Butter Chicken Recipe
Make Butter Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Marinade
Sauce
Optional Finishing
Method
Chicken Marinade
Combine and marinate
In a mixing bowl, whisk together the yogurt, ginger paste, garlic paste, lemon juice, kosher salt, turmeric, cumin, garam masala, red chili powder and 1 tablespoon vegetable oil until smooth. Add the chicken pieces and stir to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor.
Cook the Chicken
Sear or roast the chicken
Remove chicken from fridge and let sit at room temperature 15 minutes. Preheat a large skillet over medium-high heat with 1 tablespoon vegetable oil (or preheat broiler). Remove excess marinade by shaking off pieces (do not wipe off completely). Working in a single layer, sear the chicken pieces 2–3 minutes per side until lightly charred but not fully cooked through (they will finish in the sauce). Transfer seared pieces to a plate and set aside. If broiling, arrange pieces on a foil-lined tray and broil 4–6 minutes turning once until edges show char.
Sauce
Cook aromatics
Wipe the skillet if it has burnt bits, then reduce heat to medium. Add 3 tablespoons butter and 1 tablespoon oil. Once butter melts, add the finely chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.
Add ginger/garlic and spices
Add 1 tablespoon garlic paste and 1 tablespoon ginger paste to the onions and cook 1 minute until fragrant. Stir in ground coriander, ground cumin, paprika and 1 teaspoon garam masala and cook another 30–45 seconds to bloom the spices.
Add tomatoes
Stir in the tomato purée and tomato paste, scraping any browned bits from the bottom. Bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens and oil begins to separate at the edges, about 10–12 minutes.
Finish the sauce
Add 1/2 cup water or stock to adjust consistency and bring to a gentle simmer. Stir in 1/2 cup heavy cream, 1/2 teaspoon sugar (if using), and the reserved seared chicken with any juices. Simmer on low for 6–10 minutes until chicken is cooked through (internal temp 165°F / 74°C) and sauce is glossy. Taste and adjust salt (about 3/4 teaspoon added) and a teaspoon lemon juice.
Final touches
Stir in crushed fenugreek leaves (1 teaspoon) and 1 tablespoon additional butter if using, and simmer 1 minute. Remove from heat and let rest 3 minutes. Garnish with chopped cilantro before serving.