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Looking down at a creamy orange butter chicken dish with chunks of chicken in tomato sauce, topped with a swirl of cream and fenugreek leaves.

Butter Chicken Recipe

Marinated chicken is browned, then simmered in a creamy tomato sauce with butter and spices. Serve over rice.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground paprika
  • 1/2 tsp salt
  • 1 1/2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 thumb-sized piece ginger, minced
  • 1 can (200 ml) tomato sauce
  • 1/2 cup heavy cream (or more to taste)
  • 3 tbsp butter
  • 1/2 tsp garam masala
  • 1 tsp fenugreek leaves, crushed (optional)
  • Fresh cilantro, chopped (for garnish)

Method
 

  1. Marinate the Chicken:

    Combine yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt in a bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight.

  2. Brown the Chicken:

    Heat 1 tbsp vegetable oil in a large pan over medium heat. Brown the marinated chicken on all sides. Remove chicken from the pan and set aside.

  3. Sauté Onion and Aromatics:

    Add the remaining 1/2 tbsp oil to the same pan. Sauté the finely chopped onion until golden. Stir in minced garlic and ginger; cook for 2 minutes.

  4. Simmer Tomato Sauce:

    Pour in the tomato sauce. Simmer for about 10 minutes, stirring occasionally. If using, add fenugreek leaves during this step.

  5. Combine Chicken with Cream:

    Return the cooked chicken to the pan. Mix well to coat with the sauce. Pour in the heavy cream and add the butter. Stir until the butter melts and the sauce becomes creamy.

  6. Finish with Garam Masala:

    Simmer for an additional 5 minutes. Sprinkle garam masala over the chicken and stir. Garnish with fresh cilantro before serving. Serve over warm Basmati rice.