Butter Chicken

Tender, lightly charred yogurt-marinated chicken in a smooth, mildly spiced tomato and butter sauce. A crowd-pleaser with rice or warm flatbread.

IndianFood
1 hr 20 minPrep
35 minCook
1 hr 55 minTotal
MediumDifficulty
Servings

Ingredients

  • Marinated chicken
  • Sauce

Method

  1. Mix the chicken with all the marinade ingredients and refrigerate for at least 1 hour, or overnight.
  2. Sear the chicken in a very hot pan or under the grill in batches for 6–8 minutes, until lightly charred in places. It doesn't need to be cooked through yet.
  3. In a pot, melt half the butter with the oil and cook the onion for 8 minutes until golden. Add the garlic and ginger for 1 minute, then the spices for 30 seconds.
  4. Add the tomatoes and simmer for 10 minutes. Blend the sauce until smooth, taking care with the hot liquid, and return it to the pot.
  5. Add the chicken and simmer for 8–10 minutes until cooked through.
  6. Stir in the cream, the remaining butter, the fenugreek and sugar. Season with salt and serve.

Tap an ingredient or step to tick it off as you cook.

Tips

  • Kashmiri chili gives a deep red color without much heat.
  • The dried fenugreek leaves give the sauce its distinctive aroma, so don't skip them if you can find them.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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