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Butter Chicken

Beautiful, silky, creamy, flavor-packed butter chicken.
4.75 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Indian
Servings 4 to 6 people

Ingredients
  

  • 1 lb boneless chicken thighs cubed
  • 1 lb chicken breast cubed

Chicken Marinade✮⋆˙

  • 1/2 cup greek yogurt plain
  • 6 cloves garlic freshly grated
  • 1 tbsp ginger freshly grated, about 6 grams
  • 2 tsp lemon juice
  • 1/2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp salt

Gravy (sauce) ✮⋆˙

  • 2 tbsp ghee
  • 1 tbsp olive oil
  • 1 shallot finely minced
  • 1/2 tsp turmeric
  • 1 1/2 tsp ground cumin
  • 1 tsp powdered ginger optional (I enjoy doing both fresh a powdered in this recipe )
  • 1 tsp garlic powder optional (I enjoy doing both fresh a powdered in this recipe )
  • 1 tsp salt adjust to preference !!
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1/3 cup cashews soaked the morning of in hot water (can skip this ingredient if you're allergic or simply don't want to include it) you can also skip soaking them - but it makes them blend better into our sauce
  • 14 oz can diced tomatoes with juice
  • 6 cloves garlic freshly grated
  • 1 tbsp ginger freshly grated, about 6 grams
  • 1 cup heavy cream
  • 1 tbsp garam masala
  • 8 tbsp butter, unsalted cubed

Garnish✮⋆˙

  • 1 tbsp fresh cilantro chopped
  • 1 tbsp heavy cream for a heavy cream swirl if desired

Instructions
 

Marinate your chicken✮⋆˙

  • In a large bowl, mix yogurt, lemon juice, grated garlic, grated ginger, garam masala, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces, ensuring they’re evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Time to cook✮⋆˙

  • Preheat a large skillet or saucepan over medium-high heat with wither olive or avocado oil -Cook the marinated chicken until nicely charred on the outside and cooked about 95% through, about 6–8 minutes, turning occasionally. Set aside.

Make your gravy✮⋆˙

  • In the same skillet or saucepan, melt the ghee with olive oil over medium heat. Add the minced shallot and sauté until soft and fragrant, about 4 minutes.
  • Add turmeric, cumin, coriander, paprika, chili powder, and salt to the skillet. Sauté for 1–2 minutes until aromatic. Then, stir in grated garlic, grated ginger, cashews (if using), diced tomatoes, and 1/3 cup water. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors come together.

Blend✮⋆˙

  • Use an immersion blender (or transfer to a blender) to blend the sauce until smooth.
  • This step is optional, but I love running the sauce through a mesh strainer after blending for an extra-smooth gravy base. It’s a small step, that isn't necessary, but I enjoy the texture that it brings!
  • Return the sauce to the skillet over low heat.

Final steps✮⋆˙

  • Stir in heavy cream, garam masala, and your 8 tbsp of butter. yesss, 8 tbsp - just trust the process, this is butter chicken after all. Simmer for 5 minutes, allowing the flavors to combine.
  • Add the cooked chicken to the gravy, stirring to coat well. Simmer for an additional 5 minutes, let the chicken simmer in the sauce and finish cooking. Taste the gravy after adding the chicken and adjust the seasoning as needed. If you adjust the seasoning before adding the chicken, you risk the gravy being a bit too salty, as the chicken is already seasoned—so always season after!

Garnish, and you're done✮⋆˙

  • Garnish with fresh cilantro and serve with naan, or on a bed of rice .. or both !
Keyword butter chicken, dinner idea, gravy