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The Best Butter Chicken Recipe

Indulge in this creamy, aromatic Butter Chicken that’s packed with flavor and easy to make at home!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings: 4 servings

Ingredients

  • 2 pounds boneless chicken thighs cut into large bite-sized pieces
  • 2/3 cup plain Greek yogurt (full-fat is best)
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika (not smoked)
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon ground cardamom (optional)
  • 4 tablespoons vegetable or canola oil
  • 3 tablespoons ghee (may substitute unsalted butter)
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 can fire roasted diced tomatoes (14 oz.)
  • 3/4 cup water
  • 1/3 cup unsalted cashews
  • 1 cup heavy cream (sub evaporated milk for lower calories)
  • 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
  • 1 teaspoon sugar or more to taste

Instructions

  • In a large mixing bowl, combine the chicken pieces, Greek yogurt, lemon juice, grated ginger, minced garlic, garam masala, cumin, chili powder, paprika, salt, turmeric, ground coriander, cayenne pepper, and ground cardamom. Mix well until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
  • Heat the vegetable oil and ghee in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant. Then, add the fire-roasted diced tomatoes and water, stirring well to combine. Bring the mixture to a simmer.
  • If you prefer a creamier sauce, blend the cashews with a bit of water until smooth. You can add this cashew cream to the sauce for an extra richness.
  • Return the seared chicken to the skillet, along with any juices that may have accumulated. Stir to combine and allow the mixture to simmer for about 10-15 minutes, or until the chicken is cooked through.
  • Reduce the heat to low and stir in the heavy cream and kasoori methi. Taste and adjust seasoning with sugar and salt if necessary. Allow the sauce to simmer for an additional 5 minutes to meld the flavors.
  • Serve your butter chicken hot over fluffy basmati rice or with warm naan. Garnish with fresh cilantro if desired, and prepare for a delicious meal that will impress everyone at the table!

Equipment

  • Large Mixing Bowl
  • Skillet or Dutch oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Blender or Food Processor

Notes

  • Marinate chicken overnight for the best flavor.
  • Ghee can be substituted with unsalted butter.
  • Store leftovers in an airtight container for up to 3 months.