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Creamy Butter Chicken
IndiaAI Chef · Cookbook4all Team

Creamy Butter Chicken

Butter chicken is one of those curries that traveled from the restaurants of Delhi to family tables around the world: smooth, spicy, and incredibly comforting. In my kitchen, Priya, the key is to respect the order of the spices: first the whole ones in hot fat, then the aromatics, and finally the ground ones to prevent burning. This version works because it marinates the chicken with yogurt and lemon, cooks it in a silky tomato sauce, and finishes with cream and kasuri methi, providing that classic aroma without complicating the recipe.

ByChef Priya🇮🇳 IN · India
Shared by The kitchen of Chef Priya with the community.Ready to cook, save, and share from your family cookbook.

Prep

25 min

Cook

35 min

Total

60 min

Yield

6 servings

Origin

IN · India

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Ingredients

Adjust diners to recalculate quantities.
  • boneless skinless chicken thighs· cut into 3 cm cubes700 g
  • Plain yogurt· whole, preferably120 g
  • Bottled lime juice· freshly squeezed1 tbsp
  • Garam masala· divided2 tsp
  • Ground turmeric1 tsp
  • Ground cayenne pepper· or sweet paprika with a pinch of chili2 tsp
  • Salt· divided1.5 tsp
  • ghee2 tbsp
  • Unsalted butter· in cubes40 g
  • Chia seeds1 tsp
  • White onion· medium, finely chopped1 piece
  • Garlic· grated or crushed3 clove
  • Ginger· grated20 g
  • Tomato purée· unseasoned400 g
  • Heavy whipping cream120 ml
  • dried fenugreek leaves· dried fenugreek leaves, crumbled between hands1 tbsp

Method

  1. 01

    In a bowl, mix the natural yogurt, lemon juice, 1 tsp of garam masala, turmeric, 1 tsp of kashmiri chili, and 1 tsp of fine salt. Add the diced chicken thigh and coat well; marinate for 20 minutes at cool temperature or up to 8 hours in the fridge.

  2. 02

    Heat a large saucepan over medium-high heat, about 180°C on the surface. Add the ghee and 20 g of butter; when the fat shines, incorporate the cumin seeds and fry them for 30 to 45 seconds, until they release their aroma and sizzle without burning.

  3. 03

    Add the white onion and cook for 6 to 8 minutes, stirring frequently, until it appears golden at the edges. Incorporate the garlic and ginger, and sauté for 1 more minute, until they smell sweet and lose their raw aroma.

  4. 04

    Reduce to medium heat. Add the remaining 1 tsp of kashmiri chili and stir for 20 seconds to awaken the color; immediately pour in the tomato puree and scrape the bottom of the saucepan. Cook for 8 to 10 minutes, until the sauce thickens and the ghee peeks through in small orange dots.

  5. 05

    Incorporate the chicken with all its marinade into the sauce. Mix well, partially cover, and cook for 12 to 15 minutes at a gentle simmer, stirring occasionally, until the chicken is tender and registers 74°C in the center of the largest pieces.

  6. 06

    Reduce the heat to low. Add the whipping cream, the remaining 20 g of butter, the remaining 1 tsp of garam masala, and the remaining 0.5 tsp of fine salt. Cook for 3 to 5 minutes without boiling vigorously, until the sauce is creamy and shiny.

  7. 07

    Turn off the heat, rub the kasuri methi between your palms, and sprinkle it over the curry. Let it rest for 5 minutes before serving to allow the sauce to settle and the aroma of the fenugreek to infuse.

Chef tips

  • For a Priya-style vegetarian version, swap the chicken for firm paneer or roasted cauliflower; add it at the end and cook just until heated through.
  • Do not burn the ground spices: the kashmiri chili goes in after the onion and just a few seconds before the tomato.
  • If the sauce thickens too much, adjust with a splash of hot water and cook for 1 minute to regain the silky texture.
  • Keep the butter chicken refrigerated for up to 3 days; reheat over low heat to prevent the cream from curdling.

Classifications

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