Authentic Butter Chicken Recipe (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 lb. boneless chicken breast, cut into 1 ½ inch cubes
02 -
2 tablespoons tandoori masala powder
03 -
1 teaspoon ginger paste
04 -
1 teaspoon garlic paste
05 -
½ cup yogurt
06 -
1 tablespoon oil
→ Butter Chicken Sauce
07 -
2 tablespoons ghee (clarified butter)
08 -
1 large onion, thinly sliced
09 -
1 ½ teaspoon ginger paste
10 -
1 ½ teaspoon garlic paste
11 -
1 (14.5 ounce) can crushed tomatoes
12 -
1 teaspoon chili powder (adjust to taste)
13 -
1 1/2 teaspoon coriander powder
14 -
1 1/2 teaspoon cumin powder
15 -
1/2 cup heavy whipping cream
16 -
1/2 teaspoon garam masala
17 -
¼ teaspoon dried fenugreek leaves, crushed between fingers
# Instructions:
01 -
In a medium bowl, combine the tandoori masala, ginger paste, garlic paste, and yogurt. Whisk until smooth, adjusting seasonings to your preference. Add the chicken cubes and mix well to coat. Allow to marinate for at least 20 minutes, but ideally for 12-24 hours covered in the refrigerator for maximum flavor.
02 -
Heat the ghee in a dutch oven or heavy-bottomed pot over medium heat. Add the onions and sauté until they become translucent and start to sweat, about 5-7 minutes. Be careful not to let the onions brown. Add ginger and garlic paste and cook for 30 seconds, stirring continuously to prevent burning.
03 -
Add the crushed tomatoes along with the chili powder, coriander powder, and cumin powder. Continue to cook for 5 minutes. If the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook until slightly reduced and flavors meld together.
04 -
Remove from heat and carefully transfer the mixture to a blender. Blend until completely smooth, adding up to ¼ cup of water if needed to help it blend. You may need to blend in batches depending on your blender size. Always hold the lid down with a kitchen towel when blending hot mixtures to avoid accidents.
05 -
Heat the remaining tablespoon of oil in the same dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring occasionally to brown all sides evenly.
06 -
Pour the blended butter chicken sauce into the pot with the chicken and heat everything through. Once it starts to bubble, add the heavy cream and garam masala, stirring to combine. When the sauce returns to a simmer, add the crushed fenugreek leaves. Gently simmer for another 2-3 minutes to let the flavors meld together. Serve hot over basmati rice or with naan bread.
# Notes:
01 -
This recipe can be partially made ahead - prepare the sauce up to the blending step, then refrigerate for 24-48 hours or freeze for up to 3 months to develop even deeper flavors.
02 -
For an authentic restaurant taste, don't skip the fenugreek leaves (kasoori methi) which add that distinctive butter chicken flavor.
03 -
Adjust the chili powder to your preferred spice level - the tandoori masala already contains some heat.