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Creamy Butter Chicken served with garlic naan, basmati rice, green chilies, and lime wedges. A rich, restaurant-style Indian dish.

Butter Chicken

This rich and creamy Butter Chicken is made with oven-baked, spice-marinated chicken and a velvety cashew-infused tomato sauce. It is perfectly balanced with warming spices, a touch of nutmeg, and a hint of acidity.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time: 1 hour
Total Time 1 hour 45 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 677 kcal

Equipment

Ingredients
 
 

For the Chicken Marinade

  • 1 ½ lbs boneless skinless chicken thighs , cut into large chunks
  • 1 tbsp lemon juice
  • 2 ½ tsp Kashmiri red chili powder
  • ¾ tbsp sweet paprika
  • 1 ¼ tsp sea salt
  • ⅔ cup plain yogurt
  • ¾ tbsp finely grated ginger
  • 1 ¼ tbsp finely grated garlic
  • 2 ½ tsp garam masala
  • 1 ⅓ tbsp vegetable oil
  • 1 ⅓ tbsp melted butter

For the Sauce

  • 4 ½ tbsp unsalted butter
  • 4 green cardamom pods lightly crushed
  • 1 cinnamon stick
  • 1 ¼ tbsp finely grated ginger
  • 3 garlic cloves finely grated
  • 1 tbsp tomato paste
  • 1 ⅓ cups tomato purée or tomato sauce
  • ½ to ¾ cup water
  • ¼ cup raw cashews whole, unsoaked
  • ¾ tbsp Kashmiri red chili powder
  • 1 ¼ tsp sweet paprika
  • 1 ⅓ tbsp sugar
  • 1 ¼ tsp sea salt
  • ⅔ cup heavy cream
  • ½ tsp lemon juice or apple cider vinegar
  • Pinch of nutmeg
  • 2 ⅔ tbsp plain yogurt mixed with 2 ⅔ tsp water for serving
  • Kasoori methi or dried mint for serving
  • Naan or roti for serving
  • Sliced red onion green chilies & lime wedges, for serving

Instructions
 

  • In a bowl, combine the chicken with lemon juice, Kashmiri chili powder, sweet paprika, and salt. Stir in the yogurt, ginger, garlic, garam masala, and vegetable oil until evenly coated. Cover and refrigerate for at least 1 hour, preferably 4-6 hours or overnight. Remove from the fridge 15 minutes before cooking.
    Chicken pieces marinating in a spiced yogurt mixture, ensuring tenderness and deep flavor for Butter Chicken.
  • Preheat the oven to 480°F (250°C) using the broiler (grill) setting if available. Arrange the marinated chicken on a wire rack placed over a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway, until slightly charred. Set aside.
    Oven-baked marinated chicken pieces with a charred, tandoori-style crust, ready to be added to Butter Chicken sauce.
  • In a deep pan over medium heat, dry toast the cardamom and cinnamon for 30 seconds, stirring occasionally.
    Whole cinnamon stick and green cardamom pods toasting in a dry pan to enhance their aroma and depth of flavor.
  • Add the butter to the pan and let it melt. Stir in the grated ginger and garlic, cooking for 1 minute while stirring constantly.
    Melted butter with sautéed garlic, ginger, cinnamon, and cardamom in a pan, releasing rich aromas for Butter Chicken.
  • Add the tomato paste and cook for 1 minute, stirring frequently until it darkens slightly.
    Sizzling tomato paste cooking with butter, cinnamon, and spices, deepening the flavor for Butter Chicken sauce.
  • Pour in the tomato purée, cashews, Kashmiri chili powder, sweet paprika, sugar, and salt. Add ½ cup (120 ml) water to thin out the sauce. If the sauce appears too thick while simmering, add up to ¼ cup (60 ml) more water, one tablespoon at a time. Simmer on low heat for 10-15 minutes, stirring occasionally, until the cashews soften and the sauce slightly thickens.
    Rich tomato sauce simmering with cashews, spices, and aromatics, creating the creamy base for Butter Chicken.
  • Remove the cinnamon stick, then blend the sauce with an immersion blender until smooth.
    Smooth Butter Chicken sauce blended to a creamy consistency in a high-speed blender.
  • Return the blended sauce to low heat and stir in nutmeg and lemon juice or apple cider vinegar for a balanced depth of flavor. Add the baked chicken and let it simmer for 10 minutes, stirring occasionally to coat it in rich sauce. Finally, stir in the heavy cream until fully incorporated for a smooth, velvety finish.
    Creamy Butter Chicken simmering in a rich, spiced tomato sauce after adding baked chicken and heavy cream.
  • Drizzle with yogurt, sprinkle with kasoori methi or dried mint, and serve with naan or roti, red onion slices, green chilies, and lime wedges.
    Butter Chicken served with basmati rice, garlic naan, fresh cilantro, and lime wedges for the perfect meal.

Notes

Adjust spice levels by modifying the ratio of Kashmiri chili powder and paprika.
Use ghee instead of butter for a more traditional flavor.

Nutrition

Serving: 375gCalories: 677kcalCarbohydrates: 23gProtein: 40gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 257mgSodium: 2141mgPotassium: 1042mgFiber: 5gSugar: 12gVitamin A: 3375IUVitamin C: 11mgCalcium: 168mgIron: 4mg
Keyword Butter Chicken, Chicken Curry, Creamy Chicken Curry, Easy Butter Chicken, Indian Chicken Recipe, Murgh Makhani
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