Prep Time 30 Min
Cook Time 40 Min
Servings4 servings People
Calories650 kcal
I’ve cooked butter chicken in my kitchen a handful of times now, mostly on weekends when the family’s around for a casual dinner. It’s that creamy Indian curry where chicken gets marinated in yogurt and spices first, then simmered in a rich tomato-butter sauce. Traditionally it’s from Punjab, served with naan or rice, but at home I keep it simple—no tandoor oven needed. Just a heavy pan does the trick. What I like is how the marinade tenderizes the chicken overnight; it soaks up all the flavors without much fuss. Last time, I used thighs instead of quarters because that’s what I had, and they stayed juicier since they’re fattier. Prep the marinade in the morning if you can, or even the night before—makes cooking faster later. Roast the tomatoes on the gas flame for that smoky edge; peeling them after is a bit messy but worth it. The sauce comes together quick once the chicken’s cooked. My kids eat it straight up with rice, no complaints. Total hands-on isn’t bad, around 30 minutes if marinating’s done.
Ingredients
For the chicken marinade:
- 1 lb chicken pieces with bone (skinless quarters or small cuts—all breasts or all thighs)
- 1 cup plain yogurt, drained
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Pinch tandoori color (optional)
- Salt to taste
- Juice of 1 lemon
For the makhani sauce:
- 2 lbs fresh tomatoes (roasted and mashed)
- 1 teaspoon kasuri methi (dried fenugreek leaves), powdered
- 7 tablespoons butter
- 1 teaspoon red chili powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala powder
- Salt to taste
- 1 1/2 tablespoons heavy cream
Plus 2 tablespoons oil for cooking.
Instructions
- Hang yogurt in cheesecloth to drain whey, about 30 minutes.
- Blend drained yogurt with garlic, ginger, all spices, salt, and lemon juice.
- Cut slits in chicken; marinate at least 1-2 hours, ideally overnight.
- Char tomatoes over flame, peel when cool, mash coarsely with fork.
- Grind kasuri methi to powder, measure 1/2 teaspoon.
- Heat oil in thick pan, add chicken and marinade.
- Cover, cook low heat 20-25 minutes, flipping halfway till done.
- Separately, simmer tomato mash 5 minutes to thicken.
- Add butter, chili, ginger-garlic; melt butter, cook 1 minute.
- Stir in methi, garam masala, salt; after 30 seconds, add cream.
- Pour sauce over chicken, mix, serve right away.
Why You’ll Love This Recipe
- Marinade does most work ahead, so weeknight cooking stays easy.
- Butter and cream balance spice without overpowering.
- Fits family meals; leftovers heat up fine next day.
Chef’s Tips for Perfection
- Don’t cook butter over 2 minutes after melting or sauce turns grainy—happened to me once.
- Use low heat for chicken so marinade doesn’t burn early.
- Swap chicken breasts for thighs if you want more moisture.
Storage and Reheating
Keeps in fridge up to 3 days in a covered container. Reheat on stove over low with splash of water or cream to loosen sauce; microwave works but stir halfway.
Nutritional Notes
Per serving: around 650 calories, mostly from butter and cream. High in protein from chicken, some from yogurt.
(Creamy Butter Chicken Recipe)
