Tastenexa
All recipes
Indian
Butter Chicken
40 min total15 prep25 cook4 servings510 cal
ClassicFlexitarianContains dairy
Tender marinated chicken simmered in a rich, buttery tomato sauce rounded out with cream and warm garam masala. This restaurant favorite is easier to make at home than it looks, and the sauce only gets better with a few extra minutes to simmer.
Ingredients
meat
- 600 gchicken breast
dairy
- 100 gyogurt
- 120 mlheavy cream
- 3 tbspbutter
pantry
- 400 gtomato puree
- 2 tspgaram masala
- 1 tspkasuri methi
- 1 tspchili powder
- 1 tspsalt
produce
- 2 tbspginger garlic paste
Steps
- Cut the chicken breast into bite-sized pieces.
- In a mixing bowl, combine the chicken with the yogurt, 1 tablespoon of the ginger garlic paste, 1 teaspoon garam masala, and half the chili powder. Cover and marinate for at least 20 minutes at room temperature.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the marinated chicken in a single layer and sear for 4–5 minutes, turning once, until lightly browned and cooked through (74°C / 165°F). Remove to a plate.
- Lower the heat to medium and add the remaining butter to the same skillet.
- Stir in the remaining ginger garlic paste and garam masala. Cook for 1 minute until fragrant.
- Pour in the tomato puree, remaining chili powder, and salt. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and darkens slightly and the raw tomato smell cooks off.
- Return the chicken and any juices to the skillet.
- Stir in the cream. Crush the kasuri methi between your fingers and sprinkle it in.
- Simmer gently for 5–7 minutes, stirring occasionally, until the sauce is silky and coats the back of a spoon and the chicken is heated through.
- Taste and adjust salt or chili to your liking. If the sauce tastes too sharp, stir in a small pinch of sugar to balance the tomatoes.
- Spoon into bowls and serve hot with rice or naan, spooning extra sauce over the top.
Tips
- Marinate the chicken in yogurt and spices for at least 20 minutes if you have time — it tenderizes the meat and deepens the flavor.
- Use an instant-read thermometer to confirm chicken has reached 74°C / 165°F before it goes into the sauce.
- Simmer the tomato base until it visibly darkens and the raw edge cooks off — this is what gives butter chicken its depth.
- Crush the kasuri methi between your fingers before adding it; this releases much more aroma than adding it whole.
- Taste the sauce right before serving and adjust with a pinch of sugar if the tomatoes taste too sharp.
