A popular chicken dish from Delhi. Tender boneless pieces simmered in a creamy tomato sauce infused with butter and ginger.

In a large bowl, combine the boneless chicken thighs, yogurt, ginger paste, garlic paste, garam masala, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

In a large skillet or pan, melt 25 grams of butter over medium heat. Add the marinated chicken pieces (discard excess marinade) and cook for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Cook the Chicken

In the same skillet, add the remaining 25 grams of butter. Once melted, add the finely chopped onion and sauté until golden brown (about 5 minutes). Then, add the tomato puree and cook for 10 minutes until the sauce thickens.

Make the Sauce

Stir in the heavy cream and kasuri methi, and season with salt to taste. Allow the sauce to simmer for an additional 5 minutes.

Finish the Sauce

Add the cooked chicken back into the sauce and stir well to coat the chicken in the creamy tomato sauce. Cook for another 5 minutes on low heat.

Combine Chicken and Sauce

Garnish with chopped cilantro and serve hot with naan or rice.

Garnish and Serve

Boneless chicken thighs

Yogurt

butter chicken

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!