Butter chicken recipe


  • 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder (adjust according to your spice preference)
  • 1 tablespoon grated fresh ginger
  • 4 cloves of garlic, minced
  • 4 tablespoons butter
  • 1 large onion, finely chopped
  • 1 can (14 ounces) tomato puree or crushed tomatoes
  • 1 cup heavy cream
  • 1 tablespoon honey (optional, to balance the flavors)
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)

Cooking Instructions

  1. In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, paprika, turmeric, chili powder, ginger, and garlic. Mix well. Add the chicken pieces and coat them thoroughly with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
  2. In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and starts to brown slightly.
  3. Add the marinated chicken (including the marinade) to the skillet with the onions. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
  4. Reduce the heat to low and add the tomato puree or crushed tomatoes to the skillet. Stir well to combine with the chicken. Cover the pan and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
  5. Stir in the heavy cream and honey (if using). Season with salt to taste. Continue to simmer for an additional 5 minutes.
  6. Once the butter chicken is cooked to your desired consistency, remove it from the heat.
  7. Garnish with fresh cilantro and serve hot with steamed basmati rice, naan bread, or roti.

Enjoy your homemade butter chicken!