Ingredients
— The Chicken Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup plain yogurt (Greek style is best)
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (for color, or mild paprika)
1 tablespoon lemon juice
1 teaspoon salt
— The Makhani Sauce (Gravy) —
4 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
1 cup (240ml) tomato purée (passata) or smooth tomato sauce
1 cup (240ml) heavy cream (double cream)
1 tablespoon sugar (to balance the acidity)
1 tablespoon dried fenugreek leaves (Kasuri Methi) – *essential for authentic flavor*
Salt to taste
Instructions
1. **Marinate:** In a large bowl, mix the yogurt, garlic paste, ginger paste, garam masala, turmeric, chili powder, lemon juice, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (overnight is better).
2. **Cook Chicken:** Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces (in batches if needed so they don’t steam). Fry for 3-4 minutes per side until browned and charred. Remove chicken from the pan and set aside. (It doesn’t need to be fully cooked yet).
3. **Start the Sauce:** In the same pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until soft and translucent (about 5 minutes).
4. Add the garlic paste and ginger paste. Cook for 1 minute until fragrant.
5. Stir in the cumin, garam masala, and coriander powder. Toast the spices for 30 seconds.
6. **Simmer:** Pour in the tomato purée. Stir well and let the mixture simmer for 5-8 minutes until the sauce thickens and deepens in color.
7. **Make it Creamy:** Lower the heat to low. Stir in the heavy cream and sugar. Return the cooked chicken (and any juices) to the pan.
8. Simmer gently for another 5-10 minutes until the chicken is cooked through.
9. **Finish:** Stir in the remaining 1 tablespoon of butter and the dried fenugreek leaves (crush them between your palms before adding). Taste and adjust salt.
10. Garnish with a swirl of cream or cilantro and serve hot.
Notes
Chicken Thighs vs. Breasts: Chicken thighs are highly recommended for Butter Chicken as they remain juicy and tender during the double-cooking process. If using breasts, be careful not to overcook them.
Kasuri Methi (Fenugreek): This is the secret ingredient that gives Butter Chicken its distinct restaurant flavor. It can be found at Indian grocery stores or online. Don’t skip it!
Spice Level: This dish is meant to be mild and creamy. Kashmiri chili powder provides vibrant red color without too much heat. If you want it spicy, add cayenne pepper.
Smoothness: For an ultra-smooth, refined sauce, you can blend the onion/tomato mixture before adding the chicken and cream.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free