Tender, spiced chicken in a silky, buttery tomato and cashew gravy, this Butter Chicken is rich, creamy and comforting. The chicken is marinated in yogurt, lemon and warming spices, stir fried, then simmered in a smooth sauce made with blended tomatoes, onion and cashews and finished with cream and kasuri methi.
It’s a restaurant-style favourite that’s easy to make at home, perfect with warm naan, roti or fluffy basmati rice. For the best results, marinate the chicken overnight!
Butter Chicken
Tender marinated chicken simmered in a smooth, creamy tomato and cashew gravy with warming spices, cream and kasuri methi.
For the Chicken Marinade
- 500 g boneless chicken, cut into bite-size pieces
- ⅓ cup Greek yogurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon coriander powder
- ½ teaspoon paprika
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric
- ⅓ teaspoon salt
To Stir Fry
- 1 tablespoon oil
For the Tomato Cashew Paste
- 6 medium tomatoes
- 1 small onion, finely sliced
- 10–12 cashews
For the Butter Chicken Gravy
- 3 tablespoons oil
- 3 green cardamoms
- ½ inch cinnamon stick
- 2–3 cloves
- 1 tablespoon ginger garlic paste
- 1½ teaspoons garam masala
- 1½ teaspoons coriander powder
- 1 teaspoon paprika
- 1 teaspoon red chilli powder or Kashmiri chilli powder
- 1 teaspoon cumin powder
- ½ teaspoon salt, or to taste
- 1 tablespoon kasuri methi
- ¼ cup cream
To Garnish
- Fresh coriander, chopped
Method
- Marinate the Chicken: In a large bowl, mix the Greek yogurt, ginger garlic paste, olive oil, lemon juice, garam masala, kasuri methi, coriander powder, paprika, cumin powder, turmeric and salt. Add the chicken and mix until well coated. Cover and refrigerate for at least 1 hour, or ideally overnight for the best results.
- Make the Tomato Cashew Paste: Sauté the finely sliced onion with the cashews until soft and lightly golden. Blend with the tomatoes into a smooth paste and set aside.
- Temper the Whole Spices: Heat 3 tablespoons of oil in a pan and add the green cardamoms, cinnamon stick and cloves. Let them sizzle for a few minutes until fragrant.
- Add the Ginger Garlic: Stir in the ginger garlic paste and lower the heat.
- Add the Ground Spices: Add the garam masala, paprika, red or Kashmiri chilli powder, coriander powder and cumin powder. Cook for a few minutes, stirring so the spices don’t burn.
- Simmer the Gravy: Stir in the tomato cashew paste and let it simmer on low heat until the gravy thickens and the oil separates.
- Cook the Chicken: While the gravy is cooking, heat 1 tablespoon of oil in a separate pan and stir fry the marinated chicken until cooked through.
- Bring It Together: Add the cooked chicken to the thick gravy along with the salt and kasuri methi. Mix well.
- Finish with Cream: Lastly, stir in the cream and let it warm through. Garnish with fresh chopped coriander and serve.
Tips and Variations
- Marinating overnight gives the most tender, flavourful chicken.
- Kashmiri chilli powder adds a beautiful rich colour without too much heat.
- Crush the kasuri methi between your palms before adding to release its flavour.
- Chicken thighs work well too and stay extra juicy.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob, adding a splash of water if the gravy has thickened.
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