch of nutmeg if possible. It won’t be exact, but it will still taste great.

Q: How can I make the sauce smoother and less grainy?

A: Simmer the crushed tomatoes well before adding cream, and blend the cashew paste until perfectly smooth. Strain the sauce through a fine mesh if needed. Also cook the onions until they are very soft and slightly golden, that helps the texture.

Q: Can I make this dairy free or vegan?

A: Yes. Use coconut yogurt for the marinade, coconut cream instead of heavy cream, and vegan butter or oil in place of butter and ghee. Swap cashew paste with more blended soaked cashews or a little coconut cream for richness.

Q: My chicken comes out dry. How do I keep it juicy?

A: Use thigh meat like the recipe says, don’t overcook, and cook chicken just until it’s 80 to 90 percent done in the pan then finish simmering in the sauce. Marinating at least 1 hour helps, and a quick sear in a hot pan locks juices in.

Q: The sauce is too tangy. How do I balance it?

A: Add 1 to 2 teaspoons of sugar or honey, stir in a little more cream or cashew paste, and a small knob of butter if needed. Taste as you go, adding small amounts until the acidity is balanced.

Butter Chicken Recipe Substitutions and Variations

Chicken thighs: use boneless skinless chicken breast if you want leaner meat, or cubed paneer or firm tofu for a vegetarian version. Breast will cook faster so don’t overcook it.
Plain yogurt (marinade): swap with coconut yogurt for a dairy free option, or use sour cream or buttermilk if that’s what you have on hand.
Kashmiri red chili powder: if you don’t have it, mix 1/2 tsp cayenne for heat plus 1 tsp sweet paprika for color, or just use regular chili powder but reduce amount to taste.
Cashew paste: replace with 1/3 cup heavy cream for a quicker option, or use blanched almond paste or almond butter thinned with a little hot water.

Pro Tips

1) Salt and time are your friends. Marinate as long as you can, overnight is best, but if you’re short on time at least 2 hours. Use the lower end of salt in the marinade and then finish seasoning after the sauce reduces so you dont over salt the dish.

2) Browning matters more than you think. Cook the chicken in hot oil in batches so it actually gets color, don’t crowd the pan. Those browned bits you scrape up when you sauté the onions are pure flavor, so don’t wash them away with too much water.

3) Texture and creaminess hacks. If your sauce feels grainy from tomatoes, blitz it briefly with an immersion blender or press it through a fine sieve. For a silkier mouthfeel use the cashew paste, but if you skip cashews add an extra splash of cream at the end and gently warm it, dont boil it or the cream can split.

4) Layer the aroma at finishing. Crush the kasuri methi between your palms right before adding it, and add a tiny knob of butter or a splash of cream off the heat for shine and richness. Taste for acid and sweetness at the end, a little lemon or honey can bring everything together.

Butter Chicken Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made an Indian Style Butter Chicken that's shockingly silky and sweet and actually foolproof, so keep scrolling if you want dinner to feel a little indulgent tonight.

Servings

servings

Calories

841

kcal

Equipment: 1. Large mixing bowl (for the yogurt marinade and tossing the chicken)
2. Measuring cups and spoons (for yogurt, spices, cream, etc.)
3. Blender or small food processor (to puree soaked cashews or blend tomatoes if needed)
4. Large heavy skillet or sauté pan (for browning chicken and making the sauce)
5. Wooden spoon or heatproof spatula (to stir and scrape up browned bits)
6. Chef’s knife and cutting board (for chopping onion, cilantro and cutting thighs)
7. Small bowl or ramekin (to hold crushed fenugreek and whole spices)
8. Tongs or slotted spoon (to turn and remove chicken from the pan)

Ingredients

1.5 lb (700 g) boneless chicken thighs, cut into bite sized pieces
1 cup plain yogurt (for marinade)
1 tbsp lemon juice
1 tbsp fresh ginger paste
1 tbsp garlic paste
1 to 1.5 tsp salt, divided
1 tsp garam masala (plus extra for finishing)
1 tsp Kashmiri red chili powder or 1 tbsp for milder color
1/2 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
2 tbsp neutral oil (vegetable or canola)
3 to 4 tbsp unsalted butter
1 tbsp ghee (optional, for richer flavor)
1 medium onion, finely chopped (about 1 cup)
14 oz (400 g) canned crushed tomatoes or tomato puree
1/3 cup cashews, soaked and blended to a paste (or 1/3 cup heavy cream if skipping cashews)
3/4 cup heavy cream (or more to taste)
1 to 2 tsp sugar or honey (balances acidity)
1 tsp dried fenugreek leaves (kasuri methi), lightly crushed
1 bay leaf
2 green cardamom pods
2 whole cloves
1 small cinnamon stick
Fresh cilantro, chopped, about 2 tbsp for garnish
Black pepper, freshly ground, to taste
Water as needed to adjust sauce consistency

Directions

Make the chicken marinade: in a bowl mix yogurt, lemon juice, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 to 1 tsp salt (use less if you like), 1 tsp garam masala, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric and 1 to
5 tsp Kashmiri red chili powder (or 1 tbsp for color). Add the
5 lb chicken thighs, stir to coat, cover and chill at least 30 minutes, preferably 2 hours or overnight for best flavor.
While the chicken marinates, soak 1/3 cup cashews in hot water for 15 minutes then blend to a smooth paste with a little water; or skip and measure 1/3 cup heavy cream instead. Also crush 1 tsp dried fenugreek leaves lightly between your palms and set aside.
Heat 2 tbsp neutral oil in a large skillet or heavy pan over medium high. Add the marinated chicken in batches so it browns, not steams. Cook until about 70 to 80 percent done, maybe 4 to 6 minutes per batch. Remove chicken and set aside; it will finish cooking in the sauce.
In the same pan reduce heat to medium low, add 3 to 4 tbsp unsalted butter and 1 tbsp ghee if using. Add 1 bay leaf, 2 green cardamom pods, 2 whole cloves and 1 small cinnamon stick. Let them sizzle for 30 seconds until fragrant.
Add 1 medium finely chopped onion and a pinch more salt. Cook stirring often until softened and lightly golden, about 6 to 8 minutes. Scrape up any browned bits from the chicken for more flavor.
Stir in the remaining 1 tbsp ginger paste and 1 tbsp garlic paste, cook 30 to 45 seconds. Pour in 14 oz canned crushed tomatoes or tomato puree and 1 tsp Kashmiri chili if you want more color. Simmer on medium low for 8 to 10 minutes until the raw tomato smell reduces and the oil starts to separate a bit.
Add the cashew paste (or 1/3 cup heavy cream) and 3/4 cup heavy cream to the tomato mixture, stir until smooth. If sauce is too thick add water a few tablespoons at a time to reach a creamy silky consistency you like.
Return the browned chicken to the sauce, bring to a gentle simmer, cover and cook 8 to 10 minutes until chicken is fully cooked and sauce is glossy and thickened. Check seasoning and add remaining 1/2 tsp to 1 tsp salt as needed.
Finish with 1 tsp dried fenugreek leaves, 1 tsp garam masala sprinkled, 1 to 2 tsp sugar or honey to balance acidity, and freshly ground black pepper to taste. Stir and simmer 1 to 2 minutes so flavors meld.
Turn off heat, stir in a small knob of butter if you like, garnish with chopped fresh cilantro about 2 tbsp and a little extra cream or garam masala for presentation. Serve hot with steamed basmati rice or naan. Enjoy, and remember leftovers taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.