Butter Chicken

Butter chicken is a great introduction to Indian cooking—rich, comforting, and easier to make than it looks. Butter Chicken, features tender pieces of chicken in a creamy, mildly spiced tomato sauce. The process is simple: marinate, cook, and simmer into a smooth, flavorful dish that’s easy to customize and perfect for beginners.

Ingredients you will need

Gather the freshest ingredients to bring this recipe to life. Each component is carefully selected to ensure the best possible flavor and texture. Here’s what you will need:

  • 1 kg boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (Kashmiri chili powder for color)
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons butter or ghee
  • 1 large onion, finely chopped
  • 1 can (400g) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup cashews, soaked in hot water for 15 minutes and blended into a paste
  • Fresh cilantro, chopped, for garnish

Step-by-step instructions

Follow these clear and concise steps to create perfect Butter Chicken. Our detailed instructions ensure a smooth cooking experience, even for beginners.

  1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
  2. Cook the chicken: Heat 1 tablespoon of butter or ghee in a large pan or pot over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides. Remove the chicken and set aside.
  3. Prepare the sauce: In the same pan, add the remaining 1 tablespoon of butter or ghee. Add the chopped onion and sauté until golden brown.
  4. Add tomatoes and spices: Stir in the crushed tomatoes, and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Add a pinch of salt and any additional spices to taste.
  5. Combine and simmer: Return the cooked chicken to the pan. Add the cashew paste and heavy cream. Stir well to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
  6. Serve: Garnish with fresh cilantro. Serve hot with naan bread or basmati rice.

Chef's tips for success

Our VTSU Morey Dining Hall chefs share their expert tips to elevate your cooking. Learn the secrets to perfecting this recipe and impressing your guests.

  • Marination is Key: For the most tender and flavorful chicken, marinate it for at least 4 hours, or even better, overnight.
  • Adjust Spiciness: For a milder flavor, reduce the amount of red chili powder. For more heat, add a fresh green chili to the sauce.
  • Creaminess: If you prefer a richer sauce, you can add a bit more heavy cream or a tablespoon of butter at the end.

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