Indian · Free recipe
Butter Chicken
Tender chicken simmered in a silky, mildly spiced tomato and butter sauce enriched with cream. This is the crowd-pleasing restaurant classic that tastes far harder to make than it is.
Step 1
In a large bowl, combine the chicken, yogurt, lemon juice, 1 tablespoon of the ginger-garlic paste, 1 teaspoon garam masala, the turmeric, the chili powder, and 1 teaspoon salt. Stir until every piece is coated. Cover and let sit at room temperature for 20 minutes while you prep everything else.
Step 2
Set a 12-inch nonstick or heavy skillet over medium-high heat (about 400F if using an electric pan). Add 1 tablespoon butter and let it melt and foam, about 30 seconds.
Step 3
Add the marinated chicken in a single layer. Do not crowd; cook in two batches if needed. Sear without stirring for 3 minutes until the underside is browned, then flip and cook 2 more minutes. The chicken will not be fully cooked inside yet; that is fine. Remove to a clean plate.
Step 4
Lower the heat to medium. Add the remaining 3 tablespoons butter to the same pan. When melted, add the chopped onion and a pinch of salt. Cook, stirring every minute, for 7 to 8 minutes until the onion is soft and light golden, not brown.
Step 5
Add the remaining 1 tablespoon ginger-garlic paste and cook, stirring constantly, for 1 minute until it smells fragrant and no longer raw.
Step 6
Pour in the crushed tomatoes and add the sugar. Stir well, scraping up any browned bits from the bottom of the pan.
Step 7
Bring the sauce to a gentle bubble, then reduce heat to low and simmer, stirring occasionally, for 12 minutes. The sauce is ready when it thickens, darkens slightly, and you see droplets of butter separating at the edges.
Step 8
For a smooth restaurant texture, carefully transfer the sauce to a blender, let it cool 2 minutes, and blend until smooth. Hold the lid down with a folded towel and start on low speed to avoid splatter. Return the sauce to the pan. (You can skip this for a rustic sauce.)
Step 9
Return the chicken and any collected juices to the pan. Stir to coat, cover, and simmer on low for 8 to 10 minutes until the chicken is cooked through. Cut into the largest piece to check; the meat should be opaque white with no pink and register 165F.
Step 10
Stir in the heavy cream and the remaining 1 teaspoon garam masala. If using fenugreek leaves, crush them between your palms and sprinkle in. Simmer gently for 2 minutes; do not let it boil hard or the cream may curdle.
Step 11
Taste and add salt as needed. The flavor should be rich, slightly sweet, and mildly tangy.
Step 12
Turn off the heat and let it rest 5 minutes to thicken. Serve hot with rice or naan.
Tips from the test kitchen
- Chicken thighs stay juicy; if you use breast, reduce the final simmer to 6 minutes so it does not dry out.
- A swirl of cream on top before serving makes it look like the restaurant version.
