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Discover how to make authentic butter chicken curry with this easy recipe. Perfect blend of spices for a delicious meal!
Craving a dish that brings the vibrant flavors of India right to your kitchen? Look no further! Our butter chicken recipe offers a creamy, indulgent sauce paired with tender chicken, all simmered to perfection. It’s an authentic experience that promises to delight your taste buds.
Want to make this recipe in a slow cooker? See the recipe card for instructions.
Delicious By Design
We crafted this butter chicken recipe to balance traditional Indian flavors with the ease of home cooking. Recognizing that many might feel intimidated by exotic recipes, we simplified the cooking steps without compromising on the authentic taste. Our goal is to provide a delightful dish that anyone, regardless of their cooking expertise, can prepare and enjoy.
Ingredient Spotlight
Garam Masala: Garam masala, a blend of ground spices, is the heart of many Indian dishes, including butter chicken. The best option for authentic flavor is a freshly made blend available at Indian grocery stores. If you need a substitute, try using a mix of cumin, coriander, cardamom, and black pepper. For buying, look for blends with no added fillers and check the packaging date to ensure freshness.
Make It Your Own
Recipe Variations to Suit Your Taste: Butter chicken is wonderfully versatile. For a spicier kick, increase the amount of cayenne pepper. If you prefer a creamier texture, feel free to add more cream or substitute yogurt with coconut milk for a different twist.
Recipe Tips
- Marinate Overnight: For deeper flavors, let the chicken marinate overnight.
- Low Heat Cooking: Cook your sauce on low heat to avoid separating the dairy components.
- Final Adjustments: Taste and adjust the seasoning before serving; sometimes a pinch of salt or a squeeze of lemon juice is all you need to bring out the flavors.
Storage & Freezing Instructions ❄
Butter chicken can be stored in the refrigerator for up to three days. For longer storage, freeze it in an airtight container for up to two months. Thaw in the refrigerator overnight and reheat gently on the stove.
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Recipe
Butter Chicken Curry
Ingredients
Marinade:
- ⅓ cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 teaspoon ginger (finely grated)
- 2 teaspoons garam masala (divided)
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper (or paprika for a milder flavor)
- 1 teaspoon salt
- 1 pound boneless (skinless chicken thighs, cut into bite-size pieces)
For the curry:
- 2 tablespoons ghee (or 1 tablespoon butter and 1 tablespoon oil)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (finely grated)
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 cup tomato puree (tomato passata)
- 1 tablespoon sugar (optional, to balance acidity)
To Finish:
- 1 cup half-and-half (or whipping cream)
- 3 tablespoons fresh cilantro (coriander, chopped)
- 1 tablespoon ghee (or butter)
- Fresh cilantro and plain yogurt for serving
Instructions
- In a bowl, combine all the marinade ingredients with the chicken. Cover the bowl and refrigerate for at least 3 hours, or up to 24 hours.
- In a large pot over medium-high heat, add ghee or butter & oil. Sauté the onions until soft and golden.
- Add the minced garlic, grated ginger, and dried fenugreek leaves. Cook for about 30 seconds until fragrant.
- Add the marinated chicken along with the marinade to the pot. Pour in the tomato puree and stir well to combine.
- Reduce the heat to low, partially cover the pot, and simmer for 30 to 45 minutes, or until the chicken is tender and cooked through.
- Pour in the half-and-half (or whipping cream) and add the chopped cilantro. Cook for an additional 10 minutes, stirring occasionally.
- Stir in the remaining tablespoon of ghee or butter. Taste the curry and adjust seasoning with salt if needed.
- Serve the butter chicken hot, garnished with fresh cilantro and a swirl of plain yogurt. Enjoy with rice or naan bread.
Slow Cooker Method
- Follow the stovetop instructions up to step 3, where the onions, garlic, and spices are sautéed and combined with the tomato puree and cream.
- Transfer the mixture to the slow cooker. Add the chicken pieces to the slow cooker and stir to coat them in the sauce.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Stir in the butter and allow it to melt into the sauce. Adjust seasoning with salt and pepper, if needed. Serve warm, garnished with fresh cilantro, alongside rice or naan bread.
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