Thehungrycodercooks

Butter chicken topped with dollop of butter, topped with cilantro in pan

Butter Chicken

Recipe by

Saima Rahman
Servings

6-7

Prep time

30 mins

Cooking time

40-50 mins

I had my very first butter chicken at a restaurant in Dhaka called Sajna, and I’ve been hooked ever since. After moving to NYC, it quickly became my go-to order whenever I craved something indulgent. There’s just something magical about dipping soft, fluffy naan into that rich, tomato-based, buttery gravy.

After Bengali food, butter chicken is hands down my next comfort food. What I love most is its versatility you can make it luxuriously rich or opt for a lighter version by adjusting the amount of butter and cream. It’s truly a dish you can tailor to your mood.

IngredientsMarinade

  • 3.3lb/1.5 kg chicken cubes & bake for 30mins at 400F
  • 1 tbsp each Ginger & Garlic Paste
  • Salt to tatse
  • Ground Spices (mentioned below)
  • 1/2 Lime juice
  • 4tsp Mustard Oil / ghee or neutral oil
  • 1/3 cup + 1tsp Greek yogurt

✨Ground Spices:

  • 2 tsp Shan tandoori masala
  • 4 tsp Ground cumin
  • 1tsp Coriander powder
  • 1tsp Garam masala
  • 2tsp Paprika
  • 1tsp Red chili powder

✨For the gravy

  • Butter/Oil (3-4tbsp Butter with little oil recommended)
  • 1tbsp Garlic paste
  • 1tbsp Ginger paste
  • Whole spices (mentioned above)
  • 1 cup chopped onion
  • 3 cups Tomato puree
  • 1 tsp tandoori masala
  • 2 tsp Ground cumin
  • 1tsp Coriander powder
  • 1tsp Garam masala
  • 2-3 tbsp Cashew paste
  • 1tsp Paprika
  • 1tsp Red chili powder
  • 1tsp Honey
  • 1.5 cups Heavy/Double cream
  • Salt to taste
  • 1tbsp Fenugreek leaves
  • 1 tbsp butter before serving

✨Whole spices: (for gravy )

  • 5-6 Black Peppercorns
  • 2-3 Cinnamon
  • 2 Bay leaf
  • 2-3 Clove
  • 5-6 Cardamom
  • 2 Black cardamom

Directions

  1. Cooking Chicken: Marinate boneless chicken thighs (cut into cubes) with all the spices mentioned under “marinade.” Bake for 40 minutes at 400°F or pan fry it until golden brown
  2. For the gravy: In a pan, add around 3-4 tbsp of butter along with 2-3 tbsp of oil (or as needed).
  3. Add whole spices first and cook until fragrant. Add ginger and garlic paste, cooking for another minute.
  4. Add chopped onions and salt; cook until translucent.
  5. Add tomato puree along with the ground spices mentioned under “for the gravy” & cashew paste. Cook until the oil separates.
  6. Once the gravy is cooked, remove bay leaf, cinnamon and black cardamom and blend for a smooth gravy. You could use a blender or an immersive blender. Careful it’s hot!
  7. Add the baked or pan fried chicken, crushed fenugreek leaves, cream, and optionally more butter. Cover and cook until the gravy reaches a thick consistency.
  8. Finish it off with honey or sugar for a touch of sweetness.
  9. Before serving, garnish with cilantro and more butter.
  10. Enjoy with naan, paratha, or rice!

Recipe Video

Notes

Feel free to customize these fruit bowls with your favorite fruits and nuts. Kiwi slices, mango chunks, or pineapple tidbits would make excellent additions. To make this recipe vegan-friendly, omit the Greek yogurt or use a dairy-free alternative such as coconut yogurt. For added protein and fiber, consider sprinkling chia seeds or flaxseeds over the fruit bowls.

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