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Authentic Indian Butter Chicken

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This authentic Indian Butter Chicken recipe features tender chicken marinated in yogurt and spices, simmered in a rich, creamy tomato-butter sauce. It’s a restaurant-quality dish that’s easy enough for weeknights and sure to impress any crowd.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (Greek yogurt works well)
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chili powder (adjust for heat)
  • 1 tsp salt
  • 2 tbsp unsalted butter (plus extra for finishing)
  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated (about 1 tbsp)
  • 1 1/2 cups tomato puree or crushed tomatoes
  • 1/2 tsp chili powder (for sauce, adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp fenugreek leaves (Kasuri methi, optional)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 tbsp honey or sugar
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Extra butter (for finishing)

Instructions

  1. In a large bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours or overnight for best flavor).
  2. Heat oil and 1 tbsp butter in a nonstick skillet over medium-high heat. Add marinated chicken in a single layer and sear for 2-3 minutes per side until lightly browned. Remove and set aside (chicken does not need to be fully cooked).
  3. In the same pan, melt another 1 tbsp butter. Add chopped onions and sauté until golden, about 4-5 minutes. Add garlic and ginger; cook for 1 minute until fragrant.
  4. Add tomato puree, chili powder, cumin, garam masala, and fenugreek leaves (if using). Simmer for 5-7 minutes until thickened and deep red.
  5. Carefully transfer sauce to a blender or use an immersion blender to puree until smooth.
  6. Return pureed sauce to the pan. Add browned chicken pieces. Stir in heavy cream and honey. Simmer gently for 10 minutes until chicken is cooked through and sauce is velvety. Adjust seasoning with salt, pepper, and chili powder as needed.
  7. Stir in a small pat of butter for extra gloss and richness. Garnish with chopped cilantro. Serve hot with steamed basmati rice or naan.

Notes

For best results, marinate the chicken overnight. Adjust chili powder for desired heat. Fenugreek leaves add classic aroma but are optional. For dairy-free, use coconut cream and vegan butter. Sauce can be made ahead and flavors improve overnight. If sauce is too thick, add a splash of water or cream. Serve with rice or naan for a complete meal.

Nutrition

Keywords: butter chicken, Indian curry, Murgh Makhani, easy dinner, creamy chicken curry, gluten-free, authentic Indian recipe, stovetop chicken curry

Find it online: https://bitematrix.com/authentic-indian-butter-chicken-recipe-best-easy-homemade-dinner/