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A rich and creamy Indian Butter Chicken dish in a bowl, garnished with cilantro.

Classic Creamy Butter Chicken

Indulge in this rich and creamy Classic Butter Chicken, featuring tender chicken marinated in yogurt and spices, then simmered in a luscious tomato-cashew sauce. Perfect for a comforting and flavorful meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • large bowl
  • large pan or Dutch oven
  • blender
  • fine-mesh sieve (optional)

Ingredients
  

Chicken

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces

Marinade

  • ½ cup plain full-fat yogurt
  • 1 teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder or regular chili powder, adjusted for heat
  • 1 tablespoon ginger-garlic paste 1:1 ginger to garlic
  • ½ teaspoon salt

Sauce Base

  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral cooking oil
  • 1 large onion finely chopped (optional, for deeper flavor)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chili powder
  • 1 can crushed tomatoes (14.5 oz)
  • ¼ cup raw cashews soaked in hot water for 15 minutes, then drained (or ¼ cup cashew paste)
  • ½ cup water or chicken broth

Finishing

  • ½-¾ cup heavy cream
  • 2 tablespoons unsalted butter extra
  • 1 teaspoon kasoori methi (dried fenugreek leaves) crushed between palms
  • Salt to taste

For Serving

  • Fresh cilantro chopped
  • Basmati rice
  • Naan bread

Instructions
 

Marinate Chicken

  • Combine chicken pieces with yogurt, turmeric, chili powder, ginger-garlic paste, and salt in a bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.

Sear the Chicken

  • Heat oil in a pan over medium-high heat. Sear chicken in batches until golden brown and mostly cooked, about 3-4 minutes per side. Remove chicken and set aside.

Prepare the Sauce Base

  • Melt butter in the same pan over medium heat. Sauté chopped onion (if using) until translucent, then add ginger-garlic paste and cook for 1 minute.

Bloom the Spices

  • Reduce heat to low. Add cumin, coriander, turmeric, and chili powder to the pan. Stir constantly for 30-60 seconds until fragrant, being careful not to burn.

Build the Sauce

  • Pour in crushed tomatoes, drained cashews, and water or broth. Bring to a gentle simmer, cover, and cook for 10-15 minutes to meld flavors and thicken the sauce.

Blend the Sauce

  • Carefully transfer the sauce to a blender and blend until completely smooth and creamy. For an extra silky sauce, pass it through a fine-mesh sieve back into the pan.

Finish the Dish

  • Return the smooth sauce to the pan over low heat. Stir in the seared chicken, heavy cream, and remaining butter. Simmer gently for 5-10 minutes for flavors to absorb, avoiding vigorous boiling.

Season and Garnish

  • Stir in crushed kasoori methi and season with salt to taste. Garnish with fresh chopped cilantro.

Serve

  • Enjoy hot with fluffy Basmati rice and warm naan bread.

Notes

For best results, marinate the chicken for at least 2 hours, or overnight. Adjust chili powder to your preferred spice level. Soaking cashews is crucial for a smooth sauce; ensure they are softened. You can make this dish ahead of time; flavors deepen overnight. Gently reheating is recommended to maintain creaminess.