Go Back Email Link
butter chicken

Butter Chicken (The Best!)

Butter Chicken would have to be the most beloved Indian dish around the globe. It is a rich and creamy curry with a velvety tomato-based cream and butter sauce with aromatic spices and tender charred chicken pieces. Pair with naan, roti and/or steamed basmati rice, this Butter Chicken promises a comforting and indulgent meal that will leave you craving more.
The ingredients list may seem large but a lot of this is made up of spices which are super quick and easy to weigh out!
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:45 minutes
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, Indian Chicken Curry
Servings: 4 people

Ingredients

CHICKEN MARINADE

  • ½ cup Greek style natural yoghurt
  • 4 cloves garlic, grated
  • 3cm piece ginger, grated
  • Juice of ½ lemon
  • 1 tablespoon neutral oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon kasoori methi (See Note 2 - optional)
  • 1 teaspoon salt
  • ½ teaspoon Kashmiri chilli powder (or other chilli powder)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon Indian red food powder (or red food colouring - optional)
  • 1kg chicken thigh fillets, trimmed of excess fat and cut into 2-3 cm cubes

BUTTER CHICKEN GRAVY

  • 2 tablespoons neutral oil or ghee
  • 1 onion, diced
  • 2 tablespoons finely chopped coriander root and stems
  • 1 tablespoon finely chopped ginger
  • 4 cloves garlic, diced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom (or use 4 cardamon pods)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 2 teaspoons garam masala
  • 2 tablespoons tomato paste
  • 700g jar tomato passata (I used Mutti)
  • 50g (⅓ cup) raw natural cashews (soaked in hot water for 30 minutes, then drained)
  • 1 ½ cups chicken stock (or water)
  • 2 tablespoons caster sugar
  • 300ml thickened cream
  • 50g butter
  • 2 teaspoons kasoori methi, rubbed between your fingers

TO SERVE

  • Steamed basmati rice
  • Roti or naan bread
  • Red onion, very thinly sliced
  • Lebanese cucumber, thinly sliced
  • Red chilli, sliced
  • Coriander leaves

Instructions

CHICKEN MARINADE

  • Combine all ingredients, except chicken, in a large bowl or non-metallic dish until throughly combined.
  • Add the chicken and toss well to coat. Cover and chill for at least 1 hour but up to 24 hours. The longer the better here!

BUTTER CHICKEN GRAVY

  • Heat oil in a large deep frying pan over medium-high heat until hot. Add the onion, ginger, garlic and coriander, season with a good pinch of salt and cook, stirring often for 5 minutes. Add all the spices (except kasoori methi) and tomato paste, cook for 2-3 minutes.
  • Add the passata, chicken stock, soaked and drained cashew nuts and sugar and bring to a simmer. Cook for 15 minutes. Remove from heat. Using a stick blender, blend until super smooth. You can also do this in a blender, Thermomix or food processor being careful as its hot. Start slowly and then gradually increase the speed. Return to the pot and season to taste with salt and pepper if required. Add the cream and butter and stir to combine. Set aside.

COOK THE CHICKEN

  • While gravy is cooking, thread the chicken onto soaked bamboo skewers. Air fry for 15 minutes at 200℃, then turn and cook for a further 5-8 minutes or until cooked through and lightly charred. Alternately, cook the chicken on the barbecue or over charcoal until cooked through and slightly charred. They may also be cooked on a griddle pan or frypan.

ADD CHICKEN TO GRAVY & SERVE

  • Once chicken is cooked, remove meat from the skewers and add to the butter chicken gravy.
  • Return the pan to the heat and bring to a gentle simmer. Simmer for 10-15 minutes to allow the flavours to marry together. Add the kasoori methi leaves (if using) and stir to combine.
  • Serve the butter chicken with steamed basmati rice and/or naan or roti bread. Garnish with red onion, cucumber, chilli and fresh coriander.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. KASOORI METHI
    Kasoori methi, also known as dried fenugreek leaves, is a popular herb used in Indian cuisine to add a distinct aroma and flavour to dishes. The leaves come from the fenugreek plant and are typically dried before use. Kasoori methi has a slightly bitter, nutty taste with a hint of sweetness and a strong, earthy aroma. It is commonly added to curries, stews, and bread like naan to enhance the overall flavour profile. This herb not only elevates the taste of the dish but also brings a unique aromatic touch that is characteristic of many traditional Indian recipes.
    It is available from Indian grocers in the dried herb section or large supermarkets may stock it also. 
    Leave out if you cannot get your hands on it. I highly recommend it though if  you can. It lasts for a long time stored in a jar in a cool, dark place.