Creamy and Spicy Butter Chicken Delight
Bring the comfort of butter chicken to your kitchen with a silky, creamy tomato sauce, restaurant-style char, and balanced heat. This version fixes common pitfalls (no blending chicken!) and adds signature touches like kasuri methi for that unmistakable aroma.
Clear steps, smart substitutions, and storage notes make it weeknight-friendly without losing authenticity.
What Makes This Butter Chicken Stand Out
Two things: a well-layered marinade and a sauce that’s blended without the chicken for an ultra-velvety finish. Finishing with kasuri methi (crushed fenugreek leaves), a little garam masala, and a final pat of butter gives that glossy, restaurant-style depth.
Master the Art of Indian Cuisine – Find Top Recipe Books Now!
A quick broil/sear for a tandoori-style char adds smoky edges that make the dish sing.
Ingredients
For the Two-Stage Marinade
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 Tbsp lemon juice
- ½–1 tsp Kashmiri chili powder (or mild paprika for less heat)
- 1 tsp kosher salt
Add for Stage 2:
- ¾ cup plain full-fat yogurt
- 1 Tbsp grated fresh ginger
- 1 Tbsp grated garlic
- 1½ tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground coriander
For the Silky Tomato-Butter Sauce
- 2 Tbsp unsalted butter (plus 1–2 Tbsp to finish)
- 1 Tbsp neutral oil
- 1 large onion, thinly sliced
- 3 cloves garlic, sliced
- 1 Tbsp grated fresh ginger
- 1½ cups passata or finely crushed tomatoes
- 2 tsp tomato paste
- 1 tsp sugar (to balance acidity)
- ½–1 tsp Kashmiri chili powder (or to taste)
- 1 tsp garam masala
- ½ cup heavy cream (or ⅓ cup cream + 3 Tbsp milk for lighter)
- 1–1½ tsp kasuri methi (crushed in your palm)
- Salt to taste
To Finish & Serve
- Cooked basmati rice or warm naan
- Fresh cilantro, chopped
- Lemon wedges
- Optional: raita and quick-pickled red onion
Step-by-Step Directions
1) Build Flavor in Two Marinade Layers
In a bowl, toss chicken with lemon juice, chili powder, and salt. Rest 20 minutes (this quick “pre-cure” seasons the meat). Add yogurt, ginger, garlic, garam masala, cumin, and coriander; coat well. Cover and refrigerate 4–6 hours, ideally overnight for deeper flavor.
Why it matters: The first layer seasons and starts tenderizing; the yogurt-spice layer penetrates and keeps the chicken juicy.
2) Get the Char (No Tandoor Needed)
Set an oven rack near the top and preheat the broiler to high (or heat a cast-iron skillet over high). Arrange marinated chicken on a wire rack set over a foil-lined sheet (or sear in batches in the skillet with a film of oil).
Broil or sear until lightly charred at the edges and just cooked through, 6–10 minutes depending on size. Set aside; capture any juices.
SEO tip: That gentle tandoori-style char adds smoky complexity that defines great butter chicken.
3) Build and Blend a Silky Sauce (Without the Chicken)
In a wide pan, melt butter with oil over medium heat. Add onion and a pinch of salt; cook 6–8 minutes until soft and lightly golden. Stir in garlic and ginger; cook 1 minute until fragrant.
Add passata, tomato paste, sugar, chili powder, and garam masala. Simmer 8–10 minutes, stirring, until reduced and glossy.
Transfer the sauce to a blender (or use an immersion blender) and blend until perfectly smooth. Return the blended sauce to the pan.
Key correction: We blend only the sauce for a luxurious texture, never the chicken.
4) Finish Creamy & Aromatic
Whisk in the cream and any reserved chicken juices. Simmer on low 2–3 minutes to marry flavors. Fold in the cooked chicken and simmer gently 3–5 minutes until the chicken is fully hot and tender.
Crush kasuri methi between your fingers and stir it in with 1–2 Tbsp cold butter for a glossy finish. Taste and adjust salt and heat.
Food safety: Ensure chicken reaches 165°F (74°C) in the thickest piece.
Adjust the Heat & Make It Yours
- Milder: Use mild paprika instead of Kashmiri chili; add a splash more cream.
- Hotter: Add a pinch of cayenne or green chilies to the sauce.
- Smokier: A tiny dash of liquid smoke or smoked paprika can mimic tandoor notes (use sparingly).
Diet-Friendly Swaps
- Dairy-Light: Replace half the cream with evaporated milk or whole milk, simmer gently.
- Dairy-Free: Use coconut cream and finish with a knob of coconut oil or vegan butter.
- Vegetarian: Swap chicken for paneer or firm tofu; keep the same marinade and char/sear before saucing.
Serving Ideas & Pairings
This dish loves steamed basmati rice, naan brushed with butter, or jeera (cumin) rice. For cool contrast, add cucumber raita. A crisp salad with lemony dressing or quick-pickled red onions cuts the richness.
For drinks, try a lightly chilled rosé, a malty lager, or mango lassi.
Pro plating tip: Spoon extra creamy tomato sauce into the bowl first, mound rice, and ladle chicken over. Finish with cilantro and a squeeze of lemon.
Storage, Freezing & Reheating
- Fridge: 3–4 days in an airtight container.
- Freezer: Up to 3 months. Cool completely, portion, and freeze.
- Reheat: Warm gently on low with a splash of water or cream, stirring to restore the sauce’s silky texture.
Nutrition Per Serving
About 520–620 calories; 30–35 g fat; 28–32 g protein; 30–35 g carbs (varies with cream and serving size). Lighten by using less butter, a 50/50 cream–milk mix, and serving with extra vegetables.
Troubleshooting & Chef Notes
- Too acidic? Simmer 2–3 minutes longer and add a teaspoon of butter or a pinch of sugar.
- Too thick? Loosen with a few tablespoons of hot water or warm milk/cream.
- Not silky enough? Blend the sauce longer or strain once before finishing.
- Flat flavor? A late pinch of garam masala and fresh kasuri methi perks it up.
A Cozy Bowl, Any Night
The magic of butter chicken is balance: gentle heat, plush richness, and that whisper of kasuri methi at the end.
With the right char, a sauce you blend smooth (without the chicken), and a buttery finish, you’ll have the same spoon-coating luxury you crave from your favorite restaurant—made simply at home.
Enjoy Watching This Video with a Similar Recipe
Source: Get Curried
Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest!
Other Recipes You’ll Love 😍