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Butter Chicken

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Butter chicken in a copper bowl with a swirl of cream and coriander on top, naan on the side

Butter Chicken is a rich North Indian curry of tender chicken pieces simmered in a smooth tomato, butter and cream gravy. The sauce is mildly spiced, slightly sweet and silky, with a gentle smokiness from kasuri methi added at the end. It is most often linked to Delhi restaurant kitchens, though its exact origin story is often debated. Serve it hot with naan, roti or jeera rice for a family dinner or a small celebration meal. A practical tip: puree and strain the tomato-onion mixture before adding the chicken — that one step is what gives the gravy its restaurant-style smoothness without needing a lot of extra cream.

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4
Difficulty
Medium

Ingredients

15 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

8 steps
  1. 1

    Step 1

    Mix the chicken with the curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, half the garam masala and half the salt. Cover and set aside while you start the gravy.

  2. 2

    Step 2

    Heat the oil and 1 tbsp of the butter in a kadhai on medium heat. Add the onion and cook for 5–6 minutes until soft and light golden.

  3. 3

    Step 3

    Add the tomatoes, cashew nuts and the remaining salt. Cook for 8–10 minutes, stirring often, until the tomatoes are completely soft and the oil starts to separate.

  4. 4

    Step 4

    Cool the mixture slightly, blend it until very smooth, then strain it back into the kadhai for a silky gravy.

  5. 5

    Step 5

    In a separate pan on medium-high heat, cook the marinated chicken pieces for 6–7 minutes, turning once, until lightly charred at the edges and almost cooked through.

  6. 6

    Step 6

    Add the chicken to the strained gravy along with the sugar and the remaining garam masala. Simmer on low heat for 5 minutes.

  7. 7

    Step 7

    Stir in the remaining 1 tbsp butter and the fresh cream. Rub the kasuri methi between your palms and sprinkle it in.

  8. 8

    Step 8

    Simmer for 1 more minute, switch off the heat and rest for 5 minutes before serving hot.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

North Indian

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