Best Indian Butter Chicken Recipe

The best Indian Butter Chicken Recipe is cooked using marinated chicken that is grilled before being served in a thick sauce (also known as a curry) made with tomato, butter, and a unique spice combination as a basis.

Unlike other Indian curries, which begin with an onion and ginger garlic paste cooked in oil, butter chicken starts with a tomato basis and is cooked in butter, giving it a slightly sweet flavour. The sweetness and richness of the meal are enhanced with cashews and almonds.

Spices for Best Indian Butter Chicken Recipe

Kashmiri Lal Mirch: Butter chicken takes its vibrant colour and name from Kashmiri Lal Mirch, a red chile variety native to Kashmir's northern region. I normally get mine from our neighbourhood Indian grocery, but online vendors also have a wide selection.

Freshly grated ginger and garlic are traditionally used to make the paste, but if you want to save time, you can buy a jar of ginger garlic paste from a local speciality food store or order one online, such as Rani Ginger Garlic paste.

Kasuri methi, a type of fenugreek leaf, is the true unsung hero in this symphony of spices. It's only a small amount in the recipe, but its earthy flavour cuts through the richness of the cream and the depth of the spices. It elevates the meal to a whole new level.

Authentic Indian Cuisine in the Comfort of Your Own Home

I attempted to maintain it as genuine as possible with this recipe while keeping it simple enough that you could make it for supper tonight without breaking your back.

If you don't have all of the spices for the marinade, you can use garam masala or even chicken tikka masala spice mix. If you can't get Kashmiri Lal Mirch, you can substitute paprika, and skip KasuriMethi entirely if necessary (but remember, it's the unsung hero!).

I also used roasted canned tomatoes instead of whole tomatoes to save time. The deep crimson hue of the meal is enhanced by the use of canned tomatoes.

Butter Chicken that can be made ahead of time

This dish can be frozen for up to a month in an airtight container or zip-top bag. To keep the texture, thaw and reheat in a saucepan over medium-low heat.

The best Indian Butter Chicken Recipe is made with a lot of butter (Makhan in Hindi), whereas chicken tikka masala is made with coriander, paprika, black and green cardamom, cinnamon, and turmeric in a spice blend called tikka masala. Butter chicken has a sweeter flavour, while chicken tikka masala has a spicier flavour.

Ingredients

For the chicken and marinade, follow these steps:

• 1 pound boneless, skinless chicken thighs, cut into cubes of about 1 inch
• 1/4 cup plain full-fat yoghurt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon paste (ginger, garlic)
• 1 teaspoon coriander powder
• 1 teaspoon Lal Mirch
• 1 teaspoon cumin powder
• salt to taste

To make the sauce, combine the following ingredients.

• 8–10 almonds, whole
• 8–10 cashews, whole
• 2 tbsp unsalted butter (distributed)
• 1 tablespoon paste (ginger, garlic)
• 1 tablespoon of sugar
• 1 can (15 oz.) chopped tomatoes
• 2 tbsp. coriander powder
• 1 1/2 tablespoons garam masala powder
• 1/2 teaspoon Kashmiri Lal Mirch, ground
• a half teaspoon of salt
• 1/4 cup heavy cream 1 cup water
• a half teaspoon of Kasuri methi

Method

• In a large mixing basin, combine the chicken and the remaining marinade ingredients. Massage the marinade into the chicken with your hands. Refrigerate for at least 1 hour, or up to overnight, covered in plastic wrap. 
• Before starting the rest of the recipe, soak the cashews and almonds in water for at least an hour (or up to overnight).
• Over medium-high heat, heat a skillet or grill pan. Using a teaspoon of oil, drizzle it into the pan.
• Remove the chicken from the marinade in stages and grill it on the pan for 3 to 5 minutes on each side, until cooked through (clear juice runs out of it when you cut into it). Avoid overcrowding the pan.
• Place the chicken in a separate dish once it's finished cooking. Cover and save for a later date.
• In a medium Dutch oven or skillet over medium-low heat, melt 1 1/2 teaspoons butter. Add the ginger garlic paste and sugar as soon as the butter has melted. 1–2 minutes of sautéing. 
• Cook, stirring occasionally, for 8 to 10 minutes over medium-high heat, until all of the excess liquid has evaporated. The sauce should be sloppy and paste-like in texture.
• Coriander, garam masala, Kashmiri Lal Mirch, and salt are added to the pan. Cook for 2 to 3 minutes over medium heat, stirring occasionally. Turn the heat off.
• Fill a blender or the bowl of a food processor halfway with the paste. Add the cashews and almonds that have been soaked. To make a smooth paste, combine all of the ingredients in a blender.
• Return the paste to the medium-high heat cooking pan. To make a smooth sauce, add the water to the paste and mix to combine.
• Add the grilled chicken and heavy cream to the sauce as it begins to boil. Stir everything together thoroughly. Cook for 5 minutes with the lid on the pan.
• Remove the pan from the heat and cover it. Add the remaining 1/2 tablespoon butter and the kasuri methi and stir to combine. Cover and set aside for 8 to 10 minutes to allow the kasuri methi flavour to infuse the butter chicken.
• With steamed basmati rice, roti, or naan, serve the butter. Leftovers can be kept refrigerated for up to five days if covered.
• This dish can be frozen for up to a month in an airtight container or zip-top bag. To keep the texture, thaw and reheat in a saucepan over medium-low heat.