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Close-up of butter chicken showing glossy makhani sauce and tender seared chicken pieces — butter chicken recipe card
Abdul Rehman

Butter Chicken (Restaurant-Style at Home)

Tender seared chicken thighs in a rich makhani sauce made from slow-cooked tomatoes, Kashmiri red chili, butter, and cream. This butter chicken recipe uses kasuri methi for genuine restaurant depth, with techniques achievable in a standard home kitchen.
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Prep Time 20 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 25 minutes
Course: Main Course
Cuisine: Indian
Calories: 425
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 750 g boneless chicken thighs (1.65 lb), cut into 5cm pieces ​
  • 3/4 cup full-fat plain yogurt (180g) ​
  • 2 tbsp lemon juice, freshly squeezed ​
  • 1.5 tsp Kashmiri red chili powder ​
  • 1 tsp garam masala ​
  • 1 tsp ground cumin ​
  • 1 tsp ground coriander ​
  • 1 tsp fine salt ​
  • 1 tbsp neutral oil ​
For the Makhani Sauce
  • 2 tbsp unsalted butter, plus 1 extra tbsp to finish ​
  • 1 tbsp neutral oil ​
  • 1 large onion (about 200g / 7 oz), finely diced ​
  • 6 ​ garlic cloves, minced ​
  • 1-inch ​ piece fresh ginger, grated ​
  • 2 tsp Kashmiri red chili powder ​
  • 1.5 tsp garam masala ​
  • 1 tsp ground coriander ​
  • 1 tsp ground cumin ​
  • 1/2 tsp ground turmeric ​
  • 400 g canned crushed tomatoes (14 oz) ​
  • 1 tbsp tomato paste ​
  • 1 tsp fine salt, plus more to taste ​
  • 1/2 cup heavy cream (120ml) ​
  • 1 tbsp kasuri methi (dried fenugreek leaves), crushed ​
  • 1 tsp sugar ​

Method
 

  1. Combine yogurt, lemon juice, Kashmiri red chili powder, garam masala, cumin, coriander, salt, and oil in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Heat a cast iron or heavy skillet over high heat with a thin film of oil. Sear chicken in a single layer, 4 to 5 minutes per side, until charred in spots and the internal temperature reaches 74°C (165°F). Work in batches. Set aside with resting juices.
  3. Melt 2 tbsp butter with 1 tbsp oil in a wide saucepan over medium heat. Cook diced onion for 12 to 15 minutes until golden. Add garlic and ginger; cook 2 minutes.
  4. Add all ground spices. Stir constantly for 60 to 90 seconds until the mixture darkens and smells fragrant.
  5. Add crushed tomatoes and tomato paste. Simmer uncovered 15 to 18 minutes, stirring occasionally, until the sauce darkens and oil separates visibly at the edges.
  6. Blend until smooth with an immersion blender (or countertop blender, cooled slightly). Return to low heat.
  7. Stir in heavy cream, remaining 1 tbsp butter, and sugar. Simmer 5 minutes on low. Crush kasuri methi between palms and add. Taste for salt.
  8. Add seared chicken and resting juices. Simmer 5 minutes on low. Serve hot.