Dave's Recipes

Butter Chicken

A creamy and flavorful Butter Chicken made easily at home in one pan.

Prep: 15 min Cook: 30 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This Butter Chicken recipe features aromatic golden chicken pieces in a luscious creamy curry sauce, rivaling any Indian restaurant. Ideal for a delightful dinner, it's packed with incredible flavors and can be prepared ahead. Serve it with naan bread for a complete meal.

  • 2 lbs (907 g) boneless skinless chicken breasts, cut into bite-sized pieces
  • 3⁄4 cup plain yogurt
  • 1 Tbsp, 1 1⁄2 tsp garlic, minced
  • 1 Tbsp ginger, minced, or finely grated
  • 2 tsp to 1 Tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1⁄2 to 1 tsp cayenne
  • 1 tsp (6 g) salt
  • 2 lbs (907 g) boneless skinless chicken breasts, cut into bite-sized pieces
  • 3⁄4 cup plain yogurt
  • 1 Tbsp, 1 1⁄2 tsp garlic, minced
  • 1 Tbsp ginger, minced, or finely grated
  • 2 tsp to 1 Tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1⁄2 to 1 tsp cayenne
  • 1 tsp (6 g) salt

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

  • 2 Tbsp olive oil
  • 2 Tbsp olive oil

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

  • 2 Tbsp ghee
  • 1 large onion, sliced or chopped
  • 2 Tbsp ghee
  • 1 large onion, sliced or chopped

Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

  • 1 Tbsp, 1 1⁄2 tsp garlic, minced
  • 1 Tbsp ginger, minced or finely grated
  • 1 1⁄2 tsp ground cumin
  • 1 1⁄2 to 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 Tbsp, 1 1⁄2 tsp garlic, minced
  • 1 Tbsp ginger, minced or finely grated
  • 1 1⁄2 tsp ground cumin
  • 1 1⁄2 to 2 tsp garam masala
  • 1 tsp ground coriander

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

  • 14 oz. (397 g) crushed tomatoes
  • 1 tsp cayenne, to taste
  • 1 1⁄4 to 2 tsp (7 to 12 g) salt, to taste
  • 14 oz. (397 g) crushed tomatoes
  • 1 tsp cayenne, to taste
  • 1 1⁄4 to 2 tsp (7 to 12 g) salt, to taste

Add crushed tomatoes, chili powder, and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, scoop the mixture into a blender, and blend until smooth. You may need to add a couple of tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

Remove from heat, scoop the mixture into a blender, and blend until smooth. You may need to add a couple of tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

  • 1 cup (238 g) heavy cream
  • 1 Tbsp (12 g) white granulated sugar
  • 1⁄2 tsp kasoori methi, crushed
  • 1 cup (238 g) heavy cream
  • 1 Tbsp (12 g) white granulated sugar
  • 1⁄2 tsp kasoori methi, crushed

Pour the puréed sauce back into the pan. Stir the cream, sugar, and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

  • cilantro, chopped and loosely packed
  • cilantro, chopped and loosely packed

Garnish with chopped cilantro and serve with fresh homemade Naan Bread!

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Mains

Notes

Adjusting Spice Levels: The cayenne in this recipe creates a mild spice. If you prefer more heat, add extra cayenne or finely chopped green chilies. For a milder version, reduce the cayenne or omit it entirely.

Consistency of the Sauce: If the sauce becomes too thick, add a tablespoon or two of water or cream to thin it out to your desired consistency.

Make Ahead Option: The sauce can be prepared a day in advance if you're short on time. Store it in the refrigerator and reheat gently before adding the cooked chicken.

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