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Butter Chicken

Prep time: 1 hour

Cook time: 30 min

Servings: 4


For the marinade:

  • 2 tbsp lemon juice

  • 2 tsp garam masala

  • 1 tbsp cumin

  • 1/2 cup plain yogurt

  • 3/4 tsp kasuri methi, optional (dried fenugreek leaves)

  • 1/8 tumeric

  • 1/2 tsp garam masala

  • 3/4 tsp oil

  • 1 tbsp ginger garlic paste (or minced ginger and garlic)

For the sauce:

  • 2 lbs boneless, skinless chicken thighs, cut into 1" chunks

  • 4 tbsp butter, divided

  • 1/2 yellow onion, diced

  • 3 garlic cloves, minced

  • 1 cinnamon stick

  • 2 cloves

  • 1 tbsp garam masala

  • 1 tbsp fresh grated ginger

  • 3/4 tsp kasuri methi, optional (dried fenugreek leaves)

  • 2 green cardamoms

  • 1 tsp red chili powder or paprika

  • 1 tsp ground cumin

  • 1 1/2 cups tomato sauce

  • 1/2 cup heavy cream

  • salt and pepper

  • lime and cilantro, for garnish

  • naan and rice, for serving


  1. Marinate: In a bowl, mix the chicken chunks with lemon juice, chili powder, salt, yogurt, ginger garlic paste, crushed Kasuri Methi, oil, turmeric, and garam masala. Refrigerate for at least 1 hour or overnight.

  2. Make the sauce: Heat a pan with butter and sauté the cinnamon, cloves, and cardamoms for 1 minute. Add the onion and cook them down until lightly browned, for about 3-4 minutes. Add in the grated ginger, garlic, and chili powder and fry until it turns fragrant.

  3. Pour the tomato sauce and stir. Mix and cook until the tomato puree becomes thick. Pour 1 cup of water and bring the mix to a boil. Simmer for about 3-5 minutes then add the chicken and simmer for about 8 minutes.

  4. The chicken should become soft and tender. Then add garam masala and Kasuri Methi and sir and simmer for about 5 minutes.

  5. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over rice and/ or with naan bread. Enjoy!

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