Butter Chicken Indian Curry (Printable Version)
Tender chicken pieces simmered in rich spiced tomato-butter sauce with cream, creating velvety North Indian flavors.
# What You Need:
→ Chicken Marinade
01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2/3 cup plain Greek yogurt
03 - 1 1/2 tablespoons lemon juice
04 - 1 tablespoon ginger paste
05 - 1 tablespoon garlic paste
06 - 1 1/2 teaspoons ground cumin
07 - 1 1/2 teaspoons ground coriander
08 - 1 teaspoon garam masala
09 - 1 teaspoon chili powder
10 - 3/4 teaspoon salt
→ Sauce
11 - 3 tablespoons unsalted butter
12 - 1 tablespoon neutral oil (sunflower or canola)
13 - 1 large onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 tablespoon ginger paste
16 - 14 ounces canned crushed tomatoes
17 - 1 1/2 teaspoons ground cumin
18 - 1 1/2 teaspoons ground coriander
19 - 1 1/2 teaspoons paprika
20 - 1 teaspoon garam masala
21 - 1 teaspoon sugar
22 - 1/2 teaspoon chili powder
23 - 1/2 cup heavy cream
24 - 1 teaspoon kasuri methi (dried fenugreek leaves)
25 - Salt, to taste
26 - Fresh cilantro, chopped, for garnish
# How To Make:
01 - Whisk together yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, garam masala, chili powder, and salt in a large bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Preheat oven broiler or grill pan to high heat. Arrange marinated chicken on a foil-lined baking sheet or skewers. Broil or grill for 8-10 minutes, turning once, until lightly charred and cooked through. Remove from heat and set aside.
03 - Melt butter with oil in a large skillet over medium heat. Add chopped onion and sauté for 5-6 minutes until golden brown. Stir in minced garlic and ginger paste; cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, then add cumin, coriander, paprika, garam masala, sugar, and chili powder. Stir well and simmer for 10-12 minutes, stirring occasionally, until sauce thickens and oil begins to separate on the surface.
05 - Transfer sauce to a blender and puree until completely smooth, or use an immersion blender directly in the pan. Return smooth sauce to the skillet.
06 - Add grilled chicken pieces to the sauce. Pour in heavy cream and sprinkle with kasuri methi. Stir gently and simmer over low heat for 8-10 minutes until flavors meld together and chicken is tender. Season with salt to taste.
07 - Sprinkle generously with chopped fresh cilantro. Serve piping hot alongside basmati rice or warm naan bread for soaking up the rich sauce.
# Expert Advice:
01 -
- The velvety sauce strikes that perfect balance between rich and bright, making it impossible to stop at just one serving
- Marinating the chicken ahead means most of the work happens before you even turn on the stove
- This recipe creates restaurant-quality results that will have everyone asking for your secret
02 -
- Blending hot sauce can be dangerous, so either let it cool slightly or vent your blender carefully to avoid steam pressure buildup
- The sauce will thicken as it cools, so dont worry if it seems slightly thin while simmering
- Crushing the kasuri methi between your palms before adding it releases more of its aromatic oils
03 -
- Grilling the chicken first creates those lovely charred edges that add depth to the final dish
- If the sauce tastes too acidic, add a pinch more sugar or a tiny bit more cream
- Using an immersion blender directly in the pan saves cleanup time and works perfectly well