📝 About This Recipe
Originating from the legendary Moti Mahal in Delhi, Butter Chicken is the crown jewel of North Indian cuisine, famous for its silky, tomato-based gravy and tender charred chicken. This recipe balances the smoky aroma of tandoori-style poultry with a decadent, buttery sauce infused with aromatic spices and a touch of dried fenugreek. It is a luxurious, comforting masterpiece that captures the soul of Indian hospitality in every flavorful bite.
🥗 Ingredients
Chicken Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (plain and full-fat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 1 teaspoon Kashmiri Red Chili Powder (provides vibrant red color without excessive heat)
- 1 teaspoon Garam Masala
- 1 teaspoon Salt (adjust to taste)
The Makhani Sauce
- 3 tablespoons Unsalted Butter (divided into 2 tbsp and 1 tbsp)
- 2 cups Tomato Puree (smooth, canned or fresh blended)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, essential for authenticity)
- 1 tablespoon Sugar or Honey (to balance the acidity of the tomatoes)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick (whole)
- 1/2 teaspoon Cumin Powder (toasted)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Heavy Cream (for drizzling)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, garam masala, and salt. Mix thoroughly to coat every piece and marinate for at least 30 minutes, or ideally up to 4 hours in the refrigerator.
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2
Preheat a large skillet or grill pan over medium-high heat with a drizzle of oil. Working in batches, sear the chicken until browned and slightly charred on the edges (about 3 minutes per side). The chicken doesn't need to be fully cooked through yet as it will finish in the sauce.
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3
Remove the chicken from the pan and set aside. Wipe the pan clean or use a fresh heavy-bottomed pot for the sauce.
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4
Melt 2 tablespoons of butter over medium heat. Add the cinnamon stick and crushed cardamom pods, sautéing for 1 minute until fragrant.
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5
Pour in the tomato puree and add the cumin powder and sugar. Simmer the sauce for 12-15 minutes on low-medium heat, stirring occasionally, until it thickens and the oil begins to separate slightly from the edges.
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6
Add the seared chicken pieces (and any resting juices) into the simmering tomato base. Stir well to combine.
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7
Reduce the heat to low and slowly stir in the heavy cream. The sauce should transform into a beautiful, silky orange-pink hue.
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8
Take the Kasuri Methi (dried fenugreek leaves) in your palms and rub them together to crush them into a fine powder as you sprinkle them over the curry. This releases the essential oils.
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9
Stir in the remaining 1 tablespoon of butter for a final glossy finish and simmer for another 3-5 minutes until the chicken is tender and cooked through.
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10
Taste and adjust salt if necessary. Remove the whole cinnamon stick and cardamom pods if desired. Garnish with a swirl of cream and fresh cilantro before serving.
💡 Chef's Tips
For the smoothest restaurant-style texture, strain your tomato puree through a fine-mesh sieve before adding it to the pot. Always use chicken thighs rather than breasts; they stay juicy and tender during the simmering process. If you don't have Kashmiri chili powder, use a mix of 3 parts paprika and 1 part cayenne pepper to mimic the color and mild heat. Don't skip the Kasuri Methi; it provides that specific 'smoky' and 'nutty' aroma that defines authentic Butter Chicken. If the sauce is too thick, thin it out with a splash of warm water or chicken stock until you reach your desired consistency.
🍽️ Serving Suggestions
Serve piping hot with buttery Garlic Naan to scoop up the luscious gravy. Pair with fragrant Jeera Rice (Cumin Rice) or plain Basmati for a gluten-free option. Include a side of Kachumber salad (diced cucumbers, tomatoes, and onions with lemon) to provide a refreshing crunch. A cold glass of Mango Lassi perfectly complements the rich and creamy flavors of the dish. Serve with a few wedges of lime and sliced red onions on the side for an authentic touch.