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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Butter Chicken Recipe

Butter Chicken Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Butter Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1.5-inch pieces; 0.5 cups plain yogurt (full-fat preferred); 1 tbs ginger paste; 1 tbs garlic paste; 1 tbs lemon juice; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 1 tsp garam masala; 1 tsp kosher salt; 0.5 tsp red chili powder (or paprika for milder); 3 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 1 cup yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbs ginger, grated; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp kashmiri chili powder or sweet paprika; 2 tbs tomato paste; 14 oz crushed tomatoes (canned); 0.5 cups water or low-sodium chicken stock; 0.5 cups heavy cream; 1 tsp fenugreek leaves (dried kasuri methi), crushed; 0.5 tsp sugar; 0.75 tsp salt; 2 tbs fresh cilantro, chopped (for garnish); 2 to taste lemon wedges (optional, for serving); 1 tbs neutral oil or ghee for searing; 1 tbs additional butter (for richer finish)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h

Serves4

Tender piece of chicken cooked with rich tomato cream sauce.

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs, cut into 1.5-inch pieces

1/2 cups plain yogurt (full-fat preferred)

1 tbs ginger paste

1 tbs garlic paste

1 tbs ReaLemon lemon juice

1/2 tsp Ground turmeric

1/2 tsp Ground cumin

1 tsp Garam masala

1 tsp kosher salt

1/2 tsp red chili powder (or paprika for milder)

Sauce & Finish

3 tbs Unsalted butter

1 tbs neutral oil (vegetable or canola)

1 cup yellow onion, finely chopped

3 cloves Garlic, minced

1 tbs Ginger, grated

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp kashmiri chili powder or sweet paprika

2 tbs tomato paste

14 oz crushed tomatoes (canned)

1/2 cups water or low-sodium chicken stock

1/2 cups Heavy cream

1 tsp fenugreek leaves (dried kasuri methi), crushed

1/2 tsp sugar

3/4 tsp Celtic sea salt

2 tbs fresh cilantro, chopped (for garnish)

2 to taste lemon wedges (optional, for serving)

Optional for browning / serving

1 tbs neutral oil or ghee for searing

1 tbs additional butter (for richer finish)

Method

Marinade

In a bowl combine yogurt, ginger paste, garlic paste, lemon juice, turmeric, ground cumin, garam masala, kosher salt, and red chili powder. Stir until smooth.

Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor and tenderness.

Cook Chicken

Remove the marinated chicken from the refrigerator 20 minutes before cooking to come closer to room temperature.

Heat a large heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon neutral oil (or ghee) and 1 tablespoon butter. When hot, add the chicken in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned but not fully cooked through. The goal is color and sealing in juices. Transfer seared pieces to a plate and set aside.

Sauce

Reduce heat to medium. In the same pan add remaining 2 tablespoons butter and 1 tablespoon oil if the pan is dry. Add the finely chopped onion and sauté, stirring occasionally, until soft and golden, about 6–8 minutes.

Add minced garlic and grated ginger; sauté 30–60 seconds until fragrant but not browned.

Stir in ground coriander, ground cumin, and kashmiri chili or paprika. Cook 30 seconds to bloom the spices.

Add tomato paste and cook, stirring, 1–2 minutes until it darkens slightly and begins to caramelize — this removes raw tomato taste.

Pour in crushed tomatoes and 1/2 cup water or stock, stir to combine. Bring to a gentle simmer, scraping up browned bits from the pan. Simmer uncovered 8–10 minutes to thicken slightly and concentrate flavors.

Taste and add sugar and 3/4 teaspoon salt (adjust to taste). If sauce is too acidic, add an additional pinch of sugar.

Using an immersion blender, carefully purée the sauce in the pan until smooth and silky. Alternatively, transfer sauce in batches to a blender and purée, then return to the pan. Be cautious with hot liquids.

Finish & Combine

Stir in the heavy cream and crushed fenugreek leaves (kasuri methi). Bring sauce to a gentle simmer over low heat, do not boil aggressively once cream is added.

Return the seared chicken and any accumulated juices to the pan. Submerge pieces in the sauce, cover partially, and simmer gently 8–10 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened to a coating consistency.

If desired, swirl in 1 tablespoon additional butter for a glossy finish. Adjust salt and chili to taste. If sauce is too thick, add 1–2 tablespoons water or stock to reach desired consistency.

Garnish with chopped cilantro and serve with lemon wedges on the side.

Serve

Serve the butter chicken hot with steamed basmati rice, naan or roti. Spoon extra sauce over the rice and offer lemon wedges and extra cilantro.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if needed.