Punjabi

Butter Chicken

By The Indian Hub Kitchen Brampton, Ontario

Rich and creamy tomato-based curry with tender tandoori-style chicken, finished with butter and cream.

Food Story

A beloved Punjabi classic born in a Delhi dhaba, butter chicken is now a global favourite at every Indian celebration.

Prep

20 min

Cook

35 min

Serves

Ingredients

1
Cut 800g boneless chicken thighs into bite-sized pieces and pat dry. In a large bowl, combine 1 cup plain yogurt, 2 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp red chili powder, 1 tsp turmeric, and 1 tsp salt. Add the chicken, toss to coat evenly, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
2
Heat 2 tbsp oil in a heavy-bottomed pan or kadhai over medium-high heat. Add the marinated chicken in a single layer and sear for 3-4 minutes per side until lightly charred on the edges but not fully cooked through. Remove the chicken and set aside on a plate, leaving the drippings in the pan.
3
Lower the heat to medium and add 4 tbsp butter to the same pan. Once melted, add 4 large pureed tomatoes. Stir well and simmer for 10 minutes, scraping up any browned bits, until the puree thickens and you see oil beginning to separate at the edges.
4
Stir in the remaining 1 tsp garam masala, 1 tsp crushed kasuri methi (dried fenugreek leaves), and salt to taste. Cook for 2 more minutes so the spices bloom in the oil.
5
Pour in 1/2 cup heavy cream and stir until the gravy turns a silky orange. Return the chicken (and any juices) to the pan, cover, and simmer gently for 10 minutes until the chicken is fully cooked and the sauce coats it thickly.
6
Taste and adjust salt or chili. Garnish with a swirl of cream and fresh coriander. Serve hot with butter naan, tandoori roti, or steamed basmati rice.