Butter Chicken — ZMSFoodies

Recipes / Butter Chicken

Ingredients

Measurements

Chicken Marinade

1 kg Boneless Chicken

150 g Plain Yogurt

25 g Ginger-Garlic Paste

15 g Lemon Juice

10 g Kashmiri chilli powder

5 g Garam Masala

5 g Cumin Powder

5 g Coriander Powder

2 g Turmeric

5 g Salt

15 g Cooking Oil

Butter Chicken Gravy | Molho

60 g Butter

30 g Cooking Oil

500 g Tomato

100 g Tomato Paste

100 g Cashew Powder

20 g Ginger-Garlic Paste

10 g Kashmiri chilli powder

5 g Coriander Powder

3 g Cumin Powder

2 g Turmeric

5 g Garam Masala

2 g Kasuri methi

200 ml Cream

15 g Sugar

5 g Salt

Prep: to taste / a gosto

175 ml Water

Instructions

Whole Spices

1 small cinnamon stick
3 green cardamom pods
3 cloves
1 bay leaf

Finishing

20–30 g butter
50–100 ml cream
Fresh coriander
1–2 green chillies, optional
Crushed kasuri methi

Marinate the chicken

Cut the chicken into medium-sized pieces. Mix the yogurt, ginger-garlic paste, lemon juice, Kashmiri chilli, garam masala, cumin, coriander, turmeric, salt and oil. Add the chicken and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.

Char the chicken

Heat a grill, tawa or heavy frying pan until very hot. Cook the marinated chicken in batches until browned and lightly charred on the outside. The chicken does not need to be completely cooked at this stage.

Prepare the tomato base

Heat 30 g butter and the oil in a heavy saucepan. Add the cinnamon, cardamom, cloves and bay leaf. Fry briefly until fragrant. Add the ginger-garlic paste and cook for about 1 minute.

Add the tomatoes, tomato purée, Kashmiri chilli, coriander, cumin and turmeric. Cook over medium heat for 15–20 minutes, stirring regularly, until the tomatoes become soft, thick and glossy and the oil begins to separate.

Add the cashews

Add the cashews and 150–200 ml water. Simmer for another 10–12 minutes, until the cashews are soft. Remove the whole spices and blend the sauce until completely smooth. For an extra-silky restaurant-style sauce, strain it through a fine sieve.

Cook the chicken in the gravy

Return the smooth gravy to the pan. Add the charred chicken, remaining butter, garam masala, crushed kasuri methi, sugar and salt. Simmer gently for 8–12 minutes, allowing the chicken to finish cooking and absorb the flavours.

Finish with cream

Reduce the heat and gently stir in the cream. Do not boil vigorously after adding the cream. Finish with the remaining butter, crushed kasuri methi and fresh coriander.

🍽️ Serving

Serve hot with basmati rice, naan, roti or paratha. Garnish with fresh coriander and a light swirl of cream.

👨‍👩‍👧‍👦 Serving Guide

1 kg boneless chicken serves approximately 6–8 people, depending on the side dishes.

Recipe note:

For a richer, more traditional restaurant-style result, use chicken thighs rather than breast meat; they remain more tender during the final simmer.

Tips & Notes

Use chicken thighs

Boneless chicken thighs stay juicier and more tender than breast meat, especially after simmering in the gravy.

Marinate overnight

For deeper flavour and more tender chicken, marinate for 8–12 hours whenever possible. PT: Para um sabor mais intenso e um frango mais tenro, deixe marinar durante 8–12 horas sempre que possível.

Don't skip the charring

Lightly charring the marinated chicken adds the smoky flavour that makes Butter Chicken especially delicious.

Blend the gravy well

Blend the tomato and cashew mixture until completely smooth. Straining it gives you an exceptionally silky restaurant-style gravy.

Add cream gently

Keep the heat low after adding the cream and avoid vigorous boiling to maintain a smooth, creamy sauce.

Balance the flavour

Butter Chicken should have a balance of tomato tanginess, gentle sweetness, buttery richness and aromatic spices. Adjust the sugar, salt and cream gradually.

Notes

The 4–12 hour marination is not included in the active preparation time.
For the best texture, use boneless chicken thighs.
Kashmiri chilli powder provides a beautiful red colour with moderate heat; adjust according to your preference.
Kasuri methi (dried fenugreek leaves) is an important finishing ingredient and gives Butter Chicken its characteristic aroma.
The recipe makes approximately 6–8 servings when served with rice, naan or other accompaniments.
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently and add a splash of water or cream if the gravy becomes too thick.

FAQ

How many people does this Butter Chicken recipe serve?

This recipe uses 1 kg of boneless chicken and serves approximately 6–8 people, depending on the accompanying dishes.

Can I prepare Butter Chicken ahead of time?

Yes. Butter Chicken can be prepared ahead of time. The flavours often become even more developed after resting. Reheat gently over low heat and add a little water or cream if the gravy becomes too thick.

How long does Butter Chicken last in the refrigerator?

Store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Can I freeze Butter Chicken?

Yes. Allow it to cool completely, then freeze in an airtight container for up to 2–3 months. Thaw in the refrigerator overnight and reheat gently.

What can I serve with Butter Chicken?

It pairs especially well with basmati rice, naan, roti or paratha, along with raita or a fresh salad.

Questions & Answers

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