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Butter Chicken

Experience the rich flavors of homemade Butter Chicken with a buttery, creamy sauce that evokes warmth and memories. Customize it to your taste and enjoy a comforting classic that serves as the perfect meal for any occasion.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian, North Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marination
  • 800 g boneless, skinless chicken thighs or breasts Thighs are preferred for tenderness.
  • 150 g plain yogurt Use full-fat for creaminess.
  • 2 tbsp lemon juice
  • 2 tsp garam masala High-quality brands work wonders.
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 to 1/2 tsp chili powder Adjust based on your spice tolerance.
  • 1 tsp turmeric
  • 1 tsp salt To taste.
For the Sauce
  • 200 g canned tomatoes or passata San Marzano tomatoes are recommended.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 50 g butter Room temperature for easy melting.
  • 100 ml double cream or 3/4 cup cashew cream Use cashew cream for dairy-free option.
  • 1 tsp kasuri methi, crushed Definitely don’t skip this!
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a bowl, mix together yogurt, lemon juice, 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp paprika, and a pinch of salt.
  2. Add the chicken, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
Cooking
  1. In a skillet, heat 1 tbsp of oil over medium heat. Add the chopped onion and sauté until translucent and beginning to brown, about 7 minutes.
  2. Add the minced garlic and grated ginger, cooking for an additional minute.
  3. Stir in the remaining spices and toast for about 30 seconds to release flavors.
  4. Transfer the sautéed aromatics to the slow cooker. Add the canned tomatoes, marinated chicken (and any leftover marinade), 1 tsp salt, and 1 tsp garam masala. Give it a gentle stir.
  5. Cover and set your slow cooker on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is tender and shreds easily.
  6. Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the butter and cream over LOW heat until fully melted.
  7. Allow the sauce to simmer uncovered for about 10 to 15 minutes. Crush in the kasuri methi to elevate the aroma and flavor, adjusting salt and lemon to taste.
Serving
  1. Garnish with cilantro and a drizzle of melted butter. Serve it over fluffy basmati rice or with warm naan bread.

Notes

Marinate chicken for the best flavor and refrigerate leftovers in an airtight container for up to 3 days. The dish can be frozen for 2-3 months. Check chicken’s doneness to avoid overcooking.