Saying “I love butter chicken” might feel like a generic statement, because, honestly, who doesn’t love butter chicken? Originating from the kitchens of Delhi, India, this dish is celebrated for its rich, creamy tomato-based sauce and tender, spiced chicken, which is charred to perfection. A staple in Indian restaurants worldwide, butter chicken is beloved for its comforting and indulgent flavours. Serve it with rice or naan for a dinner that’s even better than take-out. For video click here.
While there are many variations of butter chicken, this recipe is my personal favourite. It’s easy to follow and yields consistently delicious results. Butter chicken is one of the mildest curries in terms of heat, which is likely why it’s adored by both kids and adults alike.
Made with a minimal amount of spices, fresh tomatoes, butter, and cream, butter chicken is both rich and warming. But it’s the mild spice blend that really makes the dish special. The mix of Garam Masala, green cardamom powder, turmeric, Kashmiri chili powder, and kasuri methi (dry fenugreek leaves) is key to achieving the authentic flavour. There should be no overpowering heat from the chili powder or excessive sweetness from the cream and sugar. If you can’t find Kashmiri chili powder, you can substitute paprika. I’ve used cashew sauce instead of cream, but feel free to use cream if you prefer. The cashew tomato sauce is satisfyingly creamy and hearty, yet light enough to leave you feeling nourished rather than overly full.
For this recipe, I’ve used chicken breast to ensure the meat stays tender and cooks faster, but feel free to substitute with chicken thighs if you prefer. Traditionally, the chicken is cooked in a tandoor (clay oven), which imparts a smoky flavour that’s hard to beat. However, for convenience, you can also grill, pan-sear, bake, or even air-fry the chicken. I opted to cook it in a cast iron pan to replicate that gorgeous smoky flavour that the tandoor would give. Once partially cooked, the chicken is simmered in the sauce, allowing it to fully cook and become tender while soaking in the rich flavours of the sauce.
Perfectly paired with rice or naan, this simple butter chicken is sure to become your go-to weeknight dinner or make-ahead meal.
A quick and easy version of the popular Butter Chicken, cooked in a creamy tomato cashew sauce.
Ingredients
- 750 g boneless chicken breast, bite size pieces
- 1 1/2 tsp Kashmiri chili powder
- Salt to taste
- 3 tsp lemon juice
- 1(+) tsp ginger garlic paste
- 1 tbsp oil
- 1/3 cup raw cashews
- 1 1 /2 cup tomato puree (made from 6-8 tomatoes (strain )
- 1/2 tsp garam masala
- 1 tbsp kasuri methi
- 1/4 tsp turmeric powder
- 3/4 tsp Kashmiri chili powder
- Salt taste
- 1 tbsp ketchup
- 1/4 tsp green cardamom powder
- 1tbsp oil+ 1 tbsp butter
Instructions
- Soak cashews in 1/2 cup boiling water for 30 minutes alternately you can boil them for 10 minutes.
- Make cashew sauce by using only 1/4 cup water, add more water if needed.
- Marinate chicken with salt, kashmiri chili powder, ginger garlic paste, and lemon juice. Set aside for 30 minutes or overnight.
- Add 1 tbsp oil in a wide pan. When it's hot add marinated chicken pieces in single layer. Cook on high heat. After 3 minutes, turnover cook for 3 minutes.
- Remove in a bowl.
- In the same pan add one tbsp oil and 1 tbsp butter.
- Add turmeric powder, tomato puree and Kashmiri chili powder, garam masala , kasuri Methi, salt and ketchup.
- Cook till tomato rawness is gone.
- Add chicken and 1 cup water. Bring it to boil and cook chicken until tender
- Add cashew sauce. The above amount make 7 tbsp.
- Cook for another 5 minutes.
- Serve with rice or naan.
Notes
If the tomatoes are sour you can add 2 tsp sugar.
Bringing this butter chicken to Angie’s Linky party @ Fiesta Friday.
angiesrecipes
That looks fantastic! I love butter chicken simply for its sauce which is GOLD and I can just drink it :-))
Tandy (Lavender and Lime)
I love butter chicken and this version sounds delicious.
Pattie
Butter chicken is one of my favorite things. I generally make it in the slow cooker, so it takes most of the day. I like your much shorter recipe. I definitely will be trying this. I have everything including the cashews that I just bought, so I’m in good shape.
Marcela
What a great sauce!….I will drink it like a juice!….I love everything with kasuhri methi!!…..I will write you an email with details of the meditations I do….I’ve been very busy, but I will send the information to you on Thiursday!………Abrazotes, Marcela