Butter Chicken
Tender chicken pieces are marinated with yogurt and spices, then cooked in a rich tomato-butter gravy. This North Indian favorite tastes smooth, lightly smoky, and perfect with naan or rice.
For 4 servings
- mix · ~20 min
Mix the chicken marinade.
1.Add yogurt, 1 tbsp ginger-garlic paste, 0.25 tsp red chili powder, turmeric powder, 0.25 tsp garam masala, lemon juice, and half the salt to a bowl.2.Add the chicken pieces and coat well.3.Cover and set aside for 20 minutes.TIPA short marinade gives flavor, but 1 to 2 hours in the fridge makes the chicken even better. - grill · ~8 min
Cook the marinated chicken.
1.Heat oil in a heavy pan over medium-high heat.2.Add the marinated chicken in a single layer.3.Cook until lightly charred in spots and just cooked through, 6 to 8 minutes, turning once.4.Transfer the chicken to a plate.TIPDo not crowd the pan or the chicken will steam instead of getting light color. - saute · ~11 min
Cook the gravy base.
1.In the same pan, add 1 tbsp butter.2.Add onion, tomato, green cardamom, cinnamon, and bay leaf.3.Cook over medium heat until the tomatoes soften and the onions turn tender, 8 to 10 minutes.4.Add the remaining ginger-garlic paste and cook for 1 minute. - mix · ~3 min
Blend the gravy smooth.
Remove the bay leaf and cinnamon if you like a smoother finish. Cool the mixture slightly, then blend it with the water until smooth.
TIPLet the mixture cool for a few minutes before blending so it stays safe and smooth. - simmer · ~11 min
Simmer the butter chicken.
1.Return the blended gravy to the pan and bring it to a gentle simmer.2.Add the remaining butter, red chili powder, garam masala, kasuri methi, and the remaining salt.3.Add the cooked chicken and simmer for 8 to 10 minutes so the flavors come together.4.Stir in the fresh cream and cook for 1 more minute.TIPKeep the heat low after adding cream so the sauce stays silky. - garnish
Garnish with cilantro.
- serve
Serve hot with naan or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the chicken 1 to 2 hours if possible; the yogurt helps keep breast meat tender.
- 2Sear the chicken in batches so it gets light charred spots instead of releasing water.
- 3Cool the tomato-onion mixture slightly before blending to get a safer, silkier gravy.
- 4Crush the kasuri methi between your palms right before adding it to release more aroma.
- 5Keep the heat low after stirring in the cream so the sauce stays smooth and does not split.
- 6If the gravy tastes too sharp from the tomatoes, simmer it a few extra minutes before adding cream.
- 7Butter chicken reheats well the next day; warm it gently with a splash of water if the sauce thickens.
Adapt it for your goals.
Low-oil
Use less butter and cream for a lighter gravy while keeping the tomato, spice, and kasuri methi flavors intact.
high proteinHigh-protein
Swap part of the cream for extra yogurt stirred in off heat, or use chicken thigh for a richer, protein-forward version.
boneless thighBoneless-thigh
Use boneless chicken thigh instead of breast if you want juicier pieces that stay tender during simmering.
paneerPaneer
Replace chicken with paneer cubes for a vegetarian butter paneer using the same rich tomato-butter gravy.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken breast makes this curry filling and satisfying, with plenty of protein in each serving.
Tomato-Based Sauce
The gravy uses several tomatoes, adding body, natural sweetness, and beneficial plant compounds from cooked tomatoes.
Digestive Aromatics
Ginger, garlic, cardamom, cinnamon, and kasuri methi bring flavor while contributing traditional warming aromatics.
Frequently asked questions
Yes. Boneless thighs work very well and usually stay juicier than breast, especially if you simmer the curry a little longer.
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