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Butter Chicken
India's beloved creamy tomato curry with tender tandoori chicken in a rich, mildly spiced sauce. This recipe focuses on achieving authentic flavor and texture at home.
🧂 Ingrédients
- 1 kg Chicken thighs(boneless, skinless, cut into 1.5-inch pieces)
- 1 cup Plain yogurt(full-fat recommended for best marinade)
- 2 tbsp Garam masala
- 2 tsp Kashmiri red chili powder(for color and mild heat)
- 1.5 tsp Salt(divided)
- 1 tbsp Lemon juice
- 2 tbsp Ginger-garlic paste(or 4 cloves minced garlic and 1-inch grated ginger)
- 100 g Unsalted butter(divided)
- 2 tbsp Vegetable oil or ghee
- 1 medium Onion(finely chopped)
- 400 g Tomato purée(or crushed tomatoes)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 cup Heavy cream(or more for extra richness)
- 1 tbsp Kasuri methi(dried fenugreek leaves, crushed between palms)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken pieces with yogurt, garam masala, Kashmiri chili powder, 1 tsp salt, lemon juice, and ginger-garlic paste. Mix well to ensure all chicken pieces are evenly coated. Cover and refrigerate for at least 3 hours, or preferably overnight.
⏱️ 3 hours (minimum) - 2
Cook the chicken: Preheat your broiler to high (or grill to medium-high heat, around 200°C / 400°F). Arrange the marinated chicken pieces in a single layer on a baking sheet lined with foil or on a grill rack. Broil or grill for 8-12 minutes per side, until the chicken is cooked through and has developed some charred edges. The internal temperature should reach 74°C (165°F). Once cooked, remove from heat and set aside. You can cut larger pieces into bite-sized portions if desired.
⏱️ 20-25 minutes - 3
Start the sauce base: In a large, heavy-bottomed pot or Dutch oven, melt 50g (half) of the butter with the vegetable oil or ghee over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not let it brown.
⏱️ 7-10 minutes - 4
Add aromatics and spices: Stir in the remaining ginger-garlic paste (if using fresh) and cook for 1 minute until fragrant. Add the tomato purée, ground cumin, ground coriander, turmeric powder, and the remaining 0.5 tsp salt. Cook, stirring occasionally, for about 10-15 minutes, allowing the tomatoes to cook down and the oil to start separating from the mixture. This deepens the flavor.
⏱️ 10-15 minutes - 5
Combine and simmer: Add the cooked chicken pieces to the tomato sauce. Stir in the heavy cream and the remaining 50g of butter. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let it simmer for at least 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
⏱️ 15-20 minutes - 6
Finish and serve: Just before serving, crush the kasuri methi between your palms and stir it into the curry. This releases its aroma. Taste and adjust seasoning if needed. Garnish generously with fresh cilantro. Serve hot with basmati rice, naan, or roti.
⏱️ 2 minutes
💡 Conseils de pro
- ✓Kashmiri chili powder is prized for its vibrant red color and mild heat, making it ideal for dishes where color is desired without excessive spiciness.
- ✓Kasuri methi (dried fenugreek leaves) adds a unique, slightly bitter, and aromatic depth that is characteristic of authentic butter chicken. Don't skip it!
- ✓Finishing the dish with a swirl of extra butter and a dollop of cream just before serving adds a luxurious richness and sheen.
- ✓For a smoother sauce, you can blend the tomato-onion mixture before adding the cream and chicken, using an immersion blender or transferring carefully to a standing blender.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Vegetarian Option: Substitute paneer cubes for chicken. Marinate the paneer briefly and add it towards the end of the sauce simmering time to prevent it from becoming tough.
- Creamier Sauce: For an even richer and creamier sauce, add 1/4 cup of cashew paste (soaked cashews blended with a little water) along with the heavy cream.
- Spicier Version: Increase the amount of Kashmiri chili powder or add a pinch of cayenne pepper for more heat.