Classic Butter Chicken

How to Make Classic Butter Chicken

1. 1

   Step 1: Marinate the chicken

   In a large bowl combine the yogurt, lemon juice, minced garlic, minced ginger and the spice blend. Add the chicken pieces and toss until evenly coated. Cover and refrigerate at least 30 minutes (or up to overnight) so the yogurt and spices tenderize and flavor the meat.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces
   • 3/4 cupPlain whole-milk yogurt
   • 2 tbspFresh lemon juice
   • 4 clovesGarlic, minced (about 1 small head = 4 cloves)
   • 1 1/2 tbspFresh ginger, minced
   • 3 tspSpice blend (garam masala, ground cumin, Kashmiri chili or sweet paprika, turmeric, and salt)
   
2. 2

   Step 2: Sear the chicken

   Heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil. Working in a single layer, sear the marinated chicken pieces until browned on both sides (about 3–4 minutes per side); they do not need to be cooked through. Transfer browned pieces to a plate and reserve any pan juices.

   For this step

   • 2 tbspVegetable oil (neutral oil) for searing
   
3. 3

   Step 3: Build the tomato butter sauce

   Reduce heat to medium, add the butter to the same skillet and let it melt, scraping up browned bits. Pour in the tomato puree, stir to combine, and simmer gently for 8–10 minutes until the sauce thickens and the raw tomato smell is gone. Taste and adjust seasoning—add a pinch of salt if needed.

   For this step

   • 3 tbspUnsalted butter
   • 1 1/2 cupsTomato puree (passata)
   
4. 4

   Step 4: Simmer chicken in the sauce and finish with cream

   Return the seared chicken and any accumulated juices to the skillet, nestling pieces into the sauce. Simmer gently, uncovered, for 8–10 minutes until chicken is cooked through and the sauce coats the back of a spoon. Stir in the heavy cream, simmer 2–3 more minutes to meld and slightly thicken, then remove from heat.

   For this step

   • 3/4 cupHeavy cream (or full-fat coconut milk for dairy-free)
   
5. 5

   Step 5: Rest and serve

   Let the butter chicken rest 5 minutes off the heat to allow flavors to settle. Serve hot with steamed basmati rice or naan; optionally drizzle a little extra cream or melted butter over the top for a restaurant-style finish.

1. In a large bowl combine the yogurt, lemon juice, minced garlic, minced ginger and the spice blend. Add the chicken pieces and toss until evenly coated. Cover and refrigerate at least 30 minutes (or up to overnight) so the yogurt and spices tenderize and flavor the meat.
2. Heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil. Working in a single layer, sear the marinated chicken pieces until browned on both sides (about 3–4 minutes per side); they do not need to be cooked through. Transfer browned pieces to a plate and reserve any pan juices.
3. Reduce heat to medium, add the butter to the same skillet and let it melt, scraping up browned bits. Pour in the tomato puree, stir to combine, and simmer gently for 8–10 minutes until the sauce thickens and the raw tomato smell is gone. Taste and adjust seasoning—add a pinch of salt if needed.
4. Return the seared chicken and any accumulated juices to the skillet, nestling pieces into the sauce. Simmer gently, uncovered, for 8–10 minutes until chicken is cooked through and the sauce coats the back of a spoon. Stir in the heavy cream, simmer 2–3 more minutes to meld and slightly thicken, then remove from heat.
5. Let the butter chicken rest 5 minutes off the heat to allow flavors to settle. Serve hot with steamed basmati rice or naan; optionally drizzle a little extra cream or melted butter over the top for a restaurant-style finish.