Butter Chicken

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A velvety North Indian curry born in 1950s Delhi, Butter Chicken simmers yogurt-marinated chicken in a rich tomato-cream sauce spiced with garam masala and finished with fenugreek. The result is mildly spiced, deeply savory, and luxuriously smooth. Serve over basmati rice or with warm naan for soaking up every drop.

Nutrition Facts

Per serving (estimated)

• 750 kcalCalories
• 42 gFat
• 22 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 11 gSugar
• 48 gProtein
• 780 mgSodium
• 950 mgPotassium
• 200 mgCalcium
• 5.5 mgIron
• 22 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the chicken marinade

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 1.5 tsp garam masala
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp ground turmeric

For the makhani sauce

• 3 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp garam masala
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 (28 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp kosher salt

For finishing and serving

• 1 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1 tbsp granulated sugar
• 1 tsp kasoori methi (dried fenugreek leaves), crushed between your palms
• 1/2 tsp garam masala
• 4 cups hot cooked basmati rice
• 1/4 cup chopped fresh cilantro
• 4 lemon wedges

Directions

1. In a large bowl, whisk together yogurt, lemon juice, ginger, garlic, garam masala, cumin, salt, and turmeric. Add the chicken and toss until every piece is coated. Cover and refrigerate at least 1 hour, ideally 4 hours or overnight.
2. Preheat the oven to 450°F (230°C). Thread the marinated chicken onto metal skewers or arrange on a wire rack set over a sheet pan. Roast for 12 to 14 minutes until lightly charred at the edges and the centers read 165°F on an instant-read thermometer. Discard any leftover marinade.
3. While the chicken roasts, melt 3 tablespoons of butter in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and golden brown. Stir in the garlic and ginger and cook 60 seconds until fragrant.
4. Add the garam masala, coriander, cumin, and cayenne to the skillet. Stir constantly for 30 seconds to bloom the spices, then pour in the crushed tomatoes and tomato paste and add the salt. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the sauce reduces and thickens noticeably.
5. For the silkiest texture, carefully transfer the sauce to a blender and puree until completely smooth, then return it to the pan (or use an immersion blender directly in the skillet).
6. Lower the heat to medium-low and stir in the heavy cream, cubed butter, sugar, and crushed kasoori methi. Warm gently for 3 to 4 minutes without letting the sauce boil, then taste and adjust the salt.
7. Add the roasted chicken pieces along with any juices from the sheet pan into the sauce. Simmer for 5 minutes so the chicken absorbs the flavors and the sauce coats every piece.
8. Stir in the final 1/2 teaspoon of garam masala. Ladle over hot basmati rice, scatter cilantro over the top, and serve with lemon wedges for squeezing over each portion.

Cook’s Notes

• For the most authentic flavor, marinate the chicken overnight; the yogurt tenderizes the meat deeply and the spices penetrate fully.
• Kasoori methi (dried fenugreek leaves) is non-negotiable for true restaurant-style butter chicken; always crush the leaves between your palms before adding to release their oils.
• Use whole-milk plain yogurt rather than Greek-style for the marinade; the higher fat and looser texture coats the chicken more evenly and prevents a grainy sauce.
• For a subtle smoky tandoor flavor, briefly char the roasted chicken pieces over the flame of a gas burner for 10 to 15 seconds per side before adding them to the sauce.
• The sauce thickens as it sits; when reheating leftovers, loosen with a splash of water or cream and warm gently over low heat to prevent the dairy from splitting.

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