Butterchicken Recipe
Make Butterchicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Sauce
Optional for serving
Method
Marinade
Prepare and marinate chicken
In a large bowl combine yogurt, ginger paste, garlic paste, lemon juice, garam masala, ground cumin, ground coriander, red chili powder (or paprika), kosher salt and 1 tablespoon vegetable oil. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.
Cook chicken
Remove the marinated chicken from the refrigerator about 20 minutes before cooking to come closer to room temperature. Preheat a large skillet or nonstick pan over medium-high heat. Add 1 tablespoon vegetable oil and sear chicken pieces in batches (do not overcrowd) 2–3 minutes per side until browned but not fully cooked through. Transfer seared chicken to a plate; some pink center is fine because it will finish cooking in the sauce.
Sauce
In the same large skillet reduce heat to medium and add 3 tablespoons butter plus 1 tablespoon vegetable oil. When butter has melted, add the finely chopped onion and cook, stirring occasionally, until soft and light golden, about 6–8 minutes.
Add 1 tablespoon ginger paste and 1 tablespoon garlic paste to the onions and cook 1 minute until fragrant.
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and remove raw tomato flavor.
Add the crushed tomatoes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika and 1 teaspoon kosher salt. Stir to combine and bring the mixture to a gentle simmer.
Pour in 1 cup water or low-sodium chicken stock, reduce heat to low, and simmer uncovered 10–12 minutes to meld flavors and slightly reduce the sauce. If the sauce becomes too thick, add a splash of water.
Use an immersion blender to gently puree the sauce until smooth and silky. (Alternatively transfer to a blender in batches, then return to the skillet.) Be careful with hot liquids.
Return the seared chicken and any accumulated juices to the skillet. Stir to coat pieces in the sauce, then simmer gently on low for 8–10 minutes until chicken is cooked through (internal temp 165°F/74°C) and the sauce has thickened slightly.
Stir in 1 teaspoon crushed fenugreek leaves (kasuri methi) and 1 teaspoon brown sugar or honey. Taste and adjust salt or sugar as needed.
Turn off heat and stir in 3 tablespoons heavy cream and a final 1 tablespoon butter, if desired, for extra richness. Swirl until the sauce is smooth and glossy.