Butter Chicken
Main Course · Indian
Creamy Indian butter chicken with tender marinated chicken in a rich tomato-cashew sauce.
Added Aug 17, 2026
PrepPrep time
25 min
CookCook time
60 min
ServingsServings
4 servings
Ingredients
1× yields 4 servings
For the chicken
300 g boneless chicken breast
1 tbsp ginger-garlic paste
1 tbsp red chili powder
to taste salt
as needed oil, for frying
For the sauce
500 g tomatoes, roughly chopped
100 g onions, roughly chopped
1 tbsp garlic paste
50 g cashews
1 tsp kasoori methi, dried fenugreek leaves
1/2 tsp garam masala
4 tbsp sugar
2 tbsp Kashmiri red chili powder
5 tbsp butter
3 tbsp heavy cream
1 1/2 tbsp white vinegar
to taste salt
Notes
For the smoothest sauce, strain it after blending. Serve with rice or naan.
Preparation
1
Marinate the chicken with , , and . Let it rest for 15–20 minutes.
2
Heat in a pan or skillet and brown the marinated chicken. Transfer it to a bowl and set aside.
3
In the same pan, sauté with a little of and part of until softened, then add and .
4
Add a splash of water, , , , , , and . Mix well and cook over low heat for 15–20 minutes.
5
Blend the mixture until completely smooth.
6
Strain the sauce and return it to the same pan.
7
Add the remaining , , the cooked chicken, and . Simmer over low heat for 5–7 minutes.
8
Finish with a little and on top, then serve hot.
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