Recipe for Butter Chicken

This Butter Chicken is rich, creamy, and vibrantly orange, with tender chicken chunks in a smooth tomato-cashew sauce. The color comes from Kashmiri chili powder, and cream and butter create the velvety texture. Garnished with fresh cilantro and subtle specks of spice, it’s ready to serve with naan or rice.

Servings: 4
Prep time: 30 minutes (+ marination time)
Cook time: 45 minutes

Ingredients

The First Marinade (for tenderizing)

• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1.5-inch chunks
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tsp Kashmiri chili powder (or mild paprika for color)

The Second Marinade (for flavor)

• 1/2 cup plain full-fat yogurt (Greek yogurt works well)
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tbsp neutral oil (canola or vegetable)

The Makhani Sauce Base

• 2 tbsp butter or ghee
• 1 large onion, roughly chopped
• 1 tbsp ginger-garlic paste
• 5–6 large ripe tomatoes, roughly chopped (or one 28oz can whole peeled tomatoes)
• 10–12 raw cashews (soaked in warm water for 15 minutes)
• 1 tsp salt

The Spices & Finishing

• 3 tbsp butter, cold and cubed
• 1 tsp Kashmiri chili powder
• 1/2 tsp turmeric powder
• 1 tsp sugar or honey
• 1 tbsp dried fenugreek leaves (Kasuri Methi), crushed
• 3/4 cup heavy whipping cream (double cream)
• 1 tsp garam masala

Garnish

• Fresh cilantro leaves, roughly chopped
• Pinch of nigella seeds (kalonji) or coarsely cracked black pepper

Instructions

Phase 1: The Chicken

1. Toss chicken with lemon juice, salt, and chili powder. Let rest 20 minutes.
2. Add yogurt, ginger-garlic paste, garam masala, and oil. Mix, cover, and refrigerate at least 2 hours or overnight.
3. Preheat oven broiler or grill pan on high. Arrange chicken on baking sheet or grill pan. Broil/grill 8–12 minutes, turning once, until cooked and slightly charred. Keep the drippings.

Phase 2: The Sauce Base

1. Melt 2 tbsp butter in a pan over medium heat. Sauté onions until soft and translucent.
2. Add ginger-garlic paste, sauté 1 minute.
3. Add tomatoes, soaked cashews, and salt. Cover and cook 15–20 minutes until tomatoes are mushy.
4. Cool slightly, then blend until smooth. Optional: pass through a sieve for extra velvety texture.

Phase 3: Finishing the Dish

1. Wipe pan clean. Melt remaining 3 tbsp butter over medium heat. Add chili powder and turmeric; sauté 10 seconds.
2. Add blended tomato sauce. Stir; sauce will turn vibrant orange.
3. Add sugar/honey, crushed Kasuri Methi, and garam masala. Simmer 5 minutes.
4. Lower heat, stir in cream.
5. Add cooked chicken with juices, simmer 5–7 minutes. Avoid boiling after adding cream.

Phase 4: Garnish

1. Transfer to serving bowl.
2. Scatter cilantro.
3. Sprinkle nigella seeds or cracked black pepper.

Serve hot with naan or basmati rice.

Tips

• Kashmiri chili powder gives color without too much heat.
• Blend the sauce for smooth texture.
• Add cream off high heat to prevent splitting.
• Finish with butter for extra richness.
• Dark serving bowls make the orange color pop.